LEMON BLUEBERRY CHEESECAKE BARS 9X13 RECIPES

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LOW CARB BLUEBERRY DUMP CAKE - FOUR SCORE LIVING



Low Carb Blueberry Dump Cake - Four Score Living image

There's something so comforting about a warm, fruit-filled dump cake. This Low Carb Blueberry Dump cake requires minimal effort and is packed with nutritious ingredients, making it both paleo and keto-friendly too.

Provided by Chrystal

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 12

Number Of Ingredients 9

3 cups frozen blueberries
1/2 cup sweetener
1 tablespoon lemon juice
1/2 cup coconut flour
1/4 cup almond flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup melted butter (or coconut oil)

Steps:

  • Preheat oven to 375° F. Grease an 8x8 inch baking dish; set aside.
  • Add blueberries, sweetener, and lemon juice to a medium mixing bowl and stir until combined.
  • Spoon the blueberry mixture into your prepared baking dish.
  • In a separate mixing bowl combine the coconut flour, almond flour, baking powder, cinnamon, and salt.
  • Sprinkle the coconut flour mixture over the blueberries.
  • Drizzle the melted butter over the top of the flour mixture.
  • Bake for 30-35 minutes or until the blueberry filling is bubbly and the top is brown.
  • Cool before serving. If desired, serve with a dollop of keto whipped cream or your favorite low carb ice cream.

Nutrition Facts : Calories 199 calories, CarbohydrateContent 9 grams carbohydrates, CholesterolContent 41 milligrams cholesterol, FatContent 18 grams fat, FiberContent 2 grams fiber, ProteinContent 2 grams protein, SaturatedFatContent 10 grams saturated fat, ServingSize 1, SodiumContent 210 grams sodium, SugarContent 5 grams sugar, TransFatContent 1 grams trans fat, UnsaturatedFatContent 6 grams unsaturated fat

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