Ingredients

The following ingredients have 11 Servings
  • 1 1/4 cup blanched almond flour
  • 4 Tablespoons coconut flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt (kosher salt)
  • 1/2 cup sugar-free substitute or raw sugar (baking stevia, monk fruit, or works great or xylitol) – See notes
  • 1/4 cup softened butter or naturally refined coconut oil
  • 2 whole eggs at room temp (vegan option: Flaxseed egg 1 Tablespoon + 2.5 Tablespoons water) – see notes for egg and vegan egg baking tips
  • 3-5 ounces almond milk (as needed)
  • pinch of cinnamon
  • 1 1/2 cup blueberries (fresh works best)
  • 2 -3 Tablespoons butter or oil, chilled and sliced
  • 1/3 cup almond flour
  • 2 Tablespoons sugar free substitute or coconut sugar (See notes for other sugar free options.)
  • 2 teaspoon cinnamon (optional)
  • extra berries

Instruction

  • Preheat oven to 350F. Line an 8×8 brownie/baking pan with parchment paper or grease well with non-stick cooking spray. Set aside.
  • Sift the almond flour, coconut flour, baking powder, and salt together into a bowl.
  • Beat 1/4 cup butter (or oil), sugar, and eggs with an electric mixer or stand mixer in a large bowl until smooth. Next, gently pour in the milk (start with 3 ounces) and mix/beat again until fluffy.
  • Add the almond/coconut flour mixture to the wet ingredients and stir again. Note – When using coconut flour, the batter will be more coarse and/or thick. If it’s too thick, add 1-2 more ounces of milk and mix again.
  • Finally, fold in the blueberries and spread batter into prepared pan. I like to sprinkle a little cinnamon on top of the batter or mix with blueberries before adding to the batter. This is optional.
  • Set pan aside while you make the topping.
  • Mix coconut sugar (or raw sugar), 1/3 cup almond flour, cinnamon, and chilled butter (or solid coconut oil) in a bowl and crumble with hands. Spread this on top of batter, then lightly press topping into batter using fingertips.
  • Bake in preheated oven until golden on the edges and a toothpick inserted in the middle comes out clean, about 35 minutes. For best results, cover with foil the last 5-10 minutes to prevent burning more than desired. If the middle is not cooked all the way, continue to cook covered for an additional 5 minutes or so.
  • Let cool or place in fridge to chill before slicing.