Description
A fun & fruity blueberry filled cookie cake made healthier! This low-sugar dessert is bursting with Spring/Summer flavors. The perfectly gooey center paired with the golden-brown crispy edges has me swooning every time! Paleo-friendly, Keto-friendly, Grain-free, Gluten-Free, Dairy-Free, Refined-Sugar-Free, Low-Carb.
Ingredients
- 1 1/2 cups almond flour
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/4 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 cup coconut oil, melted
- 1/4 cup liquid allulose
- 1 egg
- 2 tsp. pure vanilla extract
- 1/3 cup wild dried blueberries
- 1/4 cup slivered almonds
Optional Toppings:
- My SCD Caramel Sauce
- Chopped pistchios
- Unsweetened shredded coconut
Instructions
- Preheat the oven to 350F. Prepare an 8″ cast iron skillet by lightly greasing it with coconut oil and set aside.
- Add all of the ingredients in the order listed above (excluding the blueberries and almonds) to a large 9-cup food processor. Blend on high for about a minute until a thick cookie dough forms.
- Transfer the dough into a large mixing bowl. Fold in the dried blueberries and slivered almonds. Transfer the cookie dough into the cast iron skillet, smoothing the top with a spatula.
- Bake for 20-25 minutes, until the edges are a deep golden-brown color and the top is slightly cracked.
- Let cool for 10 minutes before slicing and enjoy! Optional: top with SCD Caramel Sauce, pistachios, and shredded coconut.
Notes
An equal amount of honey or maple syrup can be substituted for liquid allulose!
- Category: something sweet
- Method: bake
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 5
- Fat: 22
- Carbohydrates: 11
- Fiber: 2
- Protein: 6
Keywords: cookie skillet, blueberry dessert, healthy baking, refined-sugar-free, low carb, keto, allulose, healthy cookie recipe, specific carbohydrate diet, gluten-free baking, grain-free recipe