INGREDIENTS
- 1/2 stick butter, SOFTENED NOT MELTED
- 1 egg, beaten
- 1/2 cup sweetener
- 1 1/4 c almond flour
- 1 tsp vanilla
- 1 tsp cinnamon
- 2 tbsp sour cream
- zest of lemon
- 2 ounces cream cheese
- 1 1/2 cup mozzarella
- 2 cups blueberries
- 2 tsp xantham gum
INSTRUCTIONS
- In a microwave safe dish, melt mozzarella and cream cheese. Stir until smooth.
- In a separate bowl, cream butter, egg, almond flour, vanilla, sweetener, cinnamon and sour cream.
- Combine cheese mixture into batter until a soft dough forms.
- If dough is sticky, add more almond flour. Until dough resembles a spoonable cookie dough like texture.
- Spoon onto parchment paper or plastic wrap. Roll into ball, wrap and refrigerate while preparing blueberries.
- *****Dough MUST get cold or it will be too sticky******
- In a sauce pan over medium low heat, start cooking down blueberries. Mix often. When enough juice has formed that they will not scorch to the bottom, bring to a boil. Mixing often.
- Stir in xantham gum. When sauce thickens, reduce to simmer.
- Sauce should have a filling texture like if you had used cornstarch.
- Add lemon zest. Stir. Remove from heat and set aside.
- Preheat oven to 400.
- Press 3/4 of the dough into greased 8x8 or 9x9 pan. Bake 10 mins.
- Allow to cool for 5 mins or until the sides recede.
- Spoon blueberry mixture into crust. Spread evenly. Top with pieces of remaining dough.
- Bake for 10-15 more minutes or until golden brown and set.
- Allow to cool completely before cutting.
This article and recipe adapted from this site
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