Description

These heavenly clouds are bursting with oozing fresh blueberries and creamy SuperFat infused in every bite. There's a keto substitution available to reduce the total sugar and carbs if you'd like to further optimize this recipe for keto.

They're keto and paleo.

Prep Time

• 15 minutes

Cook Time

• 35 minutes

Cool Time

• 0 minutes

Total Time

• 50 minutes

Ingredients

• 2 ¼ cup almond flour
• ¼ cup tapioca flour
• 1 Tsp baking soda
• ½ Tsp salt
• 2 Tbsp ghee
• 1 pouch SuperFat Macadamia Coconut
• 2 eggs
• 2 Tbsp almond milk (or milk of choice)
• 1 Tbsp apple cider vinegar
• 1 Tbsp maple syrup (sub keto sweetener of choice)
• ¼ Tsp almond extract
• ½ cup blueberries
• ¼ cup sliced almonds

Directions

1. Preheat oven to 325F.
2. Line a baking sheet with parchment paper. Set aside.
3. In a bowl, sift together almond flour, tapioca flour, and baking powder. Whisk to combine.
4. In the bowl of a stand mixer with paddle attachment, cream together ghee, SuperFat Macadamia Coconut, eggs, almond milk, apple cider vinegar, maple syrup, and almond extract.
5. Fold in blueberries and half of sliced almonds.
6. Transfer to refrigerator to chill for 10 minutes.
7. Remove dough from refrigerator. Shape into a 2-inch round, flat disc. Slice (like a pizza) into 6 triangles.
8. Carefully transfer each triangle to prepared baking sheet with a spatula.
9. Sprinkle with remaining almonds and gently press into dough.
10. Bake 22-25 minutes, until lightly golden and cooked through.

Servings

• 6

Nutritional Information per Serving

• Calories 417
• Fat 35 g
• Total Carbs 19 g
• Sugars 6 g
• Fiber 6 g
• Sodium 446 mg
• Protein 13 g

* There is a keto substitute available to reduce sugars and carbs.