🫐 Keto Blueberry Almond Breakfast Casserole

Low-Carb • Gluten-Free • Perfect for Meal Prep

🥣 Ingredients (Serves 6)

• 2 cups almond flour

• ½ cup sliced almonds

• ⅓ cup powdered erythritol (or monk fruit)

• 1 tsp baking powder

• ¼ tsp salt

• 4 large eggs

• ½ cup unsweetened almond milk

• ⅓ cup heavy cream

• ¼ cup melted butter (or coconut oil)

• 1 tsp vanilla extract

• ¾ cup fresh or frozen blueberries (do not thaw)

👩‍🍳 Instructions

1. Preheat oven to 175°C / 350°F. Grease an 8×8 baking dish.

2. In a bowl, mix almond flour, sweetener, baking powder, and salt.

3. In another bowl, whisk eggs, almond milk, cream, butter, and vanilla.

4. Combine wet and dry ingredients until smooth.

5. Gently fold in blueberries.

6. Pour batter into dish and sprinkle sliced almonds on top.

7. Bake 35–40 minutes, until golden and set in the center.

8. Cool slightly before slicing (it firms up as it cools).

✨ Optional Toppings (Keto-Friendly)

• Cream cheese drizzle

• Whipped cream

• Extra toasted almonds

• Cinnamon sprinkle