🫐 Keto Blueberry Almond Breakfast Casserole
Low-Carb • Gluten-Free • Perfect for Meal Prep
🥣 Ingredients (Serves 6)
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2 cups almond flour
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½ cup sliced almonds
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⅓ cup powdered erythritol (or monk fruit)
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1 tsp baking powder
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¼ tsp salt
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4 large eggs
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½ cup unsweetened almond milk
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⅓ cup heavy cream
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¼ cup melted butter (or coconut oil)
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1 tsp vanilla extract
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¾ cup fresh or frozen blueberries (do not thaw)
👩🍳 Instructions
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Preheat oven to 175°C / 350°F. Grease an 8×8 baking dish.
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In a bowl, mix almond flour, sweetener, baking powder, and salt.
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In another bowl, whisk eggs, almond milk, cream, butter, and vanilla.
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Combine wet and dry ingredients until smooth.
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Gently fold in blueberries.
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Pour batter into dish and sprinkle sliced almonds on top.
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Bake 35–40 minutes, until golden and set in the center.
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Cool slightly before slicing (it firms up as it cools).
✨ Optional Toppings (Keto-Friendly)
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Cream cheese drizzle
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Whipped cream
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Extra toasted almonds
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Cinnamon sprinkle
