This keto blueberry dump cake will have you believing in dessert again - even on a low-carb diet. Made with fresh blueberries!
Preheat the oven to 350 degrees.
Add the blueberries, ¼ C. Swerve confectioners sugar substitute, lemon zest, lemon juice and xanthan gum to a mixing bowl. Toss to combine well.
Layer the blueberry mixture in the bottom of a well greased loaf pan.
In a bowl, stir together the almond flour, coconut flour, 3 Tbsp Swerve sugar substitute, baking powder, pinch of salt and vanilla extract.
Sprinkle the topping mixture over the blueberries in the loaf pan.
Drizzle the butter evenly over top of the mixture.
Bake for 40 minutes.
Let sit for 15 minutes before serving.
Calories: 245
Net Carbs: 5 net carb per serving