Blueberry Almond skillet

This is my new go-to dessert (or, let's be honest, cheeky breakfast!). High in healthy fats from the coconut oil and almonds, grain free, low carb, low fructose (only a small amount from the blueberries) and utterly delicious. 


  • 1/2 cup almond meal
  • 1/2 cup blueberries
  • 3 tbsp melted coconut oil
  • 1 egg (or flax egg if #vegan )
  • 1/2 tsp baking powder
  • 50g organic rice malt syrup (I use this because it's fructose free, but if you're substituting maple syrup or honey here then use 1-2 tbsp instead as they are sweeter). That's it! 


Whisk up the coconut oil, syrup and egg, whisk in the baking powder, gently stir in the almond meal and lastly fold in the blueberries. 
I baked in a 5 inch skillet at 170°C for around 25 minutes but keep an eye as all ovens are different! Should come out when it's browned on top and feels soft and spongey.
Serve with more berries and some cream/greek yoghurt (full fat!) or simply by itself because yum. Serves 2 of my kind of people ;)