Gingerbread Fruit Bake

I never had fresh berries so for this recipe I used a few plums. They were not quite ripe either! Anyhow, the gist of this recipe is to bake your fruit in butter while you prep the batter. Add the light scone-like topping, flaked almonds, more spices, bake and you’re done! Delicious with a cup of coffee and topped with whipped cream.

Ingredients

  • 2 cups berries or fresh fruit of your choice to cover the base of your baking dish
  • 3 tblsp butter
  • 1 large casserole dish
  1. Turn your oven on to 375⁰F
  2. Add the casserole dish with the butter to heating oven, to melt the butter
  3. Meanwhile, wash fruit and slice as you please removing seeds if you’re using fruit other than berries
  4. Remove hot dish from oven, run butter around sides to grease the sides or use a pastry brush, place fruit in as you please and return to oven while you prepare the batter.

Batter:

  • 6 tblsp soft butter
  • 1 cup brown keto sugar
  • 4 eggs
  • 2 cups almond flour
  • 1/2 cup low carb flour
  • 1 tblsp ground psyllium husk (optional)
  • 1 tblsp baking powder
  • 4 tblsp ground ginger
  • 4 tblsp maple keto syrup or your choice of syrup
  • 1/3 cup sour cream
  • 1/2 cup flaked almonds
  • 2 tsp gingerbread spice
  1. Beat the butter and keto sugar together
  2. Beat in the eggs one at a time
  3. Add the flour, baking powder and spices
  4. Lightly beat together
  5. Add the sour cream (if you need to add more sour cream add until like a light scone dough) and syrup
  6. Remove the dish from the oven with the cooking fruit, spoon over dough
  7. Smooth out dough
  8. Top with flaked almonds and gingerbread spice or allspice
  9. Bake at 375⁰F for 35 minutes
  10. When removed from oven drizzle over more keto syrup, optional
  11. Serve with whipped cream or Greek yogurt