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
- Turn your oven on to 375⁰F
- Add the casserole dish with the butter to heating oven, to melt the butter
- Meanwhile, wash fruit and slice as you please removing seeds if you’re using fruit other than berries
- 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
- Beat the butter and keto sugar together
- Beat in the eggs one at a time
- Add the flour, baking powder and spices
- Lightly beat together
- Add the sour cream (if you need to add more sour cream add until like a light scone dough) and syrup
- Remove the dish from the oven with the cooking fruit, spoon over dough
- Smooth out dough
- Top with flaked almonds and gingerbread spice or allspice
- Bake at 375⁰F for 35 minutes
- When removed from oven drizzle over more keto syrup, optional
- Serve with whipped cream or Greek yogurt