Make sure you have flaked almonds and blueberries, or any chopped nuts of your choice and berries. This topping is more scone like and very much a coffee cake.

Ingredients:

• ¾ cup flaked almonds or chopped nuts
• 1 cup blueberries
• 1 ¼ cup almond flour
• ¼ cup coconut flour
• 1 tsp baking powder
• 4 eggs
• 1/4 cup oil (Grapeseed or olive)
• ½ cup keto honey or simple syrup
• ¼ cup powdered keto sugar
• 1 tsp almond essence
• ½ tsp lemon zest or essence

1. Butter a springform pan
2. Place toasted flaked almonds on the bottom and press down
3. Then add blueberries
4. In a large bowl mix dry ingredients
5. Add eggs, oil and rest of ingredients, mix until lightly blended
6. Top berry and nut layer with batter (it is quite heavy)
7. Spread out gently with fork
8. Bake 325⁰F/160⁰C for 35 minutes
9. Remove from oven and cool in tin.
10. When cool, place large plate on top of tin and then flip over cake onto plate.
11. Serve with whipped cream, yogurt, keto ice cream, keto custard or creme fraiche.