Breakfast is the toughest meal of the day when you’re on a low carb diet! I recently updated this recipe due to the fact that I felt the previous recipe was just a little too soggy; reducing the amount of frozen fruit and adding a bit of oats brought back the crunch! This low sugar treat is a good breakfast choice all the way around for those watching potassium, sodium, or carbs; it’s also easy to make it dairy-free by substituting a vegan spread for the butter.
4 cups frozen, unsweetened blueberries, blackberries, or a combination
1 tsp cinnamon
½ tsp allspice
⅛ tsp nutmeg
2 tblsp sugar free maple syrup (I used Joseph’s)
1 tbsp lemon juice
1/2 packet stevia (or other artificial sweetener)
1/2 tsp vanilla
1 cup almond flour (or any nut flour)
½ cup oats
2 tblsp Splenda (or other brand) brown sugar blend
½ tsp cinnamon
¼ tsp salt
1-2 tblsp butter, cut into tiny cubes (or vegan spread)
2-3 tblsp sugar free maple syrup
Preheat oven to 350F. Coat a 9″ pie plate with spray oil.
Mix filling ingredients well in a large bowl and transfer to pie plate, spreading filling evenly. Mix dry topping ingredients together in a medium bowl; use your fingers to mix in butter (start with lower amount and add more if necessary) until mixture becomes crumbly. Stir in as much maple syrup as needed to make topping moist but not gooey. Sprinkle over filling.
Bake at 350 degrees for about 30 minutes, or until it begins to brown.
Optional: Serve with a squirt of whipped cream for added yumminess!