Ingredients
1 cup THM baking blend or almond flour
¾ cup coconut milk
4 whole eggs
1/4 cup sour cream, full fat*
4 Tbls butter, melted* (+ 1 more for the skillet)
3 Tbls sweetener
1 tsp baking powder
1 cup cranberries (or blueberries or red raspberries)
1 tsp vanilla
Powdered “sugar” to dust
Instructions
Preheat oven to 350˚.
In a mixing bowl, combine all ingredients except cranberries.
Mix well.
Stir in cranberries.
Set the batter aside and place a 10″ skillet over medium heat with 1 Tbls of butter in it to melt.
Once the butter is melted, swirl it around to completely coat the bottom of the skillet.
Pour batter into skillet and place in the oven.
Bake for 30 minutes or until top is golden brown.
Allow to cool completely before serving.
Notes
Goes great with low-carb lemon curd on top!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: baked