Keto Blueberry Chia Crisp

Keto Blueberry Chia Crisp

Ingredients

• 1 cup blanched almonds ((145 g/ 5.1 oz))
• 1/4 cup sliced almonds ((145 g/ 5.1 oz))
• 1/2 cup pecans ((145 g/ 5.1 oz))
• 1/2 cup brazil nuts ((145 g/ 5.1 oz))
• 1/2 cup pumpkin seeds ((145 g/ 5.1 oz))
• 1/2 cup sunflower seeds ((145 g/ 5.1 oz))
• 3 tbsp chia seeds ((145 g/ 5.1 oz))
• 3 tbsp shelled hemp seeds ((145 g/ 5.1 oz))
• 3 tbsp flax seeds ((145 g/ 5.1 oz))
• 1 cup unsweetened shredded dried coconut ((145 g/ 5.1 oz))
• 250 g blueberries ((145 g/ 5.1 oz))
• 1/4 cup virgin coconut oil ((145 g/ 5.1 oz))
• 1 tsp vanilla beans
• 3 tsp vanilla extract
• 1/4 cup whey protein powder ((145 g/ 5.1 oz))
• 1 large egg whites
• 1/4 cup erythritol ((145 g/ 5.1 oz))
• 1/8 tsp sea salt

Instructions

1. Preheat the oven to 150 °C/ 300 °F (fan assisted).
2. Roughly chop the almonds, pecans and brazil nuts and place in a mixing bowl.
3. Add the chia, pumpkin, sunflower flax and hemp seeds and combine.
4. Add protein powder, vanilla, erythritol, and salt.
5. (If using maple syrup, add in step 3.) Blitz about a 3/4 of the blueberries in a high speed blender until like a coulis.
6. Keep the remaining blueberries for topping.
7. Add egg white, coconut oil and blitzed blueberries.
8. Mix.
9. Evenly spread the mix onto a 30 x 20 cm (12 x 8 inch) baking tray.
10. Top with the remaining blueberries.
11. Bake in the oven for about 35 minutes.
12. Add the flaked coconut and bake for a further 8 minutes until golden.
13. (You do need to add the flaked coconut later or it may burn.) Remove from the oven and allow to cool.
14. Break up with a fork and let it cool down.
15. Serve with yoghurt, sour cream, unsweetened almond milk, cashew milk or coconut whipped cream.
16. You can even add a drizzle of more blitzed blueberries and a few whole blueberries.
17. Store in a glass jar for up to 5 days in the fridge.