Keto Blueberry Chia Crisp
- 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 tablespoons chia seeds (145 g/ 5.1 oz)
- 3 tablespoons shelled hemp seeds (145 g/ 5.1 oz)
- 3 tablespoons flax seeds (145 g/ 5.1 oz)
- 1 cup unsweetened shredded dried coconut (145 g/ 5.1 oz)
- 250 grams blueberries (145 g/ 5.1 oz)
- 1/4 cup virgin coconut oil (145 g/ 5.1 oz)
- 1 teaspoon vanilla beans
- 3 teaspoons 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 teaspoon sea salt
- Preheat the oven to 150 °C/ 300 °F (fan assisted).
- Roughly chop the almonds, pecans and brazil nuts and place in a mixing bowl.
- Add the chia, pumpkin, sunflower flax and hemp seeds and combine.
- Add protein powder, vanilla, erythritol, and salt.
- (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.
- Keep the remaining blueberries for topping.
- Add egg white, coconut oil and blitzed blueberries.
- Evenly spread the mix onto a 30 x 20 cm (12 x 8 inch) baking tray.
- Top with the remaining blueberries.
- Bake in the oven for about 35 minutes.
- Add the flaked coconut and bake for a further 8 minutes until golden.
- (You do need to add the flaked coconut later or it may burn.) Remove from the oven and allow to cool.
- Break up with a fork and let it cool down.
- Serve with yoghurt, sour cream, unsweetened almond milk, cashew milk or coconut whipped cream.
- You can even add a drizzle of more blitzed blueberries and a few whole blueberries.
- Store in a glass jar for up to 5 days in the fridge.
Originally posted 2019-02-20 16:55:17.