Keto Blueberry Toasted Coconut Skillet Cake

Keto Blueberry Toasted Coconut Skillet Cake

Ingredients

• 1 cup coconut flour
• 1/2 cup sugar substitute ((I use Swerve))
• 1 cup sour cream
• 4 tbsp melted butter
• 1 cup frozen blueberries ((I use Swerve))
• 1 cup coconut flakes ((I use Swerve))
• 1 1/2 tbsp baking powder
• 1/4 tsp sea salt

Instructions

1. Pre-heat oven to 350 degrees Toast the sugar-free coconut flakes for about 10 minutes or until lightly browned.(set aside) Melt the butter and set aside to cool.
2. Combine the sugar substitute, melted butter and the eggs.
3. Add the sour cream and combine well.
4. Next add all the dry ingredients, including the ¾ cup of the toasted coconut.
5. Stir until fully combined.
6. Lastly, stir in the blueberries Pour batter (note that it will be thick) into fully greased 9-inch round cake pan or cast-iron skillet.
7. Top the scones with the ¼ cup of toasted coconut you reserved.
8. Bake for 30-35 minutes or until an inserted toothpick comes out clean.