Keto Blueberry Toasted Coconut Skillet Cake

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3.5 from 156 votes

Keto Blueberry Toasted Coconut Skillet Cake

45 minutes
Calories 620kcal

Ingredients

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

Instructions

  • 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.
  • Combine the sugar substitute, melted butter and the eggs.
  • Add the sour cream and combine well.
  • Next add all the dry ingredients, including the ¾ cup of the toasted coconut.
  • Stir until fully combined.
  • 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.
  • Top the scones with the ¼ cup of toasted coconut you reserved.
  • Bake for 30-35 minutes or until an inserted toothpick comes out clean.

Nutrition

Calories: 620kcal

Originally posted 2019-02-20 18:31:12.

Article Categories:
Breakfast

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