Lemon Berry Buckle
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A Yummy Sugar Free, Gluten Free, Low Carb, Trim Healthy Mama Friendly Berry Buckle!
Ingredients
For the Crumble Topping
  • 4 Tbsp. Butter melted and cooled
  • ½ cup Baking Blend
  • ⅛ cup shredded coconut
  • 1½ Tbsp. Sweet Blend
  • ⅓ cup Brown Sugar (1 cup Erythritol and 1 Tbsp. Blackstrap Molasses well blended)
  • ¼ tsp xanthan gum
  • Pinch of salt
  • Chopped almonds or pecans, optional
Berries
  • ½ cup berries (I used blueberries)
  • 1 tsp. Sweet Blend
For the Cake
  • 2 whole eggs
  • 2 teaspoons butter
  • 2 tablespoons lemon juice
  • 3 teaspoons Sweetener, (I used Sweet Blend)
  • 3 Tablespoons THM Baking Blend
  • ½ teaspoon Baking powder
  • 2 TBS Apple Cider Vinegar
Instructions
For the Crumble
  1. Combine topping ingredients
  2. Blend with fork into small, medium and large pieces
  3. Refrigerate until ready to use.
Berries
  1. Toss to coat
For the Cake
  1. Preheat the oven to 350 degrees.
  2. Combine Cake ingredients. Spread in a lightly sprayed 7 x 7 Corningware or equivalent size baking dish.
  3. Sprinkle berries on top of cake in single layer
  4. Cover tightly with aluminum foil and bake in the 350 degree oven for 20 minutes.
  5. Remove and top with chilled crumble.
  6. Place back in the oven and bake for another 20 minutes or till crumble is nicely browned, crisp and a inserted toothpick comes out clean.
Notes
Serve with Low Carb Ice Cream or Whipped Topping.
Nutrition Information
Serving size: 4
Recipe by Wonderfully Made and Dearly Loved at https://wonderfullymadeanddearlyloved.com/lemon-berry-buckle/