• 1/2 stick butter, SOFTENED NOT MELTED
  • 1 egg, beaten
  • 1/2 cup sweetener
  • 1 1/4 c almond flour
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 2 tbsp sour cream
  • zest of lemon
  • 2 ounces cream cheese
  • 1 1/2 cup mozzarella
  • 2 cups blueberries
  • 2 tsp xantham gum


  1. In a microwave safe dish, melt mozzarella and cream cheese. Stir until smooth.
  2. In a separate bowl, cream butter, egg, almond flour, vanilla, sweetener, cinnamon and sour cream.
  3. Combine cheese mixture into batter until a soft dough forms.
  4. If dough is sticky, add more almond flour. Until dough resembles a spoonable cookie dough like texture.
  5. Spoon onto parchment paper or plastic wrap. Roll into ball, wrap and refrigerate while preparing blueberries.
  6. *****Dough MUST get cold or it will be too sticky******
  7. In a sauce pan over medium low heat, start cooking down blueberries. Mix often. When enough juice has formed that they will not scorch to the bottom, bring to a boil. Mixing often.
  8. Stir in xantham gum. When sauce thickens, reduce to simmer.
  9. Sauce should have a filling texture like if you had used cornstarch.
  10. Add lemon zest. Stir. Remove from heat and set aside.
  11. Preheat oven to 400.
  12. Press 3/4 of the dough into greased 8×8 or 9×9 pan. Bake 10 mins.
  13. Allow to cool for 5 mins or until the sides recede.
  14. Spoon blueberry mixture into crust. Spread evenly. Top with pieces of remaining dough.
  15. Bake for 10-15 more minutes or until golden brown and set.
  16. Allow to cool completely before cutting.

This article and recipe adapted from this site

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