Instructions
- Preheat oven to 400 degrees F / 200 degrees C.
- Add ½ cup pecan halves, ⅛ cup almond flour, 2 tablespoons butter, 1 tablespoon ground flaxseeds, ½ teaspoon cinnamon, ½ teaspoon vanilla extract, 1 teaspoon lemon juice, and ¼ teaspoon kosher salt to food processor and pulse until combined. Set aside.½ cup pecan halves, ⅛ cup almond flour, 2 tablespoons butter, 1 tablespoon ground flaxseeds, ½ teaspoon cinnamon, ½ teaspoon vanilla extract, 1 teaspoon lemon juice, ¼ teaspoon kosher salt
- In a small bowl, place 1 cup blueberries and 2 tablespoons monk fruit sweetener. Mix to combine. Divide among 3 ramekins, leaving space for topping.1 cup blueberries, 2 tablespoons monk fruit sweetener
- Spread the pecan and flour mixture on top of the blueberries. Place the ramekins on a baking sheet and bake in the center of the oven for 15 to 20 minutes or until the topping becomes toasty brown. Top with remaining blueberries and serve with 2 tablespoons heavy cream drizzled over the top of each.2 tablespoons heavy cream
