6 servings

100 gr coconut flour

½ tbsp stevia powder

1 gr xanthan gum

zest of 1 lemon

1 tsp vanilla essence

2 eggs beaten

1/3 cup coconut oil

FILLING

240 gr blueberries

3 tbsp stevia powder or to taste

4 tbsp water divided

½ tsp unflavored gelatin

Place 6 paper mini cupcake liners on individual metal, glass or silicone cupcake liners.

In a bowl mix the flour, stevia and xanthan gum, and stir. Add lemon zest, vanilla essence and eggs. Now add the oil. Stir to form the dough.

Preheat the oven to 355º F.

Line the molds with the dough and bake for about 7- 8 minutes. Take out and set aside. When they are cold take out the paper mold.

In a small container add 2 tablespoons of water and drop the gelatin in the form of rain. Let it rest for 10 minutes.

In a pot over low heat add the 2 remaining spoons of water, the blueberries and the stevia, cook until they take a little consistency, about 5 minutes. Take off the fire. Melt the gelatin for 10 seconds in the microwave and pour it into the pot. Stir. Chill and distribute into the cups.

Note:

Xanthan gum gives gluten-free flours elasticity, prevents the dough from cracking and is easier to work with. The proportion is 5 gr for every 500 gr of gluten-free flour.

Per portion:

Cal: 245.3 P: 6.1 F: 18.8 Cb: 16.4