12 servings

100 gr allulose powder 

30 ml water 

400 gr blueberries

zest of 1 lemon

240 gr oat flour

2 tsp baking powder

6 tbsp stevia powder or to taste

100 ml unsweetened almond milk

1 tbsp vanilla essence

2 eggs at room temperature

60 ml coconut oil

120 gr chopped nuts (optional)

Preheat the oven to 350º F. Line a 18-20 cm - removable bottom mold with parchment paper and grease with a little coconut oil.

In a small pot add the allulose and water, bring to medium heat until it begins to brown. Remove from heat and add the blueberries and lemon zest. Stir and pour over the mold covering the entire bottom. Set aside.

In a bowl add the flour, baking powder and stevia. Stir. Add the milk, vanilla, eggs, oil and mix. Pour over the blueberries and smooth the surface.

Bake for 20 - 25 minutes or until a toothpick inserted comes out dry (place aluminum foil  under mold because it can spill). Remove from oven and cool on a wire rack for about 15 minutes. Then invert onto a plate. IF desire garnish with chopped nuts on top.

Per serving 140 gr app

Cal: 151 P: 3.1 F: 8.8 Cb: 17.3

Per serving with nuts 145 gr app

Cal: 186.7 P: 3.8 F: 12 Cb: 17.9