Filling

• 4 cups berries (I like raspberries, blackberries, blueberries)
• 1/4 cup (59.15 g) allulose
• 1/2 tsp psyllium husk
• 1 tbsp tapioca flour
• 1 tsp ground flax (optional)

Topping

• 3/4 cup (84 g) slmond flour
• 1/2 cup (91 g) coconut sugar
• 2 tbsp coconut flour
• 1 tsp baking powder
• 1/4 tsp (0.25 tsp) salt
• 1/4 cup (56.75 g) melted butter
• 1 large egg
• 2 tbsp heavy whipping cream (or non dairy alternative)

If using frozen berries, bake them at 350° until they are well thawed – then drain the juice.

Place berries in glass 8×8 pan and sprinkle dry filling ingredients on top. Lightly mix into berries.

Combine topping ingredients and drop small amounts evenly across the top of berry mixture.

Bake 30 mins.

Let cool 10 minutes.

Top with coco whip and enjoy!