Vegan Keto Blueberry Crumble

1. Preheat oven to 375. Grease a 12-inch cast iron skillet with coconut oil and set aside.

2. Make your flax egg by mixing one tablespoon of ground flax meal with two and a half tablespoons of water. Stir until combined and set aside in the fridge for 5 minutes while you prepare the rest of your ingredients*.

3. Add frozen blueberries, lemon juice and xanthan gum to a medium bowl and stir until combined. Set aside.

4. Add almond flour, coconut flour, Swerve, salt, cinnamon and pecans to a medium bowl and whisk until combined.

5. Add the coconut oil, vanilla extract and flax egg to the dry ingredients and mix well. The mixture should start to stick together and resemble a crumble.

6. Pour the frozen blueberries into the greased cast iron pan and spread evenly across the bottom. Layer the crumble mixture on top, spreading it evenly across the blueberries.

7. Place the cast iron pan in the oven and bake for 18 minutes. Switch the oven to broil and cook for another 2 minutes, or until the crumble has started to slightly brown on top.

8. Remove the pan from the oven and let cool. Serve slightly warm. Optional: top with vegan coconut whipped cream or vanilla ice cream!