Want a simple summery dessert? Transform grain-free KNOW Better Cinnamon Cookies into a flavorful, low-carb, dairy-free topping for a blueberry crisp. A bit of KNOW Better Sweetener and KNOW Better Muffin and Cake Mix sweeten and thicken the fruit mixture below without adding much to the overall net carb count, and the combination of cookies, coconut milk, and coconut oil emulates a traditional crisp topping without the guilt.
1 1/2 pounds blueberries
2 tablespoons KNOW Better Sweetener
2 tablespoons KNOW Better Muffin and Cake Mix
Pinch sea salt
3 KNOW Better Cinnamon Cookies, broken into 1-inch pieces
3 tablespoons coconut oil, melted
3 tablespoons unsweetened, full fat coconut milk
Heat oven to 350 degrees.
In an 8- by 11-inch baking dish (or other similarly sized dish), combine the blueberries, sweetener, and mix. Stir well and set aside.
In a food processor, pulse the cookies until they form fine crumbs. With the processor running, pour the coconut oil and the coconut milk into the feed tube. Continue to process until combined.
Dollop the cookie mixture on top of the blueberry mixture to form the topping.
Bake until the blueberries have released their juices and the topping is browned and crisp, 35 to 40 minutes. Let cool for 10 minutes and serve warm.
Per Serving: 181 calories, 12 grams fat, 11 grams net carbs, 4 grams protein