Southern US Brunch: Keto Coconut-Almond Flapjacks with Berry Compote (Gluten-Free)

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups almond flour 1/2 cup unsweetened shredded coconut 4 large eggs 1/2 cup unsalted butter, melted and cooled 1/4 cup granulated erythritol 1 teaspoon baking powder (keto
• friendly) 1/2 teaspoon salt 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon For the Berry Compote: 2 cups mixed berries (strawberries, blueberries, and raspberries) 1/4 cup granulated erythritol 1 tablespoon lemon juice 1 teaspoon lemon zest 1/2 teaspoon xanthan gum (optional, for thickening)

Instructions

1. Preheat your oven to 350°F (180°C). Grease an 8 inch round cake pan and line it with parchment paper.
2. In a large bowl, whisk together almond flour, shredded coconut, erythritol, baking powder, salt, cinnamon, and vanilla extract until well combined.
3. In another bowl, whisk together eggs, melted butter, and sweetener until smooth.
4. Pour the wet ingredients into the dry ingredients and mix well to combine.
5. Pour the batter into the prepared cake pan and spread it evenly. Bake for 20 25 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool completely.
6. For the Berry Compote: In a saucepan, combine mixed berries, erythritol, lemon juice, and zest. Cook over medium heat for about 10 minutes or until the compote thickens. If using xanthan gum, add it during the last minute of cooking to achieve the desired consistency.
7. Slice the cooled flapjack into individual servings and serve with a dollop of the berry compote on top.

Chef’s Insight

To achieve the perfect texture for the flapjacks, mix the wet and dry ingredients just until combined to avoid a dense final product. For a more authentic Southern touch, consider adding a dash of nutmeg or allspice to the flapjack batter.

Notes

Make sure to use unsweetened shredded coconut for the flapjack recipe and granulated erythritol for both the flapjacks and berry compote. The flapjacks can be frozen after baking, allowing for convenient meal preparation.