4 tablespoons butter 2 lemons, juiced 3/4 cup fresh blueberries 4 tablespoons brown sugar substitute 1 cup almond flour 1 cup heavy cream 6 eggs ground nutmeg
Put the butter into an 15 or 16-inch round baking dish and heat in a preheated oven at 400 degrees F for 10 minutes. Do not brown.
Meanwhile, squeeze the lemon juice over the blueberries and toss with brown sugar twin.
In a mixing bowl, combine the almond flour, cream, and eggs. Whisk briefly until barely together. Batter will be lumpy.
Remove the baking dish from the oven and pour in the batter. Scatter in the blueberries and top with remaining lemon juice-brown sugar mixture. Bake for 25 minutes until firm and puffy. Dust with a sprinkling of ground nutmeg and splenda and serve with warmed sugar free maple syrup.