INGREDIENTS
3
eggs (room temp)
1/2 cup
smooth almond butter ((a drippier one is best for this recipe))
2 tbsp
dairy-free milk (almond or coconut)
1/2 cup
erythritol
2 tsp
pure vanilla extract
1 tbsp
lemon juice
1 1/4 cups
blanched almond flour
3/4 tsp
baking soda
1/4 tsp
sea salt
1 cup
blueberries (divided)