Low Carb Blueberry Almond Skillet Cake

Baked in a cast iron skillet!

Bake 350 degrees 30-35 min

Ingredients: 4 eggs, 11/2 c. Almond Flour, tsp. baking powder, 1 Tbsp Vanilla extract, 1/2 c. Truvia, 1/4 tsp. Himalayan salt, scant splash almond milk, 1/4 c. Butter, 1 1/2 c. blueberries, 1/2 cup chopped almonds, 1Tbsp. Cinnamon

Method: put 1/4 cup butter in hot oven in cast iron pan to melt, separate the eggs, beat egg white with electric mixer with a Tbsp of Truvia. Set aside. In another bowl mix together all the other ingredients except cinnamon, blueberries, and chopped almonds. Place Blueberries, cinnamon, and chopped almonds on bottom of cast iron pan with melted butter. Fold egg whiles into batter. Place batter on top of fruit/nut/butter in Cast iron pan and bake 30-35 min @350. Serve with whipped cream.