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In a medium saucepan over medium heat, combine the blueberries and water. Bring to a boil, and then reduce the heat and simmer 10 minutes, until the berries can be easily mashed. Mash them up a bit.
Whisk in the sweetener, and then sprinkle the surface with xanthan gum and whisk vigorously to combine. Let cool.
Preheat the oven to 350F.
In a large bowl, whisk together the almond flour, coconut, sweetener, coconut flour, and salt. Stir in the melted butter and the vanilla extract until the dough begins to clump together.
Press half of the mixture firmly into the bottom of an 8x8 pan. Bake 10 minutes, then remove from the oven and let cool 10 minutes. Spread the crust with the blueberry filling and sprinkle with the remaining crust mixture. Press the top crust into the filling lightly to adhere.
Bake another 20 to 25 minutes, until golden and bubbly. Remove and let cool completely.
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|Serving Size: 1 (523g)|
|Recipe Makes: 1|
|Calories from Fat: 1763 (84%)|
|Amt Per Serving||% DV|
|Total Fat 195.9g||261 %|
|Saturated Fat 99.3g||496 %|
|Monounsaturated Fat 64g|
|Polyunsanturated Fat 20.5g|
|Cholesterol 183mg||56 %|
|Sodium 527.6mg||18 %|
|Potassium 1654mg||44 %|
|Total Carbohydrate 74.9g||22 %|
|Dietary Fiber 35.4g||142 %|
|Sugars, other 39.5g|
|Protein 37.7g||54 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2099
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