Ingredients
- 2 large eggs
- ½ cup plain 2% Greek yogurt
- ¼ cup unsweetened coconut milk
- ½ teaspoon lemon zest
- 1/4 teaspoon kosher salt
- 2 ½ cups blanched, superfine almond flour
- 1 cup Splenda® Magic Baker™ Sweetener
- 1 tablespoon baking powder
- 2 teaspoons lemon juice
- ¾ cup frozen blueberries
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