Instructions

Preheat over to 350F. Whisk the almond flour, coconut flour, salt, baking powder and monk fruit sweetener in a large mixing bowl. In a separate bowl combine the vanilla and coconut yoghurt. Slowly add the dry ingredients to the wet ingredients and mix until well combined. Gently fold in the blueberries and scoop out dough using a 1/3 cup measuring cup. Place at least 1 inch apart on a baking pan lined with parchment paper. Bake for 30 - 35 minutes or until golden brown and serve warm with coconut butter or coconut whipped cream.