Blueberry Custard - Low Carb

I found the basis for this recipe online. I tweaked to make it low carb, along with a few other changes. It was delicious! The kids had no idea it was low carb. One even chastised me for "cheating". WIN!

BLUEBERRY CUSTARD

6 cups fresh or frozen blueberries, picked over and rinsed

Place berries evenly in a 9x13 pan.

• Custard:

Sweetener of choice, equal to 1-1/2 cups sugar
1/2 cup almond flour
1/4 tsp. sea salt
5 eggs, beaten
1 cup sour cream
2 tsp. vanilla

mix together the dry ingredients. Add eggs and sour cream, beating until well blended. Pour over the blueberries (do not stir).

• Topping: 

Sweetener of choice, equal to 1 cup sugar
3/4 cup almond flour
2 Tbsp flax meal
2 Tbsp hemp hearts (use more almond meal if you don't have this)
1 stick butter, softened
1/2 tsp cinnamon (optional)

Combine dry ingredients. Cut in butter until it resembles coarse crumbs. Sprinkle evenly over the custard.

Bake at 350 for about 55 minutes, until lightly browned. Do not overbake!

Eat warm or chill. This would be great with some whipped cream or ice cream!

• Sweeteners: I like to mix different sweeteners when it calls for this much. I think it makes it taste better. For this, I used a combination of Splenda, erythritol, and stevia. It would be fine to use whatever you like.