Blueberry Almond Breakfast Casserole (Diabetic-Friendly)
This wholesome breakfast casserole is designed to be blood-sugar friendly while still feeling comforting and indulgent. It uses almond flour, fresh blueberries, and a touch of natural low-glycemic sweetener to create a moist, satisfying dish that’s perfect for meal prep or weekend brunch.
This casserole is ideal for people managing diabetes because it is low in net carbohydrates and rich in fiber and healthy fats. Almond flour and flaxseed help slow glucose absorption, reducing blood sugar spikes compared to traditional wheat-based breakfast bakes. The natural sweetness from monk fruit or erythritol keeps the flavor balanced without added sugar.
Blueberries provide antioxidants and natural sweetness while keeping carbohydrate levels moderate when portioned appropriately. Their fiber content further supports blood sugar stability. Pairing fruit with healthy fats from almonds and coconut oil creates a more balanced glycemic response than fruit alone.
The texture is soft and slightly custard-like in the center, with a gentle crunch from the toasted almond topping. It reheats beautifully, making it convenient for busy mornings. Simply warm a slice in the microwave for 20–30 seconds for a quick, satisfying breakfast.
This dish also works well for meal planning. You can prepare it ahead of time, store it in the refrigerator for up to four days, or freeze individual portions for longer storage. Served with plain Greek yogurt or a sprinkle of extra cinnamon, it offers a nourishing, diabetes-friendly start to your day.
Ingredients
Dry Ingredients
- 2 cups almond flour
- ¼ cup ground flaxseed
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Wet Ingredients
- 4 large eggs
- ½ cup unsweetened almond milk
- ¼ cup granulated monk fruit sweetener or erythritol
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil (or avocado oil)
Add-ins & Topping
- 1 cup fresh blueberries
- ¼ cup sliced almonds
- 1 tablespoon chia seeds (optional, for added fiber)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish with cooking spray or oil.
- Mix Dry Ingredients: In a large bowl, whisk together almond flour, ground flaxseed, baking powder, cinnamon, and salt.
- Combine Wet Ingredients: In another bowl, beat the eggs. Add almond milk, sweetener, vanilla extract, and melted coconut oil. Whisk until smooth.
- Combine Mixtures: Slowly pour the wet ingredients into the dry ingredients, stirring gently until fully combined.
- Fold in Blueberries: Carefully fold in the blueberries to avoid crushing them.
- Transfer to Dish: Pour the batter into the prepared baking dish and smooth the top with a spatula.
- Add Toppings: Sprinkle sliced almonds and chia seeds evenly over the top.
- Bake: Bake for 30–35 minutes, or until the center is set and a toothpick inserted comes out clean.
- Cool & Serve: Allow to cool for 10–15 minutes before slicing into squares.
Estimated Nutrition (Per Serving – 9 servings)
- Calories: ~210
- Carbohydrates: ~8g net carbs
- Fiber: ~4g
- Protein: ~8g
- Healthy Fats: ~18g
