Keto Recipe
BLUEBERRY BREAKFAST CAKE
Author: https://thebigmansworld.com/healthy-flourless-blueberry-breakfast-cake
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 12 servings
INGREDIENTS
● 2 cups almond flour blanched almond flour
● 1 tbsp cinnamon
● 1 tsp baking powder
● 4 large eggs - room temperature
● 2 tbsp coconut oil melted
● 1/2 tsp vanilla extract
● 1/2 cup granulated sweetener of choice monk fruit sweetener or erythritol
● 1 cup blueberries– Fresh or frozen blueberries
● 1 cup cream cheese frosting – (cream cheese + soft butter + sweetner + dash of cream),
INSTRUCTIONS:
● Preheat oven to 320 degrees.
● Mix almond flour, cinnamon, and baking powder in a large mixing bowl.
● In a separate bowl, whisk together your sweetener, eggs, and coconut oil, until just combined.
● Gently add in your dry ingredients and mix well. Using a rubber spatula, fold through your blueberries.
● Transfer your cake batter into a greased 9-inch cake pan.
● Bake for 25 minutes, or until a skewer comes out just clean.
● Remove from the oven and allow the cake to cool completely, before frosting.
OPTIONAL:
Switch it up with other berries.
NOTES:
● Do not overbake the blueberry breakfast cake, otherwise, it will be prone to crumble. Remove it when the skewer comes out just clean. The cake continues to cook as it cools.
● The blueberry cake must be cooled completely before frosting. If you use the cream cheese frosting, be sure the cream cheese is softened first.
NUTRITION:
Calories: 158 | Fat: 13 g | Net Carbs: 3 g | Protein: 6 g