Blueberry Breakfast Cake
Ingredients
- 2 cups almond flour blanched almond flour
- 1 tablespoon cinnamon
- 1 teaspoon baking powder
- 4 large eggs
- 2 tablespoon coconut oil melted
- 1/2 teaspoon vanilla extract
- 1/2 cup granulated sweetener of choice monk fruit sweetener or erythritol
- 1 cup blueberries
- 1 cup cream cheese frosting
Instructions
Preheat the oven to 160C/320F. Grease an 8-inch cake pan generously and set aside.
In a large mixing bowl, add your dry ingredients and mix well. In a separate bowl, whisk your eggs, coconut oil, granulated sweetener, and vanilla extract, until combined. Fold through your dry ingredients until combined. Using a rubber spatula, fold through your blueberries.
Transfer your cake batter into the greased cake pan. Bake for 25-27 minutes, or until a skewer comes out clean.
Let the cake cool completely, before frosting.
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