Blueberry Breakfast Cake
Ingredients
The cake
-
2
cups
almond flour
-
1
tablespoon
cinnamon
-
1
teaspoon
baking powder
-
4
large
eggs
-
2
tablespoons
coconut oil
-
½
teaspoon
vanilla extract
-
½
cup
allulose or granulated sugar
-
1
cup
blueberries
The frosting
-
1
cup
cream cheese frosting
Instructions
- Preheat the oven to 320°F (160°C) and grease an 8-inch square pan.
- In a large mixing bowl, combine almond flour, cinnamon, and baking powder.
- In another bowl, whisk together eggs, melted coconut oil, sugar, and vanilla extract.
- Fold the wet ingredients into the dry ingredients until combined, then gently fold in the blueberries.
- Pour the batter into the greased pan and bake for 25-27 minutes until a toothpick comes out clean.
- Allow the cake to cool completely before frosting with cream cheese frosting.
Nutrition Facts (estimated)
Servings
12
Calories
158
Total fat
13g
Total carbohydrates
15g
Total protein
6g
Sodium
59mg
Cholesterol
0mg
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