Almond Flour Blueberry Cake

Indulge in the fresh, zesty flavors of our Almond Flour Blueberry Cake, perfectly balanced with the tanginess of lemon and the natural sweetness of blueberries. This light and airy dessert is meticulously crafted from high-quality almond and coconut flours, making it a wonderful choice for those pursuing a healthier lifestyle or following dietary constraints like gluten-free or sugar-free diets.

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Temps de préparation 15

Temps de cuisson 35

Temps total 50

Type de plat Snack

Cuisine Méditéranéenne

Portions servings

Calories 230 kcal

Ingrédients

2 cups almond flour

1/2 cup coconut flour

1 teaspoon baking soda

1/4 teaspoon salt

4 eggs

1/2 cup unsweetened apple sauce

1/4 cup coconut oil, melted

1/2 cup fresh lemon juice

1 Zest of 1 lemon

1 teaspoon vanilla extract

1 cup fresh blueberries

Instructions

Preheat oven to 350°F (175°C).

In a large bowl, whisk together almond flour, coconut flour, baking soda, and salt.

In another bowl, combine eggs, apple sauce, melted coconut oil, lemon juice, lemon zest, and vanilla extract.

Add the wet ingredients to the dry ingredients and mix until well combined.

Gently fold in the blueberries.

Pour batter into a greased 9-inch cake pan.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Allow to cool before serving.

Nutrition (per 100g)

Keyword almondflour, antioxidant, blueberrydessert, cleanfood, diabeticfriendly, glutenfree, healthybaking, healthycake, healthyeating, homebaking, keto, lemoncake, lowcarb, lowglycemic, nosugaradded, nourish, organic, paleodiet, realsimple, sugarfree

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Almond Flour Blueberry Cake – Low Carbs