If the combination of blueberry, lemon and almond doesn’t get you… there’s also coconut in this gluten-free, sugar-free cake that you’ll find hard to resist!
It’s great hot or cold and even better with a spoon of coconut cream on the side!
Here’s the recipe! Enjoy.
Blueberry, lemon and almond cake
It's gluten free, sugar free, dense and lovely. Eat hot or cold.
Ingredients
- 1.5 cups Almond meal
- 2/3 cup Shredded coconut
- 1/4 tsp Sea salt
- 3 tbsp Natvia (or another low carb approved sweetener)
- 200 grams Butter
- 4 Eggs (free range)
- 1 tsp Vanilla powder (can use essence)
- 1 cup Blueberries (frozen is ok)
- 18 drops Lemon essential oil (doTERRA recommended)
- 1-2 tbsp Flaked almonds (to decorate)
Instructions
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Pre-heat the oven to 180 degrees Celsius (fan forced)
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Melt the butter.
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Put all the dry ingredients in a bowl and combine.
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Crack the eggs into a separate bowl and whisk together.
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Add the eggs to the dry mix. Mix together.
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Slowly add the butter into the mix and combine.
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Add the blueberries (make sure they've defrosted, don't add frozen). Combine.
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Add the lemon drops. Combine.
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Pour the cake mix into a lined 20cm round cake tin.
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Scatter flaked almonds on top.
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Put in the oven and bake for 35 minutes or until a knife comes out clean.
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Leave to cool and then enjoy. I love having a slice with some coconut cream.
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Can be kept in the fridge for up to a week.
To your sugar free, gluten free health,
FNTP, meat-based biohacker.
