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.
- 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))
Pre-heat the oven to 180 degrees Celsius (fan forced)
Melt the butter.
Put all the dry ingredients in a bowl and combine.
Crack the eggs into a separate bowl and whisk together.
Add the eggs to the dry mix. Mix together.
Slowly add the butter into the mix and combine.
Add the blueberries (make sure they've defrosted, don't add frozen). Combine.
Add the lemon drops. Combine.
Pour the cake mix into a lined 20cm round cake tin.
Scatter flaked almonds on top.
Put in the oven and bake for 35 minutes or until a knife comes out clean.
Leave to cool and then enjoy. I love having a slice with some coconut cream.
Can be kept in the fridge for up to a week.
To your sugar free, gluten free health,
FNTP, meat-based biohacker.