Dr. Beth's Gluten-Free Blueberry Almond Cake - Sugar Free Also!!
Serves: 6
Ingredients
- 5 large eggs
- 1 cup shredded coconut
- 3/4 cup almond flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/3 teaspoon liquid stevia extract
- One and 1/4 cup blueberries. Fresh or frozen (thawed)
Directions
- Preheat oven to 350 degrees.
- Melt a teaspoon of coconut oil in a medium baking dish (4 x 6 or a loaf pan) - spread around to coat bottom and sides.
- Place eggs in large bowl and beat with electric mixer until pale and fluffy. About 4 to 5 minutes.
- Gently stir in remaining ingredients except for blueberries.
- Add part of the batter to the pan and sprinkle with 1/2 of the blueberries on top. Add another layer of batter and berries until gone.
- Bake for about 25 (4 x 6 pan) to 35 minutes (loaf pan) until it passes the toothpick test. Cool on wire rack.
- So easy, healthy and DELICIOUS!!!!