Dr. Beth's Gluten-Free Blueberry Almond Cake
Dr. Beth's Gluten-Free Blueberry Almond Cake - Sugar Free Also!!
Serves: 6
  • 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)

  • 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!!!!

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