Coffee cake. Is it breakfast? Is it dessert? All I know is it’s delicious – with or without coffee! One of my favorite bloggers and food authors to follow, Elana, has done it again with this tasty option.
Blueberry Coffee Cake (elanaspantry.com – I received this via email to subscribers from Paleo Cooking from Elana’s Pantry)
- 1 cup almond flour
- 1/8 tsp baking soda
- 1/8 tsp salt - I just use a pinch
- 2 large eggs
- 1/8 cup grapeseed or coconut oil
- 1/8 cup Splenda
- ½ Tbsp vanilla extract
- ¼ cup frozen blueberries (I used fresh)
Topping
- 1 Tbsp grapeseed or coconut oil
- 1 Tbsp Splenda
- 2 Tbsp almond flour
- ¼ Tbsp cinnamon
Preheat oven to 350. Grease a small round cake pan with spray and dust with almond flour. Combine flour, baking soda, and salt in a large bowl. In another bowl, whisk eggs, oil, Splenda, and vanilla. Stir wet into dry then stir in blueberries. Pour into prepared cake pan. To make topping, cream together oil and Splenda stir in almond flour and cinnamon then sprinkle over the cake batter. Bake 30-40 min until a toothpick comes out with just a few moist crumbs attached. Let cake cool in pan 1 hr; serve.
Without topping, this makes 4 fat servings, each with ¼ serving of carbs. You can add more blueberries – I thought it could use more – or eat with another half carb serving. Each serving only had ½ an egg so feel free to fill in with protein as well. Appd for L1 Classic or Prime (use Stevia). With the topping, this makes 5 fats…I halved the topping from the original as I felt the full amount was a lot and unnecessary.
Have a great weekend, NGPTers! Feast with coffee, feast with cake, and as always…FEAST ON!!!
~Coach Lauren
