Ingredients
2 cups almond flour
1/3 cup monk fruit sweetener
1/2 cup melted unsalted butter
2 large eggs
1/4 cup unsweetened almond milk
1 tsp baking powder
1 tsp vanilla extract (alcohol-free)
1 tsp cinnamon
1/4 tsp fine salt
1 cup fresh blueberries
Instructions
Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan
In a bowl, whisk almond flour, monk fruit sweetener, baking powder, cinnamon, and salt
Add melted butter and eggs, mixing until smooth
Stir in almond milk and vanilla extract, but refrain from overmixing
Gently fold in blueberries to toss in dry ingredients
Pour batter into the prepared pan and smooth the surface
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean
Cool completely before slicing into 12 pieces
Notes
Sprinkle lightly with additional monk fruit sweetener if desired
Substitute ghee or coconut oil for a dairy-free version
Use a parchment-lined pan for easier slicing
Best served same day; store in an airtight container on the counter
Sunflower seed flour can replace almond flour for a nut-free version
- Prep Time: 15
- Cook Time: 30
- Category: Breakfast & Snacks
- Method: Baking
- Cuisine: American
- Diet: Keto, Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 100
- Sugar: 0g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 1.6g
- Carbohydrates: 1g
- Fiber: 1.3g
- Protein: 2g
- Cholesterol: 15mg