A Healthy Keto Blueberry Breakfast Cake! It’s moist, fluffy and bursting with fresh blueberries. It also comes with a flourless, eggless and vegan option! Paleo, Low Carb.
It’s no secret that I’m a fan of healthy paleo and keto breakfasts, especially if they aren’t solely eggs. This breakfast cake fits the bill- It’s like dessert for breakfast and packed with protein.
How to replace the eggs in this recipe?
You’ll be replacing the egg with a flax egg. See in the link here how to make your own egg replacement. Super easy.
Vegan Flourless Recipe (Gluten-Free)
300gr gluten free rolled oats ground into a flour
80gr coconut palm sugar
1thee spoon baking powder
pinch sea salt
150ml almond milk
1 flax egg can sub for 1 large egg if not vegan
1 tsp vanilla extract
6 T smooth almond butter
1/4-1/2 cup blueberries
Preheat the oven to 175C. Line a square pan or loaf pan with parchment paper and set aside.
In a large mixing bowl, add your dry ingredients and mix well.
Add your melted coconut oil, unsweetened applesauce and sticky sweetener of choice and mix very well.
Combine your wet ingredients with your dry ingredients and mix very well. Fold through your blueberries.
Pour your blueberry breakfast cake batter in the lined pan and bake for 35-40 minutes, or until a toothpick comes out clean from the center. Allow cooling in the pan for 10 minutes, before transferring to a wire rack to cool completely.
Once the cake is cooled, prepare your frosting before topping the cake and cutting into slices.