Keto Breakfast Cake

Ingredients:

• 1 ½ cups almond flour
• 2 tbsp coconut flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ tsp cinnamon (optional)
• ⅓ cup erythritol or your favorite keto sweetener
• 3 large eggs
• ¼ cup melted butter or coconut oil
• ¼ cup unsweetened almond milk
• 1 tsp vanilla extract
• ½ cup fresh or frozen blueberries (optional but delicious!)

Instructions:

1. Preheat oven to 350°F (175°C). Line a small cake pan or loaf pan with parchment paper or grease it well.
2. In a bowl, mix together almond flour, coconut flour, baking powder, salt, cinnamon, and sweetener.
3. In another bowl, whisk the eggs, then add melted butter, almond milk, and vanilla.
4. Combine wet and dry ingredients. Stir until smooth.
5. Gently fold in blueberries (if using).
6. Pour the batter into the pan and smooth the top.
7. Bake for 25–30 minutes or until golden and a toothpick comes out clean.
8. Let it cool before slicing.

✅ Tips:

• Add chopped walnuts or pecans for crunch.
• Swap blueberries with sugar-free chocolate chips for a dessert twist.
• Store leftovers in the fridge for up to 5 days or freeze slices individually.