Ingredients:
- 1 cup almond flour
- 3 tbsp coconut flour
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon (optional, for warmth)
- 2 large eggs
- 3 tbsp melted butter (or coconut oil)
- 2 tbsp sour cream (or Greek yogurt)
- 2–3 tbsp cooked & mashed sweet potato (just enough for flavor without adding too many carbs)
- 2 tbsp granulated keto sweetener (like erythritol or monk fruit)
Instructions:
- Preheat oven to 350°F (175°C). Grease a small baking dish or cast iron skillet.
- In a bowl, mix almond flour, coconut flour, baking powder, salt, and cinnamon.
- In another bowl, whisk eggs, butter, sour cream, mashed sweet potato, and sweetener.
- Combine wet and dry ingredients. Batter should be thick but spreadable.
- Pour into dish/skillet, smooth the top.
- Bake for 20–25 minutes, until golden on top and a toothpick comes out clean.
- Let cool slightly before slicing.
Tip: Serve warm with a little butter or keto-friendly honey substitute.