Discover this delicious sugar-free blueberry sponge cake made with almond flour, coconut flour, and natural sweeteners.
Equipment
- Convection oven
Ingredients
- 1 cup 100 g almond flour
- ¼ cup 30 g coconut flour
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- 1 small apple cooked and mashed
- ¼ cup 50 g erythritol or monk fruit sweetener
- ⅓ cup 80 ml unsweetened almond milk (or other plant-based milk)
- 2 tbsp plain Greek yogurt or cream cheese
- 1 tsp vanilla extract
- 1 cup 120 g fresh or frozen blueberries (or mixed berries)
Instructions
Preheat the oven to 350°F (175°C). Line a loaf pan or small cake tin with parchment paper.
In a bowl, mix almond flour, coconut flour, baking powder, and salt.
In another bowl, whisk the eggs, mashed apple, erythritol (or monk fruit), almond milk, yogurt, and vanilla extract until smooth.
Slowly fold the dry ingredients into the wet mixture. Stir until a smooth batter forms.
Gently fold in the blueberries, being careful not to crush them too much.
Pour the batter into the prepared pan and bake for 30–35 minutes, or until golden and a toothpick inserted comes out clean.
Allow the cake to cool before removing from the pan. Serve plain or with a dollop of yogurt and extra berries.
Nutrition
Calories195 kcal
Carbohydrates20 g
Protein8 g
Fat12 g
Saturated fat2 g
Cholesterol82 mg
Sodium230 mg
Potassium90 mg
Fiber5 g
Sugar7 g
Vitamin A149 IU
Vitamin C4 %
Calcium116 %
Iron1 mg
