This cake was actually so huge, I’d suggest halving the portion size for just a single serving. I couldn’t eat it all, and had to give half to my sister. That’s really saying something with my huge appetite!
The coconut flour and eggs provide protein, while keeping this low-carb, fibre-filled, and satisfying. The addition of sweet, juicy blueberries doesn’t saturate this with too much fructose, but adds some valuable vitamins, antioxidants, and fibre.
I added a small sprinkling of low-fructose dark chocolate (see my recipe in “Treats”) to the batter, but actually would not recommend this. The blueberries are delicious enough, and should be given an opportunity to shine. I felt the chocolate was a bit ‘wasted’, if it could ever be so.
This recipe can be gluten-free, dairy-free, and nut-free.
Preparation time: 5 minutes
Cooking time: 5 minutes
Serves 2
Ingredients:
– 2 eggs
– 4 Tablespoons coconut flour
– 1/2 teaspoon cinnamon
– 2-3 teaspoons dextrose
– 1/2 teaspoon vanilla essence, or good grinding vanilla bean
– 1 Tablespoon coconut cream, or melted butter/ coconut oil
– 2/3 teaspoon baking powder
– 3-4 Tablespoons milk of choice
– small handful fresh/ frozen blueberries
Method:
1. Beat the eggs then stir in the rest of the ingredients except the berries. Add more milk to thin, if necessary, and be sure to stir for a couple of minutes so the coconut flour absorbs the liquid.
2. Gently stir in the berries, then pour into a greased bowl/ microwave-safe mould. Cook on high for 3-5 minutes, until the centre is set and the top is springy.
3. Invert onto a plate, dust with extra cinnamon (if desired), and enjoy! 🙂
