This guilt-free cake is proof that with a little tweaking, we can make anything into a super food.
| Servings |
|
Ingredients
Cake
- 3 eggs
- 1/2 cup granulated xylitol or coconut sugar
- 1/2 cup almond meal
- 1/4 cup protein powder
- 1 tbsp gluten free baking powder
- 1 lemon zest and juice
- 3/4 cup raw sour cream or raw yogurt
- 1 pint berries
Ingredients
Cake
|
|
Instructions
Cake
- Preheat the oven to 355F.
- Line a 10 in round cake tin with parchment paper and set aside.
- Using a mixer, whisk together the eggs and xylitol until light.
- Add the almond meal, protein powder, coconut flour, baking powder, zest and juice of lemon and sour cream. Beat or fold by hand until the batter is smooth.
- Transfer the batter to the prepared cake tin. Sprinkle the berries over top and gently press into the batter without letting them get covered.
- Bake for 45 to 50 minutes until golden and cooked through.
- Remove from oven and cool slightly before removing the tin.
Topping
- Add butter and xylitol to a pan and cook until dissolved.
- Add berries and cook until it reaches a sauce consistency, about 3 - 5 minutes.
- Top with the sauce and homemade whipped cream.
Share this Recipe