Description
A delicious low-carb coffee cake featuring fresh berries, perfect for breakfast or dessert.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup erythritol
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup mixed berries (blueberries, raspberries)
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- In a mixing bowl, combine the almond flour, erythritol, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together the eggs, almond milk, coconut oil, and vanilla extract.
- Combine the wet and dry ingredients, then gently fold in the berries.
- Pour the batter into the baking dish and smooth the top.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- Let cool before slicing and serving.
Notes
- Can be stored in an airtight container for up to 3 days.
- For extra sweetness, add a drizzle of sugar-free glaze on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 150mg