The Big Man's World · by Arman Liew★ 5.0 (488)
Blueberry Breakfast Cake
NUTRITION · PER SERVING35M COOK
CAL 9%·PRO 14%
CARBS 13G27% OF CAL
2G FIBER9G SUGAR2G OTHER
FAT 13G63% OF CAL
3G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A breakfast cake made with almond flour and studded with blueberries, topped with cream cheese frosting. Healthier and gluten-free. An indulgent yet nutritious breakfast or dessert.
mainamericanbaked good🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on The Big Man's World →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 cups almond flour
- 1 tablespoon cinnamon
- 1 teaspoon baking powder
- 4 large eggs
- 2 tablespoon coconut oil (melted)
- 1/2 teaspoon vanilla extract
- 1/2 cup allulose (or any granulated sugar of choice)
- 1 cup blueberries
- 1 cup cream cheese frosting (optional)
At a glance
PER SERVING · TIME 35M
CAL 9%·PRO 14%
CARBS 13G27% OF CAL
2G FIBER9G SUGAR2G OTHER
FAT 13G63% OF CAL
3G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 34mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 161mg
- Calcium
- 59mg
- Iron
- 0.98mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 34MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.