Almond Flour Blueberry Snack Cake

9 servings

YIELD

15 minutes

PREP TIME

30 minutes

BAKE TIME

TOTAL TIME

Ingredients

4 eggs
⅓ cup Anthony’s Organic Coconut Oil, melted
½ cup Anthony’s Organic Cane Sugar
1 cup Anthony’s Blanched Almond Flour
3 tablespoons Anthony’s Coconut Flour
¼ cup Anthony’s Tapioca Flour
½ teaspoon baking soda
¼ teaspoon salt
¾ cup fresh or frozen blueberries (do not thaw if frozen)

Instructions

1. Preheat oven to 350° Fahrenheit and grease a 8”x8” glass baking dish.
2. In a mixing bowl, combine the eggs, coconut oil, and sugar; mix well.
3. Add the almond flour, coconut flour, tapioca starch, baking soda, and salt; mix well.
4. Carefully fold in blueberries.
5. Transfer to prepared baking dish.
6. Bake for about 30 minutes.
7. Cool, cut into squares, and enjoy!

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