Almond Flour Blueberry Cake Recipe (Gluten-Free)
This easy gluten-free almond flour blueberry cake recipe is amazing! Low in sugar, low in calories, and full of yummy blueberries that burst in your mouth with each bite! A slice of this delicious cake is the perfect healthy breakfast or after dinner dessert.
Servings: 8
Calories: 182kcal
Ingredients
- 4 Eggs
- ¼ Cup Maple Syrup or Honey
- 1 ¼ Cup Almond Flour
- 1 tsp Baking powder
- 12 oz Blueberries (Fresh or Frozen)
Instructions
- Preheat the oven to 400°F. Then spray a 9" nonstick round cake pan with nonstick cooking spray. You can also grease the pan with butter or line it with parchment paper if you prefer.
- Crack 4 eggs into a large bowl and add the maple syrup. Then whisk together.
- Add the almond flour and baking powder to the egg mixture. Then mix it together with a spoon until fully combined.
- Add the blueberries and fold them into the batter.
- Pour the batter into the prepared pan making sure to spread it evenly.
- Bake the cake at 400°F for 30 minutes or until the top is golden brown in color.
- Remove the cake from the oven and allow it to cool in the pan for at least 5 minutes before cutting.
Video
Nutrition
Serving: 1slice | Calories: 182kcal | Carbohydrates: 17g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 33mg | Potassium: 136mg | Fiber: 3g | Sugar: 11g | Vitamin A: 142IU | Vitamin C: 4mg | Calcium: 84mg | Iron: 1mg