Ingredients
Scale
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/4 cup honey or maple syrup
- 1/2 cup coconut oil, melted
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh berries (strawberries, blueberries, raspberries)
- Fresh mint leaves for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine almond flour, coconut flour, baking soda, and salt.
- In another bowl, whisk together melted coconut oil, honey (or maple syrup), eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix until well combined.
- Fold in the fresh berries gently into the batter.
- Pour the batter into a greased 9-inch round cake pan.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, garnish with fresh berries and mint leaves before serving.
Notes
- You can add nuts or seeds for extra crunch.
- Serve with a side of coconut yogurt for added creaminess.
- Make sure to use organic ingredients for a truly wholesome brunch.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10
- Sodium: 180
- Fat: 15
- Saturated Fat: 10
- Carbohydrates: 20
- Fiber: 4
- Protein: 5