Ingredients

  • 180g almond flour
  • 50g coconut flour
  • 75g erythritol
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla powder
  • salt
  • 4 eggs
  • 70g butter
  • 40ml full fat coconut cream
  • 75g blueberries
  • OKONO Nuts & Seeds Granola blackcurrant

Instructions

  • Preheat the oven to 170°C.
  • Grease a cake tin or use a baking sheet.
  • Mix in a bowl: 180g almond flour, 50g coconut flour, 75g erythritol, 1 teaspoon baking powder, vanilla and a pinch of salt.
  • Beat 4 eggs until fluffy.
  • Add 70g melted creamed butter, mix well. Add 40ml full-fat coconut cream and mix briefly.
  • Add wet and dry ingredients together, mix until batter is even.
  • Carefully add 75g blueberries.
  • Pour the batter into the cake tin and sprinkle 2-3 tablespoons of Nuts & Seeds Granola blackcurrant over the top.
  • Bake for 30 min at 170°C.
  • Check with a skewer whether the cake is done.

    Translated with DeepL.com (free version)