Wheat Free Boysenberry Cake
ditch the carbs
ditch the carbs
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 10 mins Cook time 20 mins Total time 30 mins Author: Libby Recipe type: Baking, Desserts Cuisine: LCHF, Low Carb, Wheat Free, Gluten Free, Paleo, Primal Serves: 12 Ingredients 100g coconut oil ½ cup coconut flour 3 tbs stevia (or sweetener of choice) ½ tsp vanilla paste ¼ tsp baking soda 8 eggs (at room temperature) 1 cup frozen boysenberries Instructions Melt the coconut oil and mix in the stevia and coconut flour. Add the eggs one by one, mixing in between each egg. They must be at room temperature, otherwise you may cause the coconut oil to harden and end up with a lumpy cake. Add the vanilla paste and baking soda. Leave for 5-10 minutes to allow the coconut flour to thicken. Just before baking, add the FROZEN berries. This keeps them whole and stops the cake from turning pink with the juice of defrosted berries. Bake at 180C for 20 minutes, or until cooked in the centre. I always use a ring tin to cook my cakes. Nutrition Information Serving size: 1 serve Calories: 144 Fat: 12g Carbohydrates: 3.3g Sugar: 1.3g Fibre: 2.3g Protein: 5.5g 3.2.1311

Instructions

Comments

Log in or Register to write a comment.