A healthy, low carb breakfast cake recipe that’s also great for a snack or dessert.
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Blueberry Breakfast Cake Recipe
- 2 each Medium Bananas (about 2 cups sliced banana)
- 4 tablespoons Unsalted Butter (softened)
- 4 Large Eggs
- 1 teaspoon Vanilla Extract
- 2 Tablespoons Fresh Lemon Juice
- ¼ teaspoon Salt (omit if using salted butter)
- 1/3 cup Coconut Flour
- 1 cup Blueberries
- Preheat the oven to 350°.
- In a large bowl, mash the bananas and butter well with a fork. Small lumps are okay.
- Add the eggs, vanilla extract and lemon juice and mix well.
- Add the coconut flour and salt and mix well.
- Add the blueberries and gently mix them in without popping them.
- Pour the batter into a 8×8 pan and place it in the middle of the oven. Bake for 20 to 25 minutes, until the very top middle is firm to touch. Cut into nine equal squares and serve warm, room temperature, or cold.
See notes below.
Blueberry Breakfast Cake
Breakfast gets pretty redundant since you can’t eat the normal high-carb breakfast favorites, so I explore new ways to enjoy breakfast.
This cake is a great alternative: it’s low carb, has eggs included but you can’t tell, and it’s naturally sweetened with no added sugars.
It’s a wet cake, similar to a 3-leches cake, so it’s a cake that you eat on a plate with a fork, and it can be enjoyed warm, cold, or room temperature.
Is it bad to eat cake for breakfast?
In any other circumstance, yes; but this recipe is made with health as the principal objective, and to be within carb limits for diabetics. No additional sugars are included, and coconut flour is used to keep the carbs low. This all aids in better blood sugar management for the day.
Butter & Dairy Free
If you use salted butter, leave out the extra salt.
Also, you can substitute the butter for coconut oil or avocado oil. The butter gives it great flavor but if you want dairy free it’s the way to go.
Coconut flour is about three times more absorbent than all purpose flour and almond flour, so if you substitute either of these flours, you’ll have to triple the amount called for.
Keep in mind that all purpose flour or whole wheat flour are higher carb and not the best choices for morning consumption – you don’t want to shock your glucose, so to speak.
So in this case almond flour would be the better substitute. It will alter the taste just slightly, but it’ll still taste good. If you still want the coconut flavor, add 1/4 to 1/2 coconut extract.
Easily add more protein without altering the taste with 2 – 3 tablespoons of hemp seeds.
You can add chia seeds for protein as well but chia seeds always add texture and sometimes it can be off-putting.
Reducing the Fat
I don’t mind a little extra fat when it comes in the form of butter or bacon. 🙂 But if you want to cut back the fat, remove up to half the butter.
Fresh lemon juice is necessary for this recipe, or lemon extract if you don’t have lemons. Lemon juice from the bottle won’t do any good here.
If you don’t have anything lemon, leave it out altogether and it’ll still be a good breakfast cake.
Raspberries and blackberries would also be great in this cake.
The cake will stay fresh up to one week in a closed container in the refrigerator. You can also freeze it and thaw at room temperature or in the refrigerator overnight.