This is one of my favorites for breakfast or taking on the road when we’ll be out all day. The great thing about baking with coconut and almond flour is how low carb they are. Because they are high in fiber, they reduce the Glycemic factor for the recipe as well.
1/2 cup melted butter
1/4 cup apple sauce
1/4 cup honey
1/4 tsp baking soda
1 tsp vanilla
1/4 tsp cinnamon
1 cup almond flour
1/3 cup coconut flour
1 cup fresh or frozen blueberries
Preheat the oven to 325, and butter an 8 inch cake pan. Beat the first 7 ingredients well, then add the flours. Mix well, add blueberries last. Pour into cake pan and smooth the top. Bake for 20 minutes or until the top is golden. Serve hot or cold.
CARB INFORMATION: 8 servings, approximately 10 digestible grams per serving