BREAKFAST - LUNCH - DINNER - SNACKS - SIDES - DESSERTS
DESSERT
BLUEBERRY LIME JULY 4TH CAKE
THE PREPARATION
THE EXECUTION
• 1 cup Honeyville Almond Flour • 2 tbsp. Coconut Flour • 1 tsp. Baking Powder • 5 large Eggs, separated • 2 tsp. Blueberry Extract • 1/4 cup Fresh Blueberries • 1/4 cup Cream Cheese • 2 tbsp. Salted Butter • 1/4 cup NOW Erythritol • 1/4 tsp. Liquid Stevia • Zest 1 Lime • Juice 1 Lime
1. Preheat oven to 325F. Separate the 5 eggs into 5 egg yolks in one container and 5 egg whites in the other. 2. Mix together 1 cup Honeyville Almond Flour, 1 tsp. Baking Powder, and 2 tbsp. Coconut Flour. 3. Measure out 2 tbsp. Salted Butter and 1/4 cup Cream Cheese. Set aside for the time being. 4. Using a hand mixer, beat the egg yolks until they’re pale in color. 5. Add 1/4 cup Erythritol, 1/4 tsp. Liquid Stevia, 2 tsp. Blueberry Extract, and the Butter and Cream Cheese to the egg yolks. Beat again until smooth. 6. Add Zest of 1 Lime and Juice of 1 Lime to the egg yolks (Save about 2 tsp. Lime Juice). Beat again until smooth. 7. Sift dry ingredients into the wet ingredients. You can just use a mesh colander to do this if you’re lazy like me. 8. Mix the dry ingredients well into the wet ingredients. 9. Beat the egg whites with the 2 tsp. Lime Juice until stiff peaks form. Then, fold the egg whites into the mixture. 10. Pour the batter into your loaf or cake pans, then top with 1/4 cup Blueberries. You can get these awesome disposable cake pans from Target (Threshhold Brand). 11. Bake in the oven for 35-40 minutes or until you can cleanly remove a toothpick from the cake. 12. Let cool and serve!
This makes 2 whole cakes in total, which makes 10 slices in total. Each slice will have 145 Calories, 12.4g Fats, 3g Net Carbs, and 6.4g Protein.
