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Lemon Blueberry Coconut Flour Cake

Just popped a luscious Lemon Blueberry Coconut Flour Cake ~ Grain & Sugar Free recipe into the oven, gluten free, grain free, dairy free, sugar free (just stevia!) and high protein, high fiber, low carb and tons of staying power!! Won't tell you how many fresh blueberries were eaten in the making of this cake!

Is there anything more inspiring than a free box of blueberries from Earth Fare? Taste one, and they just CRY for something lemony, in the desert realm, but how to satisfy that craving on a grain free, gluten free, dairy free, sugar free diet? Especially after a doctor's apppointment where he said "NO MORE GLUTEN" to our daughter, then biopsy results from a second doctor later on that said "Gluten free diet" for that girl?

One of the things I need are some snacks that are loaded with fuel, as Emily detoxing from the gluten challenge. She volunteers at a therapeutic horse ranch 5 hours a week, and she needs something to power her through those long, hard working days mucking stalls and working like a man. Gluten free is super simple, but grain free, and sugar free present a challenge.

Now on to our happy Lemon Blueberry Coconut Flour Cake ~ Grain & Sugar Free recipe.

Dry Ingredients

  • 2/3 cup coconut flour
  • 1/4 teaspoon Sea Salt

Mix well, set aside.

Wet Ingredients

  • 1/2 cup melted butter, or for totally casein free - use Virgin Coconut Oil or even half cup EVOO
  • 1 cup coconut milk (can use any CF milk, almond, etc.)
  • 2 Tablespoons lemon juice
  • 1 Tablespoon lemon zest (zest and juice the same lemon)
  • 6 eggs, preferably free range and organic
  • 1 Tablespoon vanilla extract
  • 2-3 dropperfuls of Vanilla liquid stevia
  • 1 cup fresh blueberries - preferably organic

Turn on oven to 350 degrees. Grease an 8 inch cake plate, or I always use a Pampered Chef Pie Plate.

In a food processor, whip the 6 eggs thoroughly. Add coconut milk in, starting with 2 dropperfuls of liquid stevia, lemon juice and lemon zest. Pulse several times to thoroughly mix. We put in 1/4 cup butter and 1/4 cup VCO to make our 1/2 cup of fat, and the taste is superb! Add butter/oil, then pulse several times to blend.

Add dry ingredients and pulse gently to mix. Taste the Lemon Blueberry Coconut Flour Cake batter and see if your flavor is in range, if you are comfortable tasting a raw egg (which is why you want to use free range organic - not cheapie mass produced grocery store eggs).Feel free to adjust your stevia, adding a few more drops if necessary.

Once your flavor is adjusted to suit your taste, add blueberries and stir. Pour into cake plate, and bake for 35-40 minutes. Cool and enjoy!

Lemon Blueberry Coconut Flour Cake ~ Grain & Sugar Free

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