Berry Snack Cake (Paleo, Gluten Free)
This simple and delicious Berry Snack Cake is the perfect back-to-school paleo and gluten-free treat! Both kids and adults love this snack cake because you can eat it without utensils and no one will suspect that it’s free of grains and refined sugar!
Servings: 9
Ingredients
- Avocado oil spray or ghee
- 1 cup finely ground almond flour
- ¾ cup cassava flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon Diamond Crystal kosher salt
- ½ teaspoon ground cardamom
- ½ cup ghee softened (or coconut oil, softened)
- ⅔ cup maple sugar or coconut sugar or 1 cup granulated allulose (for low carb)
- 2 large eggs
- ⅓ cup full-fat coconut milk
- 2 teaspoons grated lime zest
- 1 teaspoon lime juice
- 1 teaspoon vanilla extract
- 1½ cups mixed berries
- 1 tablespoon keto confectioners sugar optional
Instructions
- Heat oven to 350°F with the rack in the middle. Lightly grease the sides and bottom of an 8-inch square metal baking pan with avocado oil or ghee. Make a sling out of parchment paper to line the bottom and hang over the sides.
- In medium bowl, whisk together flours, cinnamon, baking soda, salt, and cardamom. Set aside.
- Plop the softened ghee and maple sugar in the bowl of a stand mixer (or in a large bowl if you are using a hand mixer). Use the paddle attachment to blend the mixture on medium-high speed for 3 to 5 minutes or until lighter in color and fluffy.
- Scrape down the sides of the bowl and add the eggs, coconut milk, lime zest and juice, and vanilla. Beat the mixture on medium speed for 30 seconds or until combined.
- Next, add half the flour mixture and beat on low speed until combined. Slowly add the rest of the flour and mix until incorporated. Scrape down the sides of the bowl and mix in any dry flour with a spatula.
- Carefully fold the berries into the batter.
- Transfer the batter to the parchment-lined baking pan and smooth the top.
- Pop the pan in the oven and bake until the cake is golden brown and a toothpick inserted in the center comes out clean, about 30-35 minutes. (If you’re using allulose, you may need to cover the cake lightly with foil during the last 10 minutes to prevent it from browning too much.)
- Cool the cake in the pan on a cooling rack. Cut the cake into nine squares and serve as is or top with keto confectioners sugar.
Video
Notes
Store leftover cake in a sealed container or wrapped in plastic wrap in the fridge for up to 4 days or in the freezer for up to 4 months.
*Nutrition facts if using allulose per serving:
Calories: 230kcal | Carbohydrates: 30g | Protein: 3g | Fat: 18g | Fiber: 3g
Net carbs: 11 grams (Total carbs 30g - Fiber 3g - Allulose 16g= 11 g Net carbs)
Nutrition
Calories: 301kcal | Carbohydrates: 31g | Protein: 4g | Fat: 19g | Fiber: 2g | Sugar: 18g