Gluten Free Blueberry Almond Tea Cake
An easy gluten free, dairy free & keto friendly Blueberry Almond Tea Cake.
Servings: 8
Ingredients
- 3 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- zest of 1 lemon optional
- 1/3 cup melted butter cooled to room temperature
- 1/3 cup Monk fruit sweetener or granulated sweetener of choice
- 2 cups almond flour
- 2 tsp baking powder
- 1/4 tsp pink Himalayan salt
- 1/2 cup blueberries plus more for topping
Instructions
- Preheat oven to 350° F. Butter and line an 8 X 5 loaf pan with parchment paper.
- Mix eggs, butter, vanilla extract, almond extract and Monk fruit sweetener together in large bowl and whisk to combine.
- Add almond flour, lemon zest (if using),salt and baking powder to the wet ingredients and gently fold together with a spatula.
- Add in blueberries and mix to combine.
- Transfer batter to the prepared pan, using spatula to smooth top and decorate with extra blueberries if desired.
- Bake in preheated oven for 45-50 min or until edges are golden-brown and center is set.
Notes
🧡 Pro-Tip : Serve warm with some butter or enjoy at room temperature.
To store, wrap cake in plastic wrap or tin foil and keep at room temperature for up to 2 days. Store in fridge to keep fresh longer.