This Keto Blueberry Cinnamon Breakfast Cake Is Healthy AND Delicious!
Let’s be honest. No matter what type of healthy diet you’re following, sometimes you want to dive face-first into a delicious cake, warm out of the oven.
Am I right?
(Please tell me I’m not alone in this…)
What if you could have a cake that uses only nutritious, low-carb ingredients? Even better, it’s friendly for those who are following a paleo diet, a low-carb diet, or even a vegetarian diet.
This grain-free blueberry cinnamon cake checks all of these boxes, allowing you to enjoy a sweet treat for breakfast or even as a nice, after-dinner dessert!
(Or if you’re like me… you also eat this delicious blueberry cinnamon cake as a snack whenever you want something a little sweet!)
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No matter when you decide to serve it (or just eat it yourself), you’re in for a sweet treat that’s surprisingly healthy.
Plus, it’s quite easy to make! Even if you’re a novice in the kitchen, you’re certain to succeed with this simple recipe.
Between how delicious this blueberry cinnamon breakfast cake is… how healthy it is… and how easy it is to make…
I’m sure you’ll be making it more than once!
So, what are you waiting for? It’s time to eat cake for breakfast!
Let’s get started:
FTH’s Paleo Blueberry Cinnamon Breakfast Cake
- 1 1/4 cups almond flour
- ¼ cup coconut flour
- 4 eggs
- 3 Tbsp flaxseed meal
- 1 tsp baking soda
- 1 tsp apple cider vinegar
- ¼ teaspoon salt
- ¼ cup coconut oil
- 1 cup fresh blueberries
- 1 tsp cinnamon
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1) Preheat oven to 350°F. Prepare batter by adding almond flour and coconut flour to a bowl. Add flaxseed meal, baking soda, and salt.
2) Warm coconut oil until it’s a liquid. Slowly stir into dry ingredients. Add eggs and apple cider vinegar, and stir until just blended.
3) Add cinnamon, then gently fold in blueberries. Pour batter into greased 8-inch loaf pan.
4) Bake for 40 to 50 minutes, until fully cooked. Let cool, then serve.
Why This Blueberry Cinnamon Cake Recipe Is Healthy Enough For Breakfast
If you’re still a little skeptical that this cake is healthy enough for breakfast… I don’t blame you. After all, you’ve been told all your life that you shouldn’t eat dessert for breakfast!
(Although I think donuts come pretty dang close to eating dessert at breakfast time… and somehow, donuts are WAY more acceptable for breakfast than a cake is!)
But really, This cake is incredibly healthy for being called a “cake.”
First of all, it’s low-carb and keto-friendly. And if you noticed… there’s ZERO added sugar!
Instead of getting sweetness from refined sugar, you get sweetness (and a little flavor & spice!) from the cinnamon.
And, did you know that cinnamon is packed with health benefits?
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For instance, Cinnamon is loaded with antioxidants. In fact, one study compared the antioxidant activity of 26 different spices. And you know which one came out on top? Cinnamon was the clear winner!
Cinnamon is also anti-inflammatory… can lower your risk of heart disease… may improve insulin sensitivity… lowers blood sugar levels and fights diabetes… could cut your risk of cancer… has antimicrobial properties… and much more!
So just by adding cinnamon to this delicious breakfast cake, you’re getting a huge dose of health benefits.
And then there are the blueberries.
Blueberries are full of beneficial nutrients and vitamins, including vitamin C, vitamin K, manganese, and fiber. They are also pretty low in calories (84 calories in one cup)… which is great if you’re looking to lower your calorie intake.
To continue the trend from the cinnamon… blueberries are also packed with antioxidants of all common fruits and vegetables, blueberries are believed to have one of the highest antioxidant levels.
Furthermore, Blueberries have been shown to reduce DNA damage, Which can help protect against aging and cancer.
Blueberries also help prevent the cholesterol in your blood from becoming damaged. When “bad” LDL cholesterol becomes oxidized, it becomes part of the heart disease process. Blueberries have been shown to lower LDL oxidation levels, Which protects your heart health.
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And if you need a few more reasons to love blueberries, they can also help lower your blood pressure, lower your risk of heart attack, help maintain your brain function and improve memory, fight urinary tract infections, and have an anti-diabetes effect.
So, between the health benefits of cinnamon and blueberries… the omission of problematic (not-so-good-for-you) ingredients like white flour and sugar… this breakfast cake might just be one of the healthiest cakes you’ve ever seen!
While it’s a healthy & delicious breakfas. It is also indulgent enough to be served as dessert for any meal. So whenever you choose to serve it, start baking!
How To Make Healthy Baking Swaps In Almost Any Recipe (That Your Waistline Will Thank You For)
While this recipe certainly tastes indulgent… it’s actually quite healthy and good for you!
That’s thanks to a few really smart yet simple ingredient swaps… So instead of a normal blueberry cake (that’s usually loaded with sugar & gluten)… you get a healthy, gluten-free, low-carb breakfast cake!
And for the rest of your baking… you can make similar swaps to give yourself healthier baked goods that still taste totally decadent & delicious.
Your taste buds will never notice the difference… but your shrinking waistline will!
For example, instead of using normal table sugar (which is pretty bad for both your health and your waistline)… you can use these 3 “good for you” sugar substitutes.
These 3 sugar substitutes were personally recommended to us, by a well-known doctor. That’s because they are much healthier for your body than regular refined sugar… and when used properly, they can help you avoid weight gain, too.
And just in case you need yet another reason to use these 3 delicious sugar substitutes… this doctor even showed us which one to use in which types of recipes for optimal taste!
(So you never have to worry about using the “wrong” sugar substitute for a specific type of recipe… or about getting weird aftertastes or other problems you might have with certain alternative sweeteners.)
Personally, I find these recipes taste even BETTER than the sugar versions.
So for the complete guide to these 3 “good for you” sugar substitutes and how to use them for the most amazing desserts you’ve ever had… plus 2 sugar substitutes this doctor says you should NEVER use, click here: