If you enjoy something sweet with your morning coffee, this Healthy Breakfast Cake is a wonderful option. Made with almond flour, fresh berries, and crunchy nuts, it delivers a satisfying balance of protein, healthy fats, and natural sweetness while staying lower in carbohydrates.
Unlike traditional breakfast pastries loaded with sugar, this cake can fit into a diabetic-friendly meal plan when enjoyed in moderation.
Ingredients (Serves 8)
1 ½ cups almond flour
¼ cup coconut flour
⅓ cup powdered monk fruit or erythritol sweetener
3 large eggs
¼ cup melted butter or coconut oil
½ cup unsweetened almond milk
1 tsp vanilla extract
1 tsp baking powder
½ tsp cinnamon
½ cup fresh blueberries
¼ cup chopped walnuts or pecans
Pinch of salt
Instructions
Step 1: Preheat the Oven
Preheat oven to 350°F (175°C) and grease an 8-inch cake pan.
Step 2: Mix Dry Ingredients
In a bowl, combine:
Almond flour
Coconut flour
Sweetener
Baking powder
Cinnamon
Salt
Step 3: Mix Wet Ingredients
In another bowl, whisk together:
Eggs
Melted butter
Almond milk
Vanilla extract
Step 4: Combine the Batter
Slowly mix the wet ingredients into the dry mixture until a smooth batter forms.
Step 5: Add Berries and Nuts
Fold in blueberries and chopped nuts gently.
Step 6: Bake
Pour batter into the prepared pan and bake for 30–35 minutes until the top is golden and a toothpick comes out clean.
Step 7: Cool & Serve
Allow the cake to cool for about 15 minutes, then slice and serve.
🍽️ Serving Suggestions
This breakfast cake pairs beautifully with:
Greek yogurt
Coffee or tea
Fresh berries
Sugar-free whipped cream
Perfect for breakfast, brunch, or a mid-morning snack.
Nutrition (Per Serving – 8 slices)
Calories: 210–230
Carbohydrates: 7–8g
Net Carbs: 4–5g
Protein: 7–8g
Fat: 18–20g
Added Sugar: 0g