Keto Breakfast Cake Recipe
This Keto Breakfast Cake is a moist, lightly sweet treat that’s perfect for mornings on the go or cozy weekend brunches. With only 3g net carbs per slice and totally customizable flavors, it’s a must-have in your keto meal prep routine.
Ingredients
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ½ cup keto sweetener
- 1 tsp baking powder
- ¼ tsp salt
- 3 eggs
- ¼ cup almond milk
- ¼ cup melted butter or coconut oil
- 1 tsp vanilla extract
- Optional: ¼ cup blueberries or nuts
Instructions
- Preheat oven to 350°F (175°C). Grease or line an 8x8-inch baking dish.
- In a bowl, mix almond flour, coconut flour, sweetener, baking powder, and salt.
- In another bowl, whisk eggs, almond milk, melted butter, and vanilla.
- Combine wet and dry ingredients until smooth.
- Fold in optional blueberries or nuts.
- Pour into prepared dish and spread evenly.
- Bake for 25–30 minutes or until golden and set.
- Cool before slicing into squares and serve.