Generally I try to keep my posts to twice a week, on Sunday & Wednesday, but I am so pleased with this recipe, I just have to share – right now!

Ok, a little disclaimer here: I definitely am trying to create a Keto version of some of my favorite recipes, BUT I am not going to completely eliminate real flour or sugar, because, personally, I feel like the sacrifice to the texture and flavor is just too great. However, I bring the carb count of many of my favorite foods down to less than 1/4th of their original carb count, and this brings the calorie count down as well.

I think what is so amazing about this recipe is that it actually has the taste and texture of pound cake! Really! We started off using this cake for a 4th of July Red White & Blue Trifle, using strawberries and blueberries for the red and blue, and my mind just got to whiring!

Here is our Recipe:

4 EB XL eggs
3/4 cup almond flour & 1/4 cup all-purpose flour
1/2 cup Monk Fruit
2 Tablespoons Coconut Oil
1-1/2 tsp Xanthen Gum
1 tsp Baking Powder
1/4 tsp salt
1 tsp real vanilla extract
1-1/2 cups clean & dry Blueberries

Mix the dry ingredients together while the eggs come to room temperature, add in the coconut oil and eggs all at once, and blend in well – the dough will seem gummy or extra sticky, this is normal. Now add in the vanilla & mix again. Finally with a large spoon gently stir in the blueberries, trying to avoid breaking or popping them. Spoon into 12 regular cup cake wells, or 6 extra large ones (my preference, as I plan on eating 2 regular size ones anyway!). Bake 25 -30 minutes at 350.

These beauties only have 9 grams of carbohydrates for each regular size muffin, or 18 grams for the large one I’m going to eat. YUM!

Oh yeah, serve warm, or if you can, save for breakfast tomorrow & reheat for 10-15 seconds (each) in the microwave. Enjoy!