Berry Yogurt Cake
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GF
LC
SF
YF
Gluten Free, Low Carbs, Sugar Free, Yeast Free
GF
Gluten Free
LC
Low Carbs
SF
Sugar Free
DF
Dairy Free
OF
Oil Free
YF
Yeast Free
EF
Egg Free
VG
Vegan
NF
Nut Free
Ingredients:
| Name | Metric | US | TIP | |
|---|---|---|---|---|
| Yogurt of choice | 350 gr | 1 1/2 cup | ||
| Almond Flour | 20 gr | 2 tablespoons | ||
| Eggs | 4 | 4 | ||
| Berries of choice | 250 gr | 1 cup | ||
| Vanilla extract | 5 ml | 1 teaspoon | ||
| Maple Syrup (or honey), optional | 30 ml | 2 tablespoons |
Optional Ingredients:
| 1 cup Apples, sliced | |
| 1 tsp Cinnamon |
Steps:
Preheat the oven to 375 °F/ 190°C and grease an 8 x 8-inch baking dish. Preheat the oven to 375 °F/ 190°C and grease an 8 x 8-inch baking dish.
Whisk together yogurt (11/2 cup), eggs (4), almond flour (2 tablespoon) and vanilla (1 teaspoon) until creamy. Whisk together yogurt (11/2 cup), eggs (4), almond flour (2 tablespoon) and vanilla (1 teaspoon) until creamy.
Fold in berries (1 cup), then pour batter into the baking dish. Fold in berries (1 cup), then pour batter into the baking dish.
Bake in the oven for 45-50 minutes or until fully cooked ( the center shouldn’t be giggly ). Bake in the oven for 45-50 minutes or until fully cooked ( the center shouldn’t be giggly ).
Allow the Berry Yogurt Cake to cool for a few minutes then slice and enjoy with desired toppings (maple syrup, nut butter or chia jam). Allow the Berry Yogurt Cake to cool for a few minutes then slice and enjoy with desired toppings (maple syrup, nut butter or chia jam).
Comments:
Berry Yogurt Cake
You can try cooking this in individual portions (silicone muffin cups). Store the leftovers for this in the fridge for up to 5 days. You can reheat or eat cold and add any toppings you want.
