Lemon Blueberry Cake

Lemon Blueberry Cake

Yummy mini cakes with lemon and blueberry- the perfect sweet snack

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Lemon Blueberry Cake
Lemon Blueberry Cake
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Servings
Ingredients
Servings
Ingredients
Lemon Blueberry Cake
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Instructions
  1. Grind oats and psyllium husks into powder
  2. Mix together oats, psyllium, coconut flour, protein powder
  3. Add yogurt, egg whites and almond milk and mix well
  4. Stir in lemon extract, lemon juice and stevia (adjust these ingredients to taste)
  5. Fold in blueberries, adding a little at a time
  6. Pour into molds* and bake at 325 for ~45min (depending on mold)
Recipe Notes

You can use a cupcake pan (12), mini cake mold (8), or a 6" round cake pan

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Red Velvet Cream Cheese Frosted Cupcakes

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Red Velvet Cream Cheese Frosted Cupcakes
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Prep Time 30 Minutes
Servings
Cupcakes
Ingredients
Prep Time 30 Minutes
Servings
Cupcakes
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Combine dry ingredients into a mixing bowl,
  2. Add wet ingredients and stir to form batter.
  3. Use cupcake linens to fill cupcake tray. Fill cupcake linens half way with batter.
  4. Bake 15-18 minutes until golden brown.
  5. Place cupcakes on cooling rack for 10-15 minutes until cool.
  6. Combine greek yogurt and SF/FF Pudding Mix together and form a frosting.
  7. Put frosting in a ziplock bag. Cut the corner of the bag and squeeze the frosting on top of the cupcakes.
  8. Squeeze a dash Sea Salt & Red Sprinkles to finish the cupcakes
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