Grain-Free Lemon Blueberry Coffee Cake

Name: Grain-Free Lemon Blueberry Coffee Cake
Ingredients: 2 cups almond flour; 1/2 cup arrowroot or tapioca flour; 4 large room temperature eggs (Substitute 4 flax eggs (4 Tbsp flaxseed meal and 12 Tbsp filtered water)); 3 lemons juiced; 1 lemon zested; 1/4 cup vanilla bean ghee or coconut oil; 1 tsp baking soda; 1 tsp vanilla extract; 1/2 tsp almond extract; 1/2 maple syrup (add 3/4 cup if you like it sweeter); 1 1/2 cups fresh blueberries; 1/3 cup almond flour; 1/3 cup homemade candied pecans (sub raw pecans or do 3/4 cup total of almond flour); 2 Tbsp maple syrup; 2-3 Tbsp melted coconut butter; 1/2 tsp coconut oil

melissashealthykitchen.com

View full recipe on melissashealthykitchen.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at melissashealthykitchen.com.

Share this recipe:

Cooking tools:

Food processor
Microplane
Mixing bowl
Baking dish
Parchment paper
Oven
Aluminum foil
Measuring cup
Measuring spoon
Chef's knife
Saucepan
Stove
Refrigerator
Airtight container

Ingredients

2 cups almond flour
1/2 cup arrowroot or tapioca flour
4 large room temperature eggs (Substitute 4 flax eggs (4 Tbsp flaxseed meal and 12 Tbsp filtered water))
3 lemons juiced
1 lemon zested
1/4 cup vanilla bean ghee or coconut oil
1 tsp baking soda
1 tsp vanilla extract
1/2 tsp almond extract
1/2 maple syrup (add 3/4 cup if you like it sweeter)
1 1/2 cups fresh blueberries
1/3 cup almond flour
1/3 cup homemade candied pecans (sub raw pecans or do 3/4 cup total of almond flour)
2 Tbsp maple syrup
2-3 Tbsp melted coconut butter
1/2 tsp coconut oil