About
Do you miss vanilla funfetti cake? Here is a great keto version made with all natural ingredients. The funfetti colors are made with crushed dried blueberries and strawberries instead of artificial colored sprinkles. The dried funfetti fruit is encased with delicious, moist almond vanilla cake. Better yet this is dairy-free and vegetarian!
The freeze dried fruit was weighed in ounces. It was 3 T freeze dried blueberries and 3 T freeze dried strawberries.
Ingredients
- 3 cup almond flour
- ¾ cup the ultimate icing sugar replacement by swerve
- ¼ teaspoon coarse kosher salt by morton
- 2 teaspoon baking powder
- ½ cup coconut oil
- 2 large raw egg
- 2 teaspoon vanilla extract
- ½ cup almond milk
- ⅛ ounce freeze dried blueberries by trader joe's
- ¼ ounce freeze dried strawberries by open nature
Instructions
- Preheat an oven to 350 F. Prepare an 8” round cake pan by spraying it with cooking spray Combine the dry ingredients together (almond flour, 1 cup Swerve, baking powder, and kosher salt).
- Add the coconut oil and mix until combined. It is ok if it’s lumpy. Add the eggs and vanilla extract.
- Heat the almond milk in the microwave until hot. Add this to the mixture and mix well until combined.
- Crush the dried fruit in a bag using a rolling pin.
- Add it to it the batter and gently fold it in a few times.
- Pour batter into the prepared round cake pan.
- Bake for 30-35 minutes until nicely browned and cooked through.
Nutrition Facts
- Servings: 16
- Calories: 200.7kcal/839.8kJ (per serving)
- Fat: 18.1g (per serving)
- Carbs: 11.8g (per serving)
- Protein: 5.3g (per serving)
