Ingredients

4 SERVINGS

- +
6 Tbs almond flour 6 Tbs unsweetened almond milk 3 Tbs xylitol sweetner 2 Tbs coconut flour 2 eggs 2 Tbs coconut oil 1 tsp baking powder 1 tsp vanilla extract 1/4 tsp sea salt 2 cup frozen sliced strawberries 2 cup frozen pitted cherries 2 cup vanilla yogurt
6
almond flour
6
unsweetened almond milk
3
xylitol sweetner
2
coconut flour
2
eggs
2
coconut oil
1
baking powder
1
vanilla extract
1/4
sea salt
2
frozen sliced strawberries
2
frozen pitted cherries
2
vanilla yogurt

Nutritional Info

Serving Size: 1

Amount Per Serving

Calories:

284

Carbs:

27g

Fat:

17g

Protein:

10g

QUICK TIP

Any fresh/frozen fruit of your choice will work. Try using a store-bought cake to save time.

Equipment Needed

Measuring cups and spoons, bowl, whisk, small cake pan, 4 glasses and a large spoon

Instructions

Preheat the oven to 350°. Place all of the ingredients except the frozen fruit and yogurt in a bowl and whisk thoroughly to combine.

Transfer the mixture to a greased 9" cake pan and bake in the oven for 25 minutes. Remove the cake from the oven and let cool. Crumble the cake by hand into small chunks and set aside.

Place the frozen strawberries in the bottom of the glass and add the crumbled cake.

Add the cherries and top of the cake and top with yogurt. Refrigerate for an hour before serving.