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  • thewellnessforlife

Low Carb Blueberry Cinnamon Swirl Breakfast Cake


- 4 eggs

- 4 tbs coconut oil

- 1/2 C almond milk (or nut milk of choice)

- 1 tbs vanilla

- 1/4 cup monk fruit sweetener

- 1 cup almond flour

- 1/3 cup coconut flour

- 4 scoops vanilla 20/20 by @f_factor (or protein powder of choice)

- 3 tbs oat fiber (optional)

- 1 tsp baking powder

- 1/2 tbs cinnamon

- 3/4 Cup Blueberries (i recommend frozen so the blueberry do not burst while cooking)

- Cinnamon Swirl Filling: 1 tbs coconut oil, 1/4 cup monk fruit, and 1 tbs cinnamon


(1) Mix all ingredients together (except the ingredients for the cinnamon swirl filling), note the dough is pretty thick,

(2) Preheat oven to 375F and grease an 8x8 baking dish,

(3) Fill the pan halfway up with the batter, sprinkle the cinnamon swirl filling on top, and then cover the cinnamon swirl filling with the remaining batter (because it is a thick dough, spread the dough to cover the top) and some of the cinnamon swirl may be exposed which is okay,

(4) Bake for 30 minutes, then cover the top with tinfoil and bake for another 15 minutes

Store in the fridge for 5-7 days and ENJOY! 💕


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