Blueberry Lemon Breakfast Cake
Ingredients
- 2/3 cup almond flour
- 2/3 cup coconut flour
- 2/3 cup oat flour
- 1/2 cup coconut oil (melted and cooled)
- 1/3 cup monk fruit sweetener (I used lakanto)
- 1 egg
- 2 egg whites
- 1 teaspoon vanilla extract
- 2 teaspoons lemon juice (plus zest)
- 1 cup almond milk (vanilla, unsweetened)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups blueberries (fresh, not frozen)
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