This “Beginner-Friendly” recipe delivers a “wow” result with a slight crisp on the outside and a tender, soft interior.
Ingredients (9×13 Doubled Version)
• The Flourless Base: 4 cups Almond Flour (replaces traditional flour to keep it grain-free and “reborn”).
• The “Sugar-Free” Sweetener: 1 ½ cups Monk Fruit or Erythritol (powdered works best for a “velvety” crumb).
• The Bind: 6 large Eggs and 1 cup melted Butter or Coconut Oil.
• The “Magic” Flavor: 2 tbsp Fresh Lemon Zest and 4 tbsp Lemon Juice (to get that perfect lemon compliment).
• The Berry Burst: 2 cups Frozen Blueberries (tossed in a little almond flour to prevent sinking).
• The Lift: 2 tsp Baking Powder and 1 tsp Vanilla Extract.
Preparation Steps
1. Whisk the Magic: In a large glass bowl, beat the eggs and monk fruit until the mixture is light and frothy.
2. Add the Liquids: Slowly stir in the melted butter, lemon juice, lemon zest, and vanilla.
3. Incorporate the Dry: Fold in the almond flour and baking powder until the batter is smooth and “velvety.”
4. The Berry Fold: Gently fold in your frozen berries, as shown in your beautiful 9×13 dish.
5. Bake: Pour into a greased 9×13 baking pan. Bake at 350°F (175°C) for approximately 50 minutes, until the top is a rustic golden brown and a toothpick comes out clean.
6. The Set: Let it cool slightly to achieve that “slight crisp on the outside” mentioned in your review.
Why This Fits Your “Healthy Treasure” Collection
• Naturally Flourless: Using almond flour provides a “steakhouse-quality” texture and healthy fats without the inflammatory wheat.
• Zero Refined Sugar: This recipe relies on natural sweeteners and the tartness of lemon to satisfy your sweet tooth without the sugar crash.
• Antioxidant Powerhouse: The high volume of blueberries turns this cake into a “reborn” nutrient boost for your day.