This cake is a perfect afternoon treat, plus it has some healthy benefits. Collagen helps to improve gut health, build muscle, and burn fat, and it’s also known to reduce signs of aging. I try to sneak it into recipes when I can because you won’t even taste it. You can buy collagen online.
Makes 16 servings
Preheat the oven to 350°F. Line the bottom of an 8- by 4-inch loaf pan with parchment paper. Spray the pan with cooking spray.
In a bowl, combine the almond flour, coconut flour, collagen, baking powder, and salt and stir to combine.
In a mixing bowl, beat the eggs and vanilla with an electric mixer on high until light and fluffy, about 1 minute. Add the almond milk, sour cream, melted butter, and lemon zest and beat until combined. Add the dry ingredients in thirds, beating on low between each addition, until smooth. With a spatula, gently fold in the blueberries.
Pour the batter into the prepared loaf pan and bake for 55 to 60 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. Let cool completely. Cut into slices and serve, or store in a covered container in the refrigerator for up to 4 days; reheat in the microwave for about 30 seconds or enjoy cold.
Nutritional Info (per serving)
Calories 127, fat 13.2 g, protein 5.7 g, carbs 7.2 g, fiber 2.6 g