Macadamia Nut Cake
Servings: 2 Prep Time: 7 mins Cook Time: 10-15 mins
1 tbsp Lupin Flour
1 tbsp Coconut Flour
1 1/2 tbsp Oat Fiber
10g Macadamia Nut Flour
2 tbsp Sweetener
1 tbsp Brown Swerve
1/2 tsp Baking Powder
1/16 tsp Xanthan Gum
Pinch of Salt
2 tbsp Non-Dairy Milk
3 tbsp Butter, melted
1 Egg, beaten
1/2 tsp Vanilla Extract
8 Macadamia Nuts, roughly chopped
28g Lily’s White Chocolate Chips
Preheat oven at 350F.
Mix all the dry ingredients: lupin flour, coconut flour, oat fiber, macadamia nut flour, sweetener, brown swerve, baking powder, xanthan gum, and salt in a bowl.
Next, pour in the wet ingredients: non-dairy milk, melted butter, egg, and vanilla extract. Mix until you have a thick batter. Fold in half the chopped macadamia nuts and white chocolate chip.
Now divide the batter evenly into two small baking dishes. Top each one with the remaining macadamia nuts and white chocolate chips. Bake the cakes for 10 to 15 minutes at 350F. Allow to cool before eating.
Nutritional Facts for 1 serving of Macadamia Nut Cake: 365.5 Calories, 33.3g Fat, 4.9g Net Carbs, 6.1g Protein.
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