Almond Blueberry Instant Bake
Serves: Serves 1
  • ½ banana
  • 1 egg white
  • ¼ cup buttermilk
  • 3-4 drops pure almond extract
  • 1 tsp [url href="" target="_blank"]pure vanilla extract[/url]
  • ¼ cup almond meal
  • 1 tbsp coconut flour
  • 1 tbsp ground chia seeds
  • ½ tsp cream of tartar
  • ¼ tsp baking soda
  • ½ tsp cinnamon
  • Zest of ½ lime
  • Handful fresh blueberries
  • Vanilla “custard” (Mix ½ scoop vanilla whey protein with 2 tbsp 0% fat plain greek yogurt)
  • About a dozen fresh blueberries
  • 1 tbsp sliced almonds, toasted
  • Few fresh coconut shavings
  • ½ tsp unpasteurized liquid honey
  1. In a bowl mash the banana until very creamy. Whisk in buttermilk, egg white, almond and vanilla extract.
  2. In a separate bowl, mix dry ingredients, except blueberries, until well combined. Add banana mixture and mix well with a spatula until well incorporated. Delicately fold in blueberries.
  3. Transfer to a microwave safe bowl, or dessert cup, cover with a paper towel and microwave about 2 minute and 30 seconds to 3 minutes, depending on desired level of doneness and microwave strength.
  4. While cake is cooking, mix plain yogurt together with whey protein powder to make vanilla custard. It might look like there is too much powder at first, but it will come together eventually. Same goes for the “lumpy” feeling. Just let the custard rest for about a minute and it will become nice and smooth.
  5. When cake is done, top with custard, blueberries, almonds, coconut shavings and liquid honey.
  6. Have a seat and enjoy immediately.
Grain Free, Gluten Free, No Sugar Added
Recipe by The Healthy Foodie at