Almond Blueberry Cake with Coconut Cream for PCOS - PCOS-Friendly Recipe
This Almond Blueberry Cake with Coconut Cream for PCOS is a PCOS-friendly recipe with 260 calories, 7g protein, and 12g carbs per serving. Ready in 45 minutes. High in fiber (5g), which supports insulin sensitivity.
Nutrition per Serving
Ingredients
- 1 1/2 cups almond flour (180g)
- 1/2 cup coconut flour (60g)
- 1/2 cup erythritol (100g)
- 1/4 tsp salt (1.5g)
- 1 tsp baking soda (5g)
- 1/4 cup unsweetened almond milk (60ml)
- 1/4 cup melted coconut oil (60ml)
- 3 large eggs
- 1 tsp vanilla extract (5ml)
- 1/2 cup fresh blueberries (75g) (optional)
- 1 can full-fat coconut milk (400ml), chilled overnight
- 2 tbsp powdered erythritol (24g)
- 1 tsp vanilla extract (5ml)
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch (20 cm) round cake pan or line it with parchment paper.
- In a large bowl, combine the almond flour, coconut flour, erythritol, salt, and baking soda. In another bowl, whisk together the almond milk, melted coconut oil, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until well combined. Gently fold in the fresh blueberries.
- Pour the batter into the prepared cake pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Open the chilled can of coconut milk and scoop out the solidified cream into a mixing bowl, leaving the liquid behind. Add the powdered erythritol and vanilla extract to the coconut cream. Using an electric mixer, beat the mixture until it becomes smooth and fluffy.
- Once the cake has cooled, spread the coconut cream evenly over the top of the cake. Garnish with a few extra blueberries if desired.
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Frequently Asked Questions
Yes, this Almond Blueberry Cake with Coconut Cream for PCOS recipe is designed to be PCOS-friendly. At 260 calories per serving with 7g of protein, it supports balanced blood sugar and hormonal health. It also provides 5g of fiber, which helps with insulin sensitivity.
This recipe takes about 45 minutes total. Prep time is 15 minutes and cook time is 30 minutes. It makes 8 servings, so you can meal prep for multiple days.
Per serving: 260 calories, 7g protein (11%), 12g carbs, 22g fat. Plus 5g fiber. PCOS meal plans typically aim for 30% protein, 35% fat, 35% carbs to support insulin sensitivity.
Yes, this recipe works well as a PCOS-friendly Dessert. At 260 calories, it fits within typical PCOS meal plan targets for Dessert. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 8 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
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