Ingredients

The following ingredients have 11 Servings
  • 6 eggs (or 4 eggs and 1/4 cup egg whites for lighter version)
  • 2 cups berries (1/2 cup saved for topping)
  • 1 tsp baking powder
  • 1/2 cup cocoa powder (for chocolate version)
  • 1 1/4 cup almond flour (meal)
  • 1 cup peanut flour (coconut flour or pea protein will work too)
  • 2/3 cup coconut sugar (can use raw or brown sugar if you’d like)
  • 1/2 tsp sea salt
  • 2 tbsp peanut butter or almond butter
  • 1/2 tsp vanilla extract
  • 2 tbsp potato starch or arrowroot starch
  • dash of cinnamon

Instruction

  • First, wash you raspberry and place in food processor or vitamix. Be sure to save 1/2 cup whole raspberries for topping. Pulse until smooth.
  • Preheat oven to 350F degrees Grease a 9 in round baking tin or 14 mini cakes/ muffins. Feel Free to use liners instead of grease.
  • Next, add your eggs, baking powder, sugar, baking soda, peanut butter, pb flour, almond meal, and cocoa to the raspberry in the processor. Run until you have a cohesive cake mixture.
  • Pour into the prepared muffin/cake cups or cake tin and place extra whole raspberries in center of each mini cake or muffin. Then bake for 45 minutes to 1 hour, or until a skewer comes clean from the center.
  • Let cool in the pan on a rack for 15 minutes.