Grain-Free Pineapple Pound Cakes

Perfect Brunch Cakes

You guys – these are so delicious and the perfect little pound cakes for your Easter brunch or really anytime you want a sweet, healthy bite! My mom got me these cute little Easter dishes and I knew I had to make up the perfect new recipe for it. This grain-free pineapple pound cake is it. And if you’re not into the pineapple, be #basic and ditch it.

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Ingredients:
  • 1/2 cup coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp unrefined sea salt
  • 3 eggs
  • 1/2 cup coconut oil (melted and slightly cooled)
  • 1/4 cup full fat coconut milk
  • 2 tbsp real maple syrup or monk fruit syrup (to make it sugar free)
  • 2 tbsp monk fruit sweetener
  • 2 tsp vanilla extract
  • 2 egg whites
  • 4 pineapple rings (sized to fit your dishes)

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Directions:
  1. Pre-heat oven to 350 degrees
  2. Mix all dry ingredients together in a bowl
  3. In another bowl, combine all wet ingredients together until smooth.
  4. Add dry ingredients. Mix well.
  5. Add mixture to the four small ceramic baking dishes or one large one.
  6. Add a pineapple ring to the top of each dish.
  7. Bake at 350 for approximately 15 minutes. Check with a toothpick and continue baking until you can remove the pick without any wet mixture and edges are brown.

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Serves 4 // Calories per serving: 267
Fat 15g –  Carbs 14g – Protein 10g – Sugar12g

*Calculated with real maple syrup. Remove sugar grams if using all monk fruit.

 

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