Low Carb Peanut Butter Blended Breakfast Cake
7.5g
Net Carbs
26.9g
Protein
36.0g
Fat
8.5g
Fiber
512
Calories
Ingredients:
- 1 tablespoon breakfast syrup, sugar free Smucker's
- 1/4 cup Almond Breeze almond milk, unsweetened FNDDS
- 1/2 tablespoon heavy whipping cream USDA
- 2 tablespoons Hemp Hearts hemp seeds, shelled Manitoba Harvest
- 1 tablespoon chia seeds FNDDS
- 1 lrg raw egg USDA
- 1 tablespoon creamy peanut butter, natural Smucker's
- 1 teaspoon psyllium husk fiber Now
- 1/4 teaspoon baking powder, double acting, no added aluminum Bob's Red Mill
- 1 pinch table salt USDA
- 1 sec spray canola oil cooking spray, non-aerosol ACH Store Brands
- 1/2 bar Atkins Peanut Butter Granola Bar
- 5 eas fresh blueberries USDA
Directions:
- Heat oven to 350°F.
- In a blender, combine almond milk, egg, sugar free syrup, peanut butter, heavy cream, hemp seeds, chia seeds, psyllium, baking powder, and salt. Blend on high until seeds are broken down and thoroughly combined.
- Spray an 8-ounce oven safe container with oil. Pour in the blended mixture, and stir in chopped [Atkins Peanut Butter Granola Bar](Atkins Peanut Butter Granola Bar Parfait with Yogurt and Strawberries Recipe). Sprinkle blueberries over the top and bake for 25-30 minutes, until a toothpick comes out clean. Serve while warm. One cake as described is one serving.
