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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 361.8
  • Total Fat: 31.5 g
  • Cholesterol: 205.5 mg
  • Sodium: 90.7 mg
  • Total Carbs: 9.4 g
  • Dietary Fiber: 4.5 g
  • Protein: 15.5 g

View full nutritional breakdown of Almond flour breakfast cup calories by ingredient
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Almond flour breakfast cup

Submitted by: CLIMBERS_ROCK

Introduction

This is a deliscious, fast breakfast recipe without surgar, but you wouldn't know it. This is a deliscious, fast breakfast recipe without surgar, but you wouldn't know it.
Number of Servings: 1

Ingredients

    NOTE: Nutritioual information does NOT include the bluberries because I change up my recipe and just add the fruit separately in my tracker.

    1/3 cup almond flour
    1 egg
    1 T heavy cream
    1 T water
    1/4 cup bluberries (fresh or frozen)
    Stevia to taste (I use two droppers of Stevei glycerite)

    May substitue 1 T of water or milk substitute for heavy cream.

    May substitute mixed berries or other berries, other fruit, nuts, unsweetened coconut, or peanut or other nut butters, small cubes of cream cheese, sugar-free maple or other syrup, sugar-free jams or preserves, chopped nuts, or other additive in place of blueberries.

Directions

Put in a microwave safe bowl almond flour, egg, heavy cream, water, and Stevia in a bowl and mix well.

Microwave for 30 seconds, add fruit and stir. Microwave for 1 minute. Frozen fruit may take longer. It should be the consistency of sponge cake. Makes 1 serving.

For traveling I make them up in advance using a microwaveable muffin pan and carry them in zip lock bags.

Enjoy!

Serving Size: makes 1 muffin size serving

Number of Servings: 1

Recipe submitted by SparkPeople user CLIMBERS_ROCK.






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Member Ratings For This Recipe

  • Easy dish - 1/5/14

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  • I was looking for an easy breakfast cereal recipe to make with almond flour. Found this, which as even better! Hit the spot! Will be a "go to" recipe for sure! - 9/24/13

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  • Very, very good. But I guess the bowl you used was shallow and flat. I used a container deeper. Also, the recipe actually made 2 biscuits, what I am I doing wrong. When you used your muffin pan how much more batter and how lo g to microwave? - 9/14/13

    Reply from CLIMBERS_ROCK (9/19/13)
    I use a cereal bowl so it doen't overflow on me and eat it for one meal. You could use the large silicon muffin cups and make two. I microwave on high. My sister gave me the recipe and I play with it. Somtimes I use water or skim milk instead of cream to save calories and fat.


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  • I made this without mixing anything in. I added just a small amount of vanilla for flavoring. It had nice texture, though, and I'll be making it again with other flavorings. - 6/27/13

    Reply from CLIMBERS_ROCK (6/28/13)
    Thank you for your comment and rating, I hope you enjoy the other flavors you try. I put a lot of different flavors in mine. I'll try your idea of vanilla only. I have Mexican vanilla which is the richest.


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