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Snickerdoodle Quinoa Flake Bake

by August 31, 2017

A snickerdoodle inspired breakfast cake that’s high in protein and fiber.

Eating Style:

Dairy-free, Gluten-free, Grain-free, Nut-free, Refined Sugar-free, Soy-free, Vegetarian

Prep Time:

Serves:

1

Ingredients

Dry
  • 1/4 cup quinoa flakes
  • 1 tablespoon + 2 teaspoon coconut flour
  • 1 tablespoon coconut sugar
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon Himalayan rock salt
Wet
  • 2 large eggs, at room temperature
  • 1 tablespoon non-dairy milk
  • 1 tablespoon extra virgin coconut oil
  • 1 teaspoon pure vanilla extract
Topping
  • 1 teaspoon coconut sugar
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Prepare a 16oz. microwave/oven safe dish by oiling with a dab of coconut oil. Set aside. Drop all ingredients except cinnamon sugar topping in a small bowl and mix until fully incorporated. Press mixture into prepare dish and even out with fork. Sprinkle cinnamon sugar over top.
  2. Microwave option: Place in the microwave and cook on level 6 power for 3-4 minutes. You’ll know when it’s done when it rises slightly, is harder to the touch, and pulls away from the sides of the dish. Don’t bake it too long, or you’ll have a Frisbee!
  3. Oven option: Place in a preheated oven at 350F and bake for 25-30 minutes, or until toothpick inserted comes out clean.
  4. Allow to rest for 1 minute before tipping over onto a plate and smothering with your favorite toppings.

Nutrition Information Per Serving

Calories:

504

Calories from Fat:

504

Total Fat:

26

Saturated Fat:

16.5 g

Cholesterol:

327 mg

Sodium:

747 mg

Carbs:

44.4 g

Dietary Fiber:

7.5 g

Net Carbs:

36.9 g

Sugars:

20.5 g

Protein:

17.4 g

HI! I’M LEANNE

Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

Read more about me...