Pear and Blueberry sugar-free cake

Ingredients

90g Almond meal

90g Coconut flour

80g Butter (room temperature)

3tsp Baking powder

20g Stevia granulated sweetener

200ml Natural yoghurt

4 Eggs

125g Blueberries

Grated rind of one lemon

Chopped pears from one can of pears in natural juice (plus a little of the juice.)

Method

Heat oven to 180C

Sift and mix together both coconut and almond flour and baking powder.

Mix together butter and stevia in mixer

Add eggs one at a time

Add flour mixture and mix until combined

If the mixture appears too dry, add a little milk or natural fruit juice (I used the natural juice from the tinned pears) until it resembles a normal sponge batter. (The coconut flour sucks up the liquid more than normal flour, so you will probably need to add this.)

Fold blueberries, tinned pears and grated lemon rind into the mixture.

Taste batter and make sure it is sweet enough for your taste. If not, add a LITTLE more stevia.

Put into a loaf pan lined with baking paper (or well greased and floured with almond or coconut flour) and bake at 180C for about 45 mins. Turn off oven and leave to cool in oven with the fan still going.

Serve on beautiful unique wheel-thrown dishes!