Name: Yellow Squash Snack Cake
Ingredients: 4 eggs; 2 cups blanched almond flour; 1 cup THM Baking Blend or for grain-free use MamaShire Baking Blend; 2 cups yellow squash, peeled and shredded; 3/4 cup THM Super Sweet Blend or homemade sweetener*; 1 1/2 teaspoon aluminum-free baking powder; 1/2 teaspoon Himalayan salt

Description

Yellow squash makes this snack cake moist and delicious! Gluten-free, Grain-free option, Dairy-free, Sugar-free, Low-Carb, THM-S.

Ingredients

Scale

4 eggs
2 cups blanched almond flour
1 cup THM Baking Blend or for grain-free use MamaShire Baking Blend
2 cups yellow squash, peeled and shredded
3/4 cup THM Super Sweet Blend or homemade sweetener*
1 1/2 teaspoon aluminum-free baking powder
1/2 teaspoon Himalayan salt

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Instructions

Preheat oven to 350°. Grease a 9″ or 8″ square baking pan with coconut oil spray.
Use a mixer to whisk eggs in a large bowl. Add in almond flour, baking blend, sweetener, baking powder, and salt. Mix thoroughly.
Add in squash and mix for 2 minutes until the squash is incorporated throughout the batter.
Bake for 45 minutes. Test center with a cake tester or toothpick for doneness.
Can be served alone, with berry sauce, or with icing of choice.

Notes

*Homemade Sweetener – 1 cup Non-GMO Erythritol + 1 teaspoon Now Better Stevia