Diabetic Low Carb Breakfast Cake
vanilla protein powder
Preheat the oven to 350°F/ 180°C.
Place the first 4 dry ingredients into a food processor, blend for 10 seconds to combine.
Add the rest of the ingredients and blend until well combined.
Line a square baking tin (20cm/ 8″) with baking paper so it lines the bottom and sides of the pan; then pour the batter mixture into the pan.
Bake for 50-60 minutes (to check, stick a skewer in the cake – if it comes out clean it’s cooked); remove from oven, remove cake from the tin and cool on a wire rack before serving.
Store in an airtight container for up to a week.