A guilt-free Mediterranean-inspired treat,
sweetened naturally with rich Medjool dates and packed with healthy fats and flavor.
Ingredients
4 Medjool dates, pitted and finely chopped (about 1/4 cup)
3/4 cup almond flour
1/4 cup coconut flour
1/2 cup chopped walnuts
3 large eggs
1/4 cup unsweetened almond milk
1/4 cup melted coconut oil or butter
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp cinnamon
Pinch of salt
Optional: 1–2 tbsp erythritol or monk fruit sweetener
Instructions
- Preheat your oven to 175°C (350°F). Grease a small cake or loaf pan, or line it with parchment paper.
- In a mixing bowl, whisk the eggs, almond milk, melted coconut oil, vanilla, and chopped dates.
- In a separate bowl, combine almond flour, coconut flour, baking powder, cinnamon, salt, and sweetener if using.
- Fold dry ingredients into the wet mixture. Stir in the chopped walnuts.
- Pour the batter into your prepared pan and smooth the top.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before slicing. Serve plain or with a dollop of whipped cream or keto-friendly yogurt.
Perfect for low-carb living with a Mediterranean twist.
