Preheat the oven to 350F/175C. Line a square pan or loaf pan with parchment paper and set aside.
In a large mixing bowl, add your dry ingredients and mix well.
In a separate bowl, whisk your eggs well. Add your melted coconut oil, unsweetened applesauce and sticky sweetener of choice and mix very well.
Combine your wet ingredients with your dry ingredients and mix very well. Fold through your blueberries.
Pour your blueberry breakfast cake batter in the lined pan and bake for 35-40 minutes, or until a toothpick comes out clean from the center. Allow cooling in the pan for 10 minutes, before transferring to a wire rack to cool completely.
Once the cake is cooled, prepare your frosting before topping the cake and cutting into slices.
For the flourless vegan recipe
Combine all ingredients in a high-speed blender and blend until a smooth batter remains. Follow the instructions as above.
* I used a monk fruit sweetened maple syrup. Paleo friendly sweeteners include pure maple syrup and agave nectar.Healthy Keto Blueberry Breakfast Cake (Vegan, Paleo) should be kept refrigerated, for up to 5 days. It's freezer friendly and keeps for up to 2 months. To enjoy as breakfast meal prep, freeze individual slices in parchment paper and thaw overnight.