Cranberry Almond Breakfast Cake, in collaboration with Wellgrove

Because cake is always better when enjoyed first thing in the morning.

I’ve created this epic breakfast cake in collaboration with Wellgrove and their Keto Super Powder. Why Keto Super Powder? It’s simple! This powder is truly super due to its brain fueler, gut balancer, and healthy fat provider benefits.

Let’s break it down:

Your Body’s Fat Burning Ability – Brain fuel! Utilize healthy fat for energy. Wellgrove’s Keto Super Powder helps convert your fat into ketones at peak performance. This leads to your body staying in Ketosis faster and longer.

Prebiotic Powerhouse – This powder is an all in one natural powder that helps with heart health, providing healthy fats, and resets your gut. This is huge because the gut is a powerhouse within the body. It converts food into energy, delivers nutrients into the bloodstream and manages a healthy digestive system. When your gut is healthy, your whole body works better!

Keto Super Powder is a convenient way to get heart-healthy fats into your daily routine, add it to your coffee, smoothie, or even a Cranberry Almond Breakfast Cake. Click here to shop and find out more!

Now onto this epic breakfast cake – 

Cranberry Almond Breakfast Cake:

• 1/2 cup unsalted butter, at room temperature
• 1 cup granulated sugar plus 2 tablespoons
• 2 large eggs
• 1 cup low-fat plain Greek yogurt or full-fat (you can use fat free, but the cake will be slightly less moist)
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract
• 2 cups white whole wheat flour
• 3/4 cup all-purpose flour
• 2 scoops Wellgrove Keto Super Powder, ROBIN for 20% for a discount!
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 3/4 cup fresh cranberries

For the Glaze:

• 3/4 cup powdered sugar, may need more depending on your desired thickness of glaze
• 2 tablespoons plain greek yogurt
• 1/2 teaspoon pure almond extract

Instructions:

• Preheat the oven to 350 degrees F. Generously spray with non-stick spray and flour a 10-cup bundt pan. Set aside.
• In a large mixing bowl, mix the room temperature butter and sugar until light and fluffy. 
• Add the eggs one at a time, mixing fully between each. Then add the greek yogurt, vanilla extract, and almond extract.
• In a separate medium bowl, whisk together the whole wheat flour, all-purpose flour, Wellgrove Keto Super Powder, baking soda, baking powder, and sea salt. 
• Add to the butter/yogurt mixture and beat gently until evenly combined. Fold in the cranberries.
• Pour the batter into the prepared pan, smooth the top, then bake for 40-45 minutes, until a toothpick inserted in the center comes out clean. 
• Remove from the oven and let cool in the pan on a wire rack for 5 minutes. Turn out of the pan onto the rack and allow to cool a few more minutes.
• To make the glaze, whisk together the glaze ingredients until smooth. If you’d like a thicker glaze, add additional powdered sugar a tablespoon at a time until you reach the desired consistency. Drizzle the glaze over the cake, then slice and serve. Enjoy with a cup of coffee or tea!