Description
Delicious and easy-to-make Mini Almond Nectarine Snack Cakes, perfect for a quick snack or dessert.
Ingredients
Scale
- 2 cups almond flour
- 2 medium ripe nectarines, diced
- 3 large eggs
- 1/2 cup honey
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- Wash the nectarines, remove the pits, and dice them.
- In a large bowl, mix almond flour, baking powder, and salt.
- In another bowl, whisk eggs, honey, and vanilla until frothy.
- Combine wet and dry ingredients, then fold in the diced nectarines.
- Fill mini muffin cups about 3/4 full with the batter.
- Bake for 15-20 minutes until golden brown and a toothpick comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack.
Notes
- Store in an airtight container at room temperature for up to three days.
- Reheat in the microwave for 10-15 seconds if needed.
- Freeze for up to three months for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Mini Almond Nectarine Snack Cakes, dessert, gluten-free, easy recipe