Ingredients
- 1/2 cup/125g/4.5g butter, at room temperature
- 1/2 cup/90g/3 oz Natvia
- 2 eggs
- 1 tsp vanilla extract
- 1 cup/90g/3 oz polenta
- 1 cup/90g/3 oz almond meal
- 1 tsp baking powder, gluten free
- 2 nectarines, sliced and stone removed
Directions
- Preheat oven to 180°C and grease a square cake pan.
- Paddle butter until light and fluffy. Add Natvia and mix until combined.
- Add eggs and vanilla extract and mix until combined.
- Add polenta, almond meal, and baking powder and mix until combined.
- Place into cake pan and place nectarines on top.
- Bake for 20-30 minutes until golden brown and a toothpick comes out clean.
Macros for 1 slice: Calories: 185 Fat: 13.4g Carb: 13.5g Fiber: 2.1g Sugar: 2.2g Protein: 4.4g
