Healthy Cake Batter Dip (Edible, Paleo, Vegan)
This edible healthy cake batter dip is so festive and delicious, plus it's easy to throw together for a quick and healthy dessert after dinner. Paleo and vegan, it's everything you love about funfetti cake batter but better!
Yield: servings
Ingredients
- 1 cup almond flour
- ½ cup tapioca starch
- ¼ cup pure maple syrup plus 1 extra tablespoon if needed
- 3 tablespoons melted ghee butter, or coconut oil (Use coconut oil if vegan and ghee if paleo)
- 1 tablespoon pure vanilla extract
- 1 tsp a couple big pinches of sea salt
- 3 tablespoons rainbow sprinkles
- 1 cup almond milk if desired, to thin
Instructions
- Stir together all ingredients except rainbow sprinkles. Fold in rainbow sprinkles. Let mixture sit for about 5 minutes before serving.
Notes
I do not use almond milk in my healthy cake batter dip, but you can if you prefer a thinner, more batter-like consistency!
Nutrition
Serving Size: 2g | Calories: 822cal | Protein: 13g | Fat: 52g | Saturated Fat: 17g | Cholesterol: 58mg | Sodium: 1330mg | Potassium: 91mg | Total Carbs: 81g | Fiber: 6g | Sugar: 41g | Net Carbs: 75g | Calcium: 311mg | Iron: 2mg