Blueberry Bacon Cake with Coconut Cream Frosting

Yesterday was a rough day. I went to the gym to do “Angie”. Angie is a WOD which consists of doing 100 pullups, 100 push ups, 100 sit ups and 100 squats for time. I knew going into it that the pullups were going to be difficult since we only got pullup bars this month. I thought I was mentally prepared, but I wasn’t. During the warm up, I asked one of the the guys, Gus, to come yell at me while the rest of the group did a different WOD.

The first 50 pullups were no problem. As soon as I hit 55, my hands started tearing. If you have never had your hands tear on a workout, you are lucky. Mine tear all the time. There was blood soaking through the athletic tape that I put on. It took me over half an hour to do the 100 pullups. Gus did his job and yelled at me to keep going, even though my hands felt like they were on fire.

After I finished the pullups, the rest was easy. Afterward, I felt so nauseous that it took 5 hours to go away! If you want to see what my hands looked like, it was similiar to when I did G.I. Jane (100 burpee pullups).

I know you’re tired of hearing about my workout and what you really want is cake. Well, I will keep you in suspense no longer!

Three of the best words I can think of are:



and Cake.

I was tortured with a post by How Sweet It Is who made a non-Paleo version of a Blueberry Bacon Cake. Never to be outdone, I decided that I had to make it Paleo. And let me tell you, after two slices, I am having to practice Extremely good self-control not to eat the rest!!!

Blueberry Bacon Cake

Grain Free, Sugar Free, Dairy Free



4-5 slices nitrite/nitrate free bacon

4 eggs

¾ cup light coconut milk (Trader Joe’s brand is fabulous and only .99 cents!)

2 teaspoons vanilla extract (vanilla bean would be even better)

½ cup almond flour (blanched is best)

½ cup coconut flour

Pinch of sea salt

¼ teaspoon cinnamon

½ teaspoon baking powder

7 packets Truvia

1 cup fresh blueberries (you can use frozen like me, but thaw them first and pat dry)


(You can also melt down coconut butter. Or you can make your own!)

1 cup unsweetened finely shredded coconut

2 packets Truvia


Cook bacon on large skillet and pat dry with paper towels.

Preheat oven to 350. Grease 8×8 baking pan (I used a pie plate)

Mix wet ingredients (egg, vanilla, coconut milk). Stir.

Mix in dry ingredients (flours, salt, baking soda, Truvia). Stir.

Fold in gently blueberries and bacon.

Picture from How Sweet it is

Bake in oven for 30-35 minutes, until slightly firm to the touch.

Let cool for at least an hour.

While it’s cooling, it’s frosting time!

In a food processor, blend your coconut and truvia for about 10-15 minutes, until liquidy.

Pour onto cake and spread around with a spatula.

Garnish cake with blueberries or extra bacon!


This seriously is the best dessert I have made in a long time!! The texture is light and fluffy, very cakey. The blueberries give a natural sweetness while the bacon adds the perfect blend of salty. The coconut frosting brings it all together in perfect harmony!! I highly suggest having this for breakfast, (I know I will be!!). One last shot of my all too quickly disappearing cake….

Have you “transformed” any recipes??

 What’s your favorite kind of cake??

4 thoughts on “Blueberry Bacon Cake with Coconut Cream Frosting”

  1. I’m baking this right now! The batter was yummy! I’m too lazy to turn my coconut into coconut butter, so I melted a smidge of coconut butter, mixed in sweetener and my shredded unsweetened coconut, and am hoping that it will solidify a smidge when it’s cold. Tastes yummy anyhow!

    I know you don’t eat peanuts, but I’m dreaming of a peanut butter bacon cake made with peanut flour next 😀

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