But seriously who doesn't like cake? And with all the carb bashing on this podcast you might think you have to give up your tasty treats. But what if we told you, you could have your health and eat cake too? Cake for breakfast you say? Now that's a diet we can all get behind.

Steven's Recipe:

Keto Shortbread
8 tbsp Butter (or 4/5 coconut oil and 1/5 almond milk)
1 tbsp Vanilla extract
1.5 cups Almond Flour
1/4 cup Coconut Flour
1 tsp pure monkfruit powder
1 tbsp baking powder
1/4 tsp Sea salt
8 egg whites (1 cup) (or sub 8 tbsp ground flax seed with 24tbsp water, mix first and let sit for a few minutes before adding the rest of the ingredients)
4-8 tblsp almond or coconut milk
Optional but recommended:
¼ tsp or more of freshly grated nutmeg (esp for cold spleen/stomachs)
½ tsp of Saigon cinnamon OR sprinkle on cake after baking (esp for those wanting a little more Yang)

Mix together and put in an oiled glass cake pan (8x8 works well) or something of similar size, bake at 325-350F for 25-35 min until slightly browned on top and toothpick comes out clean.

A fun chocolate variation of the shortbread!
Same recipe as above, but I recommend using the flax seed meal instead egg whites, and adding 1 whole bar of dark chocolate, we use 86% Ghiradelli, since it’s been shown to have some of the lowest lead and cadmium levels of all chocolates on the market. I melt the butter in the baking dish in the preheating oven, and when it’s mostly melted, I add the chocolate bar for a few more minutes until melted, than fold all the melted butter and chocolate into the batter, then back into the baking dish to back.  Bake until butter knife or toothpick comes out mostly clean, that way it stays a little fudgy in the middle.