How to make
Add the prunes, dates, banana and tahini into a blender and blend them until you get a smooth mixture. Pour it into a bowl.
Beat the eggs and add them.
Add the protein, baking powder, almond flour and instant coffee.
Stir and pour into a Teflon baking pan.
Bake the cake at 360°F (180 degrees) for 25 minutes.
Serve the tahini keto cake well cooled.
