Lemon Blueberry Pound Cake
Ingredients:
CAKE:
1 cup butter softened
8 ounces cream cheese
1 cup low carb sugar substitute
½ teaspoon stevia concentrated powder or another ½ cup Swerve
2 teaspoons lemon extract
2 teaspoons vanilla extract
10 eggs
2 ¼ cups almond flour
2 teaspoons baking powder
½ cup coconut flour
2 cups blueberries
2 tablespoons coconut flour
GLAZE:
½ cup Swerve Confectioners Powdered Sweetener
2-3 tablespoons lemon juice
Directions:
Cream together the butter, cream cheese, and sweetener. Blend in the eggs and then the extracts.
In separate bowl, combine the almond flour, coconut flour, and baking powder.
Slowly stir in the flour mix into the egg mixture.
Coat blueberries in coconut flour, then stir into batter.
Pour batter into a greased tube or bunt pan (I used an ungreased silicone bunt pan).
Bake at 325°F for 1 hour 15 min to 1 hour 25 min or until toothpick inserted near center comes out clean. Cool on rack.
For glaze, stir lemon juice into powdered sweetener to desired consistency. Drizzle over cooled cake.
Servings: 16 servings, 1 piece per serving
Nutritional Information: Calories: 315, Fat: 27g, Carbohydrates:9 g, Fiber: 4g, Protein:9 g
