The best lemon blueberry pound cake recipe on the planet!
INGREDIENTS
- 2 1/2 cup almond flour
- 1/2 cup coconut flour
- 5 eggs
- Zest of 1 lemon
- 1/2 cup monk fruit sweetener
- 3 teaspoon baking powder
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 1/2 cup of coconut oil
- 1 1/2 cup fresh or frozen blueberries
Sugar Free Glaze Ingredients
- 1 3/4 cup monk fruit powdered sugar
- 1/4 cup lemon juice
INSTRUCTIONS
- Pre-heat oven to 320 degrees Fahrenheit.
- Break eggs separating whites from yolks.
- Using an electric mixer, beat the egg whites separately until they will stand in soft peaks. Set aside.
- In a medium bowl beat the yolks. Then add monk fruit, baking powder, vanilla extract, lemon juice, coconut oil and whisk again to combine.
- Add egg whites to the bowl and gently stir to combine. Then add the lemon zest.
- Add both almond and coconut flour and stir again. Finally, fold in the blueberries and stir gently.
- Bake the cake for 35 minutes or until an inserted toothpick comes out clean.
- Let it cool completely before transferring.
Sugar Free Glaze Instructions
-
Mix ingredients together in a bowl.
-
Drizzle over the top of the pound cake.
NUTRITION
Serving: 1serving | Calories: 140 | Carbohydrates: 6.2g | Protein: 3.6g | Fat: 7.9g | Fiber: 1.5g | Sugar: 2.3g
