Good morning friends! As I sit here writing this blog about this yummy lemon blueberry pound cake, I am enjoying it with my morning coffee! Did I say cake? I sure did and I am keto. This lemon blueberry pound cake is keto and you would not even know if I did not tell you.
I was really surprised at how this keto cake tasted just like a real lemon blueberry pound cake. This yummy cake is perfect for a breakfast coffee cake or even for a sweet summer dessert. Not only is it yummy, it is super simple to make.
Lemon Blueberry Pound Cake Recipe
Cake:
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- 1 cup butter softened
- 8oz cream cheese
- 1 cup Pyure
- 1/2 teaspoon Swerve Confections
- 2 teaspoons lemon extract
- 2 teaspoons vanilla extract
- 10 eggs
- 2 1/4 cups almond flour
- 2 teaspoons baking powder
- 1/2 cup coconut flour
- 2 cups blueberries
Icing:
- 1/2 cup Swerve Confections
- 2-3 tablespoons lemon juice
Directions:
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Cream together the butter, cream cheese, and sweetener.
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Blend in the eggs and then the extracts.
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In separate bowl, combine the almond flour, coconut flour, and baking powder.
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Slowly stir in the flour mix into the egg mixture.
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Coat blueberries in coconut flour if they are non frozen, if they are frozen pour directly into batter.
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Pour batter into a greased bundt pan
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Bake at 325°F for 1 hour 20 mins or until toothpick inserted near center comes out clean.
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Cool on rack.
Directions for Icing:
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For glaze, stir lemon juice into powdered sweetener to desired consistency. Drizzle over cooled cake.
Easy peasy my friends! Now you will have a yummy but, healthy cake within hours. I would love to know if you try this and share your thought with me on Instagram or Pinterest. You can see more recipes here on the blog. Thank you for stopping by the blog today and every day!
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