“Need something for a special brunch? This gluten free lemon blueberry pound cake recipe is sure to please all!” Low Carb Lemon Blueberry Pound Cake – You must try this recipe.
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- 1 cup butter softened
- 8 ounces cream cheese
- 1 cup low carb sweetener or Sukrin:1 (I used 3/4 cup)
- 1/2 teaspoon stevia concentrated powder or another 1/2 cup Swerve or Sukrin:1
- 10 eggs
- 2 teaspoons lemon extract
- 2 teaspoons vanilla extract
- 2 1/4 cups almond flour
- 1/2 cup coconut flour
- 2 teaspoons baking powder
- 2 cups blueberries
- 2 tablespoons coconut flour
- 1/2 cup powdered low carb sweetener or Sukrin Melis
- 2-3 tablespoons lemon juice
- 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 bundt pan (I used an ungreased silicone 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.
Per Serving: 315 calories; 27 g fat; 8.5 g carbohydrates; 9 g protein.
Recipe by: Kiro, Photo Credit: Catherine C. (flickr)
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