Learn how to make a low carb lemon blueberry pound cake!
Have company coming or need something for a special brunch? This gluten free lemon blueberry pound cake recipe is sure to please all!
I needed to find a recipe to use up some frozen blueberries. We’ve been hoarding them in our freezer for almost two years. So, it’s time to use them up.
We pick a lot of blueberries over the summer because a friend invites us when his blueberry bushes are producing. It’s way too many berries to eat at once. Most of them end up getting frozen.
I used to make a blueberry syrup to use on pancakes, waffles, or mix into plain yogurt. However, I’ve been trying to cut back on natural fruit sugars.
Ingredients:
- 1 cup butter
- 8 ounces cream cheese
- 1 cup Swerve
- 1/2 teaspoon stevia concentrated powder
- 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 Swerve Confectioners
- 2-3 tablespoons lemon juice
How it's made:
- 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
- Bake at 325°F/162C 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.
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