Lemon Blueberry Bundt Cake Low Carb
Ingredients:
1/2 cup of Butter
8 ounces of cream cheese
1 1/2 cup of Swerve or low carb sweetener
6 eggs
1/2 cup of fresh squeezed lemon juice
2 teaspoons of Vanilla extract
3 cups of Almond Flour
1/3 cup of coconut flour
1/2 tsp salt
2 teaspoons of Baking powder
2 cups of blueberries
1/2 cup of almond/coconut milk
Glaze
1/3 cup of powdered Swerve Sweetener
Fresh lemon juice from 1 lemon
Instructions:
Preheat oven to 325F and grease a bundt pan very well..
Cream together the butter, cream cheese, and sweetener.
blend in the eggs and then the vanilla extract and 1/2 cup of almond/coconut milk.
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In a separate bowl, combine the almond flour, coconut flour, baking powder and salt
Slowly stir in the flour mix into the egg mixture.
Batter will be a little on the thick side. If you feel to thick add a little more coconut/almond milk.
In well greased bundt cake pan add 1/2 of batter then sprinkle blueberries on top of batter spoon rest of batter on top of blueberries and put the remainder blueberries on top of batter gently pressing them in to mixture.
Bake for 45 to 50 minutes. Let cake cool for 30 minutes in pan then flip out onto wire rack to cool completely.
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For glaze, whisk together the powdered Swerve and lemon juice until smooth. If too think, add a bit more powdered swerve. If too thick, add a bit more liquid (water or lemon juice)
Drizzle glaze over the cooled cake.
Recipe Notes:
Serves 12. Each serving has approx 317 calories per slice and a total of 9 carb with 4 g of fiber, Total Net Carbs 5
