How can I make this recipe dairy free?

With a few substitutions, you can easily make this a dairy free recipe. Substitute the butter with ghee, or butter flavored coconut oil . Substitute the ricotta with an almond milk ricotta - I like the brand Kite Hill. Substitute the cream cheese with an almond milk cream cheese. Substitute the heavy cream for almond milk or coconut milk

What if I don't have a bundt pan?

You can also make this recipe in a loaf pan, or even as individual cakes in a muffin tin.

Can I substitute coconut flour for the almond flour?

I have only tested this recipe with almond flour. Coconut flour is not a 1:1 substitution. Coconut flour is extremely absorbent, so when substituting coconut flour, it is necessary to add more liquid and more egg. A good rule of thumb is to substitute 1 cup of almond flour with ¼ of coconut flour and one additional egg for every ¼ cup of coconut flour. It may also be necessary to double the liquid called for in the recipe as well. If the mixture seems too dry, simply add more liquid, a little at a time until you reach your desired consistency. If your mixture is too wet, add additional coconut flour, mixing in 1 teaspoon at a time until you reach your desired consistency.

Blueberry Lemon Pound Cake - gluten free, low carb, sugar free

Description

This Blueberry Lemon Pound cake is the perfect summer keto dessert. It is fresh and light, and loved by even the pickiest of eaters.

Ingredients

Scale

for the cake:

1 stick butter
1 cup granular monkfruit (I use this brand) Code PEACE for 20% off
4 large eggs, divided
1 1/4 cups ricotta cheese
1 teaspoon pure vanilla extract
1 tablespoon lemon zest
2 1/2 cups blanched almond flour (I use this brand)
2 teaspoon baking powder
1/3 cup blueberries, more for garnish

for the glaze:

2 tablespoons butter
1 tablespoon cream cheese
1 tablespoon powdered monkfruit (I use this brand)
1 tablespoon heavy cream
2 teaspoons lemon juice

Instructions

Preheat the oven to 375°F.
In a large mixing bowl, using an electric mixer, cream together the butter, monkfruit and one egg until light and fluffy. Add the ricotta, vanilla extract and lemon zest to the bowl, and mix until all ingredients are well combined.
In a separate mixing bowl, combine the almond flour and baking powder and whisk well to combine.
Alternate adding a little almond flour, and one egg at a time to the batter. Once all ingredients are added, mix until all ingredients are well incorporated.
Gently fold in the blueberries.
Pour the batter into a greased bundt pan or silicone bundt mold.
Bake for 50 minutes or until the center is cooked. Cool in the pan for 15 minutes before removing the cake to fully cool.
While the cake is baking, make the glaze. Combine all ingredients in a small saucepan and heat gently until all ingredients are melted, stirring to combine. Let cool and thicken slightly.
Once the cake has cooled and has been removed from the pan, drizzle the glaze over top of the cake before serving.

Notes

If you do not have a bundt pan, this can also be made in a loaf pan, or even as individual cakes in muffin tins.
It is important to use blanched almond flour or superfine almond flour to get the right texture.

net carbs pers slice: 6.9g

Category: desserts
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 437
Fat: 39.3g
Carbohydrates: 10.3g
Fiber: 3.4g
Protein: 14.5g

Keywords: low carb pound cake, keto bundt cake, lemon blueberry pound cake, gluten free blueberry pound cake, sugar free pound cake, keto desserts, low carb desserts