LOW CARB BLUEBERRY LEMON POUND CAKE
INGREDIENTS:
eggs
ricotta cheese
vanilla extract
almond flour
blueberries
lemon zest
sweetener
butter
cream cheese
lemon juice
baking powder
peaceloveandlowcarb.com
STEP 1:
Add the butter, sweetener and eggs to a mixing bowl
STEP 2:
Using a stand mixer, or electric hand mixer, cream together until light and fluffy
STEP 3:
Add the ricotta cheese, lemon zest, and vanilla extract. Mix until all ingredients are well combined.
STEP 4:
To a separate bowl, add the almond flour and baking powder and mix until well combined.
STEP 5:
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.
STEP 6:
Gently fold in the blueberries
STEP 7:
Pour the batter into a greased bundt pan.
STEP 8:
Bake for 50 minutes at 375°F, or until the center is cooked. Let cool in the pan for 15 minutes.
STEP 9:
While the cake is cooling, make the glaze.
STEP 10:
Once the cake has cooled and has been removed from the pan, drizzle the glaze over top of the cake before serving.
CLICK HERE for the full recipe