LOW CARB BLUEBERRY LEMON POUND CAKE
Add the butter, sweetener and eggs to a mixing bowl
Using a stand mixer, or electric hand mixer, cream together until light and fluffy
Add the ricotta cheese, lemon zest, and vanilla extract. Mix until all ingredients are well combined.
To a separate bowl, add the almond flour and baking powder and mix until well combined.
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.
Bake for 50 minutes at 375°F, or until the center is cooked. Let cool in the pan for 15 minutes.
While the cake is cooling, make the glaze.
Once the cake has cooled and has been removed from the pan, drizzle the glaze over top of the cake before serving.
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