This one smells amazing and tastes just as good. I was disappointed that mine didn't come out perfect (part of one side stuck to the pan, so you can see the blemish), but it was perfect to taste test!
INGREDIENTS
Cake
1 cup butter, at room temperature
8 oz cream cheese, at room temperature
1 cup low carb sugar substitute
0.5 tsp Stevia concentrated powder or 0.5 cup additional sugar substitute (I left this out because I prefer for this to be less sweet)
10 eggs
2 tsp lemon extract
2 tsp vanilla extract
2.25 cup almond flour
0.5 cup coconut flour
2 tsp baking powder
2 cups blueberries
2 tbsp coconut flour
Glaze
0.5 cup Swerve confectioner powdered sweetener
3 tbsp lemon juice
DIRECTIONS
1. Preheat oven to 325 degrees.
2. Cream butter, cream cheese and sugar substitute.
3. Blend in the eggs, and then the extracts.
4. In separate bowl, combine the almond flour, coconut flour, and baking powder.
5. Slowly stir in the flour mix into the egg mixture.
6. Coat blueberries in the 2 tbsp coconut flour, then stir into batter.
7. Pour batter into a greased bundt pan.
8. Bake for 1 hr - 1.5 hr, checking that a toothpick inserted near center comes out clean.
9. Cool on rack.
10. For the glaze, stir lemon juice into powdered sweetener (if you want it thinner, add more lemon juice). Drizzle over cooked cake.
A serving is a slice (16 slices in this cake).
MACRO INFO
315 Calories, 27g Fat, 5g Net Carbs, 9g Protein
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