Sugar-Free Lemon Blueberry Pound Cake
Serves 10
Directions
- 1Preheat oven to 350°F and grease a 9x5-inch loaf pan with parchment.
- 2Whisk dry ingredients together in a bowl.
- 3In another bowl, combine eggs, butter, milk, lemon juice, zest, and vanilla.
- 4Mix wet and dry ingredients until smooth and gently fold in blueberries.
- 5Bake until golden and a toothpick comes out clean.
- 6Cool completely before drizzling glaze if using.
Ingredients
- 2 cup almond flour
- 1/4 cup coconut flour
- 1 tbsp baking powder
- 1/3 cup allulose
- 4 whole egg
- 1/2 cup unsalted butter, melted
- 1/3 cup unsweetened almond milk
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 cup fresh blueberry
- 1/4 cup powdered monk fruit sweetener (optional)
- 1 tbsp lemon juice (optional)
Equipment
loaf panparchment papermixing bowlwhisk
Tips
- Toss blueberries in 1 tsp almond flour before folding to prevent sinking.
- Store in the fridge up to 5 days or freeze for 2 months.
