Sugar-Free Lemon Blueberry Pound Cake

Serves 10
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Directions

  1. 1Preheat oven to 350°F and grease a 9x5-inch loaf pan with parchment.
  2. 2Whisk dry ingredients together in a bowl.
  3. 3In another bowl, combine eggs, butter, milk, lemon juice, zest, and vanilla.
  4. 4Mix wet and dry ingredients until smooth and gently fold in blueberries.
  5. 5Bake until golden and a toothpick comes out clean.
  6. 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.