Ingredients

The following ingredients have 16 Servings
  • 1 cup butter (softened)
  • 8 ounces cream cheese
  • 1 cup low carb sugar substitute (or Sukrin:1 (I used 3/4 cup))
  • 1/2 teaspoon stevia concentrated powder (or another 1/2 cup Swerve or Sukrin:1)
  • 2 teaspoons lemon extract
  • 2 teaspoons vanilla extract
  • 10 eggs
  • 2 1/4 cups almond flour
  • 2 teaspoons baking powder
  • 1/2 cup coconut flour
  • 2 cups blueberries
  • 2 tablespoons coconut flour
  • 1/2 cup Swerve Confectioners Powdered Sweetener (or Sukrin Melis)
  • 2-3 tablespoons lemon juice

Instruction

  • Cream together the butter, cream cheese, and sweetener.
  • Blend in the eggs and then the extracts.
  • In separate bowl, combine the almond flour, coconut flour, and baking powder.
  • Slowly stir in the flour mix into the egg mixture.
  • Coat blueberries in coconut flour, then stir into batter.
  • Pour batter into a greased tube or bundt pan (I used an ungreased silicone bundt pan).
  • Bake at 325°F for 1 hour 15 min to 1 hour 25 min or until toothpick inserted near center comes out clean.
  • Cool on rack.
  • For glaze, stir lemon juice into powdered sweetener to desired consistency. Drizzle over cooled cake.