Lemon Blueberry Cream Cheese Pound Cake
Servings: 10 slices
Calories: 220kcal
A rich and delicious low carb cake for summer.
Print Recipe
Ingredients
- ½ cup butter
- ½ cup erythritol
- 8 oz cream cheese
- 4 medium eggs
- 1 teaspoon vanilla extract
- ½ cup coconut flour
- 1 teaspoon baking powder
- ¼ cup lemon juice
- 1 cup blueberries
- ½ teaspoon salt
Instructions
- Preheat the oven to180C/350F degrees.
- Grease and line a 2lb loaf tin with parchment paper.
- Whisk the butter and low carb sweetener together.
- Add the cream cheese and whisk until smooth.
- Add the eggs and vanilla and continue to whisk.
- Pour in the lemon juice and continue to whisk.
- Next, add the dry ingredients, the coconut flour, baking powder and salt. Whisk until combined.
- Gently fold in the blueberries
- Spoon the mixture into the tin and bake for 60 minutes.
- Allow to cool in the baking tin.
Notes
Serves 10 slices at 4.7g net carbs per slice.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1slice | Calories: 220kcal | Carbohydrates: 7.3g | Protein: 4.8g | Fat: 19.6g | Fiber: 2.6g