The Keto RN Lemon Blueberry Pound Cake

The Keto RN Lemon Blueberry Pound Cake

Ingredients:

1/2 cup butter room temperature

4 ounces cream cheese, room temperature

2/3 cup granulated keto sweetener

1/4 cup sour cream

1/2 teaspoon of lemon extract

2 teaspoons lemon zest

3 eggs at room temperatures

2 teaspoons baking powder

2 cups almond flour

1/2 cup fresh blueberries

Instructions:

Set out eggs, butter, cream cheese and sour cream for about an hour to get to room temperature.

Preheat oven to 325°F.

Line and 8 x 4 loaf pan with parchment paper ( very important)

With an electric mixer, beat butter on high for about one minute. Add cream cheese, and beat another minute. Scrape down the edges of the bowl as needed.

Add keto sweetener and beat another two minutes until fluffy.

Now add sour cream, lemon, zest, and lemon extract.

Add eggs, one at a time, blending well after each egg.

Continue scraping edges of bowl.

Next, add salt, baking powder, and almond flour, mixing on low, so batter is not over-mixed. 

Turn off mixer and fold in blueberries gently.

Pour into a loaf pan and tap the pan on the counter to remove any bubbles.

Bake for 60 to 70 minutes.

Check after 30 minutes, and every 10 minutes until cake is done and toothpick comes out clean.

Tent aluminum foil over top, if cake is becoming too brown. 

Allow cake to cool for two hours before removing it from pan. 

Cut into 10 slices and serve with whipped cream, if desired 

Nut Info:

Cals: 280 Fat: 26g Total Carbs: 6g Protein: 6g