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DRY INGREDIENTS

Almond flour = 150 g (1 1/4 cups)

Coconut flour = 40 g (5 3/4 tbsp)

Other flour options:

1.  Solely almond flour = 330 g (2 3/4 cups)

2.  Solely coconut flour = 83 g (0.7 cup)

Monk fruit = 50 g (6 1/3 tbsp) (This is a reduced amount to balance with the sweetness from the lemon glaze. If you are not making the lemon glaze then you need to increase the sweetener to about 80 to 100 g. You can also use any other keto friendly sweetener.)

Baking Powder = 12 g (3 tsp)

Salt = 1/2 tsp

Fresh blueberries = 150 / 3/4 cup (Mix with 7 g or 1 tbsp of coconut flour. This is to prevent all the blueberries from sinking to the bottom. Set aside)

WET INGREDIENTS

Whole eggs = 4 large (230 g)

Whipping cream = 240 ml (1 cup) (You can also use coconut cream, yogurt or sour cream)

Coconut oil = 80 ml (1/3 cup) (You can also use any other keto friendly oil including melted butter)

Vanilla extract = 1 tsp

LEMON GLAZE

Powdered Allulose = 100 g (7/8 cup) (You can also use any other keto friendly powdered sweetener)

Fresh lemon juice = 30 ml (2 tbsp)

DIRECTIONS

1.  For best results, weigh the ingredients with a digital scale

2.  Preheat the oven at 340F or 170C.

3.  In a bowl, mix all the dry ingredients (except the blueberries) until well combined.

4.  Add all the wet ingredients and whisk until well combined.

5.  Add the blueberries but reserve some for toppings. Mix to combine.

6.  In the video, I used a 9x5 inch silicone loaf pan. This silicone pan has 6 stabilizer bars which makes the pan sturdy and prevent bulging at the sides.  Also, it's not necessary to grease and line the pan with parchment paper and the cake can be released easily and perfectly. That's why I find it so good. But of course, you can also use any suitable pans.

7.  Top with the reserved blueberries and press down gently.

8.  Bake for 45 to 55 minutes or until a wooden skewer comes out clean.

9.  Once the cake has cooled completely, make the lemon glaze.

10.  In a bowl, add the powdered sweetener. Add the lemon juice gradually until you get a pourable consistency. You may not use all of the lemon juice. If too thick, just add more lemon juice. If too diluted, just add more powdered sweetener.

11. Pour the lemon glaze onto the cake, let it drizzle at the sides for a rustic look and spread the top evenly.

12.  The cake can be kept at room temperature for 1 to 2 days provided you have a cool and dry climate. Otherwise, it's best to refrigerate earlier for up to a week or freeze for 3 months.

[Total servings = 16]

NUTRITION INFO PER SERVING

Total carb = 3.1 g

Dietary fiber = 1.0 g

Net carb = 2.1 g

Calories = 174

Total fat = 15.5 g

Protein = 4.6 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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