LEMON BLUEBERRY POUND CAKE RECIPE – GLUTEN FREE

By deiv3 on September 14, 2024

Embarking on the transformative journey of the ketogenic diet as a beginner involves not just a change in eating habits but a paradigm shift in how we approach food. The first week of this low-carb adventure introduces a myriad of flavors and textures carefully curated to align with the principles of the keto lifestyle. Mornings kick off with robust breakfasts, such as delectable scrambled eggs adorned with spinach and feta, setting the stage for sustained energy levels and mental clarity throughout the day.

Lunches take a turn toward creativity with dishes like zucchini noodles dressed in a velvety Alfredo sauce, offering a delightful alternative to traditional carb-heavy pasta. Dinners follow suit with protein-rich indulgences, from the succulence of baked salmon to the bold flavors of grilled steak paired harmoniously with an array of low-carb vegetables like broccoli, cauliflower, and asparagus. This initial week serves as a foundation for future weeks, encouraging a diverse and exciting keto menu.

A noteworthy addition to this journey is the Gluten-Free Lemon Blueberry Pound Cake, a tantalizing dessert that defies expectations of what low-carb and gluten-free treats can be. The cake's impeccable texture, achieved through a careful blend of almond flour, coconut flour, and baking powder, is complemented by the burst of freshness from blueberries, creating a symphony of flavors that dance on the taste buds.

Crafting this culinary masterpiece involves a step-by-step process: creaming together butter, cream cheese, and a low-carb sugar substitute; blending in eggs and extracts for aromatic richness; folding in a blend of almond and coconut flour to create a batter that is the canvas for the vibrant blueberries. The final touch comes with a lemony glaze, a harmonious marriage of Swerve Confectioners Powdered Sweetener and zesty lemon juice, drizzled over the cooled cake, elevating its appeal to new heights.

As you navigate this keto odyssey, remember to stay hydrated with water and herbal teas, monitor carb intake to stay within the coveted state of ketosis, and savor the journey by experimenting with different low-carb vegetables and protein sources. The Gluten-Free Lemon Blueberry Pound Cake is not just a dessert; it's a celebration of the delicious possibilities that the keto lifestyle unfolds. So, relish each bite, revel in the joy of discovering new culinary horizons, and embrace the empowering shift towards a healthier, more vibrant you.

LEMON BLUEBERRY POUND CAKE RECIPE – GLUTEN FREE

A Delicious Gluten-Free Lemon Blueberry Pound Cake Recipe

My low carb lemon blueberry pound cake recipe came out perfect after the first try! I'm definitely going to be making this one again. It's perfect for a holiday brunch or gathering with family and friends.

Not only is this a gorgeous looking bundt cake, but it's also got a great texture and isn't dry. The flavor is terrific too!

I bet no one will be able to tell it's a low carb and gluten-free treat.

I thought about bringing in half of this cake to share with my coworkers. But, it was so yummy, I wanted it all for myself. I'll make another one to share later this year when I get together with family and friends. There are still tons of blueberries in my freezer. I just need to stock up on more almond flour.

COURSE: DESSERT

CUISINE: AMERICAN

PREP TIME: 5MINUTES MINUTES

COOK TIME: 1HOUR HOUR 25MINUTES MINUTES

TOTAL TIME: 1HOUR HOUR 30MINUTES MINUTES

SERVINGS: 16 PEOPLE

CALORIES: 315

INGREDIENTS

CAKE:

▢1 cup butter softened
▢8 ounces cream cheese
▢1 cup low carb sugar substitute or Sukrin:1 (I used ¾ cup)
▢½ teaspoon stevia concentrated powder or another ½ cup Swerve or Sukrin:1
▢2 teaspoons lemon extract
▢2 teaspoons vanilla extract
▢10 eggs
▢2 ¼ cups almond flour
▢2 teaspoons baking powder
▢½ cup coconut flour
▢2 cups blueberries
▢2 tablespoons coconut flour

GLAZE:

▢½ cup Swerve Confectioners Powdered Sweetener or Sukrin Melis
▢2-3 tablespoons lemon juice

INSTRUCTIONS

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.