| Prep Time | 1 hour |
| Cook Time | 55-65 minutes |
| Servings |
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Ingredients
Dry Ingredients
- 2 cups almond flour fine
- 3/4 cups coconut flour
- 2/3 cup xylitp I use Health Garden
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp xanthan gum
- 1/2 tsp salt
- 1 cup blueberries fresh
- 1 tbsp coconut flour
Wet Ingredients
- 10 tbsp grass fed unsalted butter melted...I used Kerrygold
- 8 oz cream cheese 1 package
- 9 large pastured eggs
- 3/4 cup grass fed buttermilk
- 2 tbsp fresh lemon juice
- zest from one lemon
- 1 tbsp good vanilla extract
- 1 tsp lemon extract
- 1 tsp liquid stevia extract
Lemon Glaze
- 3 tbsp fresh lemon juice
- 1/2 cup xylitol
Ingredients
Dry Ingredients
Wet Ingredients
Lemon Glaze
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Instructions
- Preheat oven to 350 and position rack to the lower third of the oven.
- Grease a bundt pan with 2 tablespoons of very soft butter. Wet Ingredients: . Combine: Bake:
- Melt the butter and soften the cream cheese.
- Gather the ingredients.
- Measure all of the dry ingredients into a medium bowl and whisk together to combine and break up any lumps.
- Put the soft cream cheese in a large bowl of mixer and beat until smooth.
- Add 1 egg and beat until incorporated. Add 1 more and beat until incorporated. Add two at a time beating until incorporated.
- Add the buttermilk, extracts, stevia glycerite and beat.
- Add the melted butter and beat one more time, scraping down the bowl.
- Add half of the dry ingredients and mix to combine. Add the rest of the dry ingredients and combine.
- Place the blueberries in a small bowl with cococnut flour and coat. Add to batter gently stirring.
- The batter will be really thick so spoon it into the prepared pan. Lift the pan off of the counter a few inches and let it fall back onto the counter 2-3 times to knock out the large air bubbles. Smooth the top with a small offset spatula to make sure the batter is even - it will rise but not really spread.
- Bake for 45 minutes checking every 5 minutes thereafter until a toothpick inserted in the middle comes out clean. The bundt cake should feel springy when pressed with a finger and may even sound a little moist. Put a clean towel over the top and let it cool for 10 minutes and then turn out onto a cooling rack. Cool completely.
- for the glaze - Mix the lemon juice and sweetener. Drizzle the glaze over the top, encouraging it to drip down the sides.
Recipe Notes
Per serving:
240 calories - 21 grams of fat - 4 grams net carbs - 7 grams protein
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