Servings: 12 slices
Prep Time: 15 min | Bake Time: 45–50 min
Ingredients
For the Cake:
2 cups almond flour
¼ cup coconut flour
2 tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated erythritol (or monk fruit sweetener)
4 large eggs, room temperature
1 tsp vanilla extract
½ cup unsweetened almond milk (or heavy cream for richness)
1 cup fresh or frozen blueberries (if frozen, don’t thaw)
1 tsp lemon zest (optional for brightness)
For the Optional Glaze:
¼ cup powdered erythritol
1–2 tbsp lemon juice or heavy cream
Instructions
1. Preheat & Prepare
Preheat oven to 350°F (175°C).
Grease a Bundt pan or 9-inch round pan with butter or nonstick spray.
2. Mix the Batter
In a bowl, whisk together almond flour, coconut flour, baking powder, and salt.
In another bowl, beat butter and sweetener until light and fluffy (about 2–3 minutes).
Add eggs, one at a time, then mix in vanilla extract.
Slowly mix in the dry ingredients alternately with almond milk until smooth.
Gently fold in blueberries and lemon zest.
3. Bake
Pour batter evenly into the prepared pan.
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
4. Optional Glaze
Mix powdered erythritol with lemon juice (or cream) until smooth.
Drizzle over the cooled cake.
Macros (Per Slice, Approx.)
Calories: 220
Fat: 19g
Protein: 7g
Net Carbs: 4g
enjoy