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Description
A delicious sugar-free and low-carb bundt cake with fresh lemon and blueberries.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup erythritol (or preferred sugar substitute)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350°F (175°C). Grease a bundt pan.
- In a bowl, mix almond flour, coconut flour, erythritol, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, almond milk, coconut oil, vanilla, lemon zest, and lemon juice.
- Combine wet and dry ingredients until smooth.
- Gently fold in blueberries.
- Pour batter into the bundt pan and bake for 40-45 minutes.
- Let cool before serving.
Notes
- Store in an airtight container for up to 3 days.
- For extra flavor, drizzle with sugar-free glaze.
- Frozen blueberries can be used if fresh are unavailable.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 75mg