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Blueberry Lemon Pound Cake – gluten free, low carb, sugar free

peaceloveandlowcarb.com
  • 75 minutes
  • Serves 8

INGREDIENTS

1 stick

butter

1 cup

erythritol

4 larges

eggs

1 1/4 cups

ricotta cheese

1 tsp

vanilla extract

1 tbsp

lemon zest

2 1/2 cups

blanched almond flour

2 tsp

baking powder

1/3 cup

blueberries

2 tbsp

butter

1 tbsp

cream cheese

1 tbsp

erythritol

1 tbsp

heavy cream

2 tsp

lemon juice

1 serving

scale

1 serving

x

1 serving

x

1 serving

x