Easy Low Carb Lemon Blueberry Cake
Preheat your oven to 350°F
Line a 8.5 x 4.5 inch loaf pan with parchment paper and set aside.
In a bowl whisk together the almond flour, baking powder, and salt. Set aside.
In another bowl, whisk together low carb granulated sweetener, yogurt, eggs, softened butter, lemon zest, and vanilla extract.
Add the dry ingredients to the wet and mix until fully combined.
Carefully fold in the blueberries.
Pour the cake batter into the parchment lined pan and bake for 1 hour or until a toothpick inserted into the top of the cake comes out clean.
Remove the cake from the pan and cool on a wire rack. Wait until it's fully cooled before cutting into it.
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5g Net Carbs Per slice, not including carbohydrates from the low carb (erythiritol) sweetener.
I love the taste of the granulated monkfruit/erythritol blends from Lakanto and it's what I used to bake this low carb blueberry cake. I especially love the Golden Monkfruit 1:1 Sugar Substitute, it's the best tasting low carb sweetener I've tried and I highly recommend it for baking and anywhere you need to replace sugar in recipes. You can get a 20% discount with my link, just enter the code NOSHTASTIC at the checkout.
Adapted from Culinary Hill
found on www.noshtastic.com