Prep Time: 10 minutes

Cooking Time: 55 minutes

Yields: 1 loaf (20 servings)

I was experimenting in the kitchen the other day and stumbled across a recipe that I thought might be perfect as the base for some kind of pound cake. Well, I decided to test that theory and it turns out that my suspicious were right on. The result was some of the densest, richest pound cake that I've ever had. It's every bit as good as coffee shop pound cake, but with zero guilt thanks to some amazing macros. If you're on the keto diet and have a sweet tooth (or children) then you'll definitely want to give this lemon blueberry pound cake a try.

*Pro Tip: It tastes even better after it's been in the fridge for a bit!

**Super Pro Tip: This thing is calorie dense, so watch the thickness of your slices! That said, macros are on point.

Ingredients

2 1/2 cups Almond Flour

6 large eggs, separated

5 tbsp butter, melted

3 tsp baking powder

1 cup heavy cream, whipped

1/4 tsp cream of tartar

½ tsp pink Himalayan salt

1 cup blueberries

1 tsp liquid stevia (this will vary depending on your preference and the brand of sweeter you use)

Icing:

1 large lemon

2 fl oz cream cheese

1/4 tsp liquid stevia

Instructions

Step 1: Preheat oven to 375F.

Step 2: Separate the egg whites from the yolks. Add cream of tartar to the whites and whip using a hand mixer until stiff peaks are formed. Set aside.

Step 3: Pour heavy whipping cream into a bowl and mix until stiff peaks form. Set aside

Step 4: Combine the almond flour, baking powder and sea salt into a mixing bowl.

Step 5: Add the zest of the lemon to the dry ingredients

Step 6: Pour the melted butter, egg yolks, liquid stevia and the juice from half the lemon into the dry ingredients.

Step 7: Using a spatula, scoop one or two spatulas full of egg whites into the mixture at a time, stirring gently before adding each new batch of egg whites. Be careful not to over incorporate as air is key to this recipe. When the dough comes together it will be thick and slightly lumpy.

Step 8: Fold in the whipped cream until just combined. Do not over mix, as this will deflate the mixture.

Step 9: Add the blueberries and gently mix until evenly combined

Step 10: Pour dough into a buttered loaf pan. Bake for 50-55 minutes. Insert a toothpick into the mixture and if it comes out clean, the loaf is done. Cool completely before removing from the pan.

Step 11: While the loaf is still warm, heat up cream cheese in a microwave until soft and easily stirred.

Step 12: Add the juice for the other half of the lemon and add stevia until desired sweetness has been achieved.

Step 13: Using a butter knife or icing knife, spread the icing on the loaf while it is still warm and allow it to cool and harden before enjoying.