This gluten-free lemony ricotta pound cake made with almond flour and a sugar substitute is sure to delight with fresh blueberries in every bite. Top with fresh blueberries, a dusting of sweetener, or make your own glaze.
Ingredients
- 1 cup granulated erythritol sweetener , such as Swerve®
- 0.5 cups unsalted butter , room temperature
- 4 large eggs , divided
- 1.25 cups whole milk ricotta cheese
- 1 tablespoon lemon zest
- 1 teaspoon pure vanilla extract
- 2.5 cups blanched almond flour
- 2 teaspoons baking powder
- 0.33 cups fresh blueberries
Instructions
-
1
Preheat the oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) or a silicone Bundt® mold.
-
2
Combine sweetener, butter, and 1 egg in a large bowl. Beat with an electric mixer until light and fluffy. Add ricotta cheese, lemon zest, and vanilla extract; mix until well combined.
-
3
Whisk almond flour and baking powder together in a separate bowl until well combined.
-
4
Alternate adding almond flour mixture and remaining 3 eggs, one at a time, to the batter, mixing well after each addition. Gently fold in blueberries and pour batter into the prepared pan.
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5
Bake in the preheated oven until a toothpick inserted in the center comes out clean and the center is fully baked; about 50 minutes. Cool in the pan for 15 minutes before inverting the cake onto a wire rack to cool completely.
Nutrition Facts
Per serving
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