∙ 34 ∙
4 large eggs, cold
4 ounces cream cheese, at room
temperature
¼ cup coconut our
¼ cup erythritol, preferably Swerve
1
½ tsp baking powder
1 tsp grated lemon zest
1 tsp vanilla extract
½ tsp lemon extract
2 tbsp butter, softened
5 tbsp wild blueberries, frozen
1. Plug in your Mini Bundt® Maker to preheat for 10 minutes.
2. In blender, combine eggs, cream cheese, coconut our, erythritol, baking powder,
lemon zest, vanilla and lemon extracts. Whirl to combine well. Let batter sit for 15
minutes to thicken. Pour batter into measuring cup.
3. Brush Mini Bundt® Maker lightly with butter. Pour in
1
/
3
cup batter. Sprinkle on 1
tablespoon frozen blueberries.
4. Bake for 8 to 9 minutes, until, until a toothpick comes out clean when inserted into
the cake. Serve warm, sprinkled with Swerve confectioners’ sugar just before serving.
Blueberry Lemon Keto
Mini Bundt
®
Cake
Ingredients:
Directions:
Makes 6 cakes
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