Blueberry Lemon Mini Bundt® Cake
Mini Bundt® Cake Maker
$24.99
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Ingredients
4 large eggs, cold
4 ounces cream cheese, at room temperature
¼ cup coconut flour
¼ cup erythritol
1½ teaspoons baking powder
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
½ teaspoon lemon extract
2 tablespoons butter, softened
5 tablespoons wild blueberries, frozen
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Instructions
Plug in the Mini Bundt® Maker and preheat for 10 minutes.
In blender, combine eggs, cream cheese, coconut flour, erythritol, baking powder, lemon zest, vanilla, and lemon extracts. Whirl to combine well. Let batter sit for 15 minutes.
Grease Mini Bundt® Maker and Removal Tool with a light coating of cooking oil. Fill the Mini Bundt Maker ¾ full (⅓ cup batter). Sprinkle 1 tablespoon of frozen blueberries onto top of batter prior to cooking.
Bake for 8-10 minutes. To check for doneness, insert a toothpick. If cake is done, toothpick should come out clean.
Lift cake out using the Removal Tool. Dust with confectioners’ sugar if desired.
Serve warm for delicious low-carb addition to any dessert menu!
