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®)
- ½ cup unsalted butter, room temperature
- 4 large eggs, divided
- 1 ¼ cups whole milk ricotta cheese
- 1 tablespoon lemon zest
- 1 teaspoon pure vanilla extract
- 2 ½ cups blanched almond flour
- 2 teaspoons baking powder
- 1/3 cup fresh blueberries
Directions
Step 1
Preheat the oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) or a silicone Bundt® mold.
Step 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.
Step 3
Whisk almond flour and baking powder together in a separate bowl until well combined.
Step 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.
Step 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)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 292 | |
% Daily Value * | |
Total Fat26g | 33% |
Saturated Fat9g | 43% |
Cholesterol95mg | 32% |
Sodium127mg | 6% |
Total Carbohydrate24g | 9% |
Dietary Fiber3g | 10% |
Total Sugars2g | |
Protein11g | |
Vitamin C1mg | 5% |
Calcium110mg | 8% |
Iron1mg | 3% |
Potassium56mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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