Blueberry & Lime 4th of July Cake
This makes a total of 4 servings of Blueberry & Lime 4th of July Cake. Each serving comes out to be 379 calories, 31.3g fats, 6.5g net carbs, and 15.3g protein.
Ingredients
- 5 large egg separated
- 1 cup almond flour
- 2 tablespoon coconut flour
- 1 teaspoon baking powder
- 2 tablespoon butter salted
- ¼ cup cream cheese softened
- ¼ cup erythritol
- ¼ teaspoon liquid stevia
- 2 teaspoon blueberry extract
- 2 teaspoon lime zest
- 2 tablespoon lime juice
- ¼ cup blueberries
Instructions
- Preheat oven to 325F. Separate the egg yolks and whites into two mixing bowls.
- In a separate bowl, mix together the almond flour, coconut flour, and baking powder.
- Using a hand mixer, beat the egg yolks until pale in color.
- Add in the erythritol, liquid stevia, blueberry extract, butter, and cream cheese. Beat until smooth.
- Add lime zest and two-thirds of the lime juice to the egg yolk mixture, and mix until well incorporated.
- Sift the dry ingredients into the wet ingredients and mix well.
- With clean and dry beaters, beat the egg whites with the remaining lime juice until stiff peaks form. Then, gently fold the whites into the batter.
- Pour the batter into loaf or cake pans and top with the blueberries. I used these awesome Threshold disposable cake pans from Target.
- Bake for 35–40 minutes or until a toothpick comes out clean. Let cool.
- Serve and enjoy!
Nutrition
Calories: 379kcalCarbohydrates: 6.5gProtein: 15.3gFat: 31.3g