Dash Mini Bundt DBCM100 Instruction Manual page 34

Blueberry Lemon Keto
Mini Bundt
Makes 6 cakes
Ingredients:
4 large eggs, cold
4 ounces cream cheese, at room
temperature
¼ cup coconut flour
¼ cup erythritol, preferably Swerve
1 ½ tsp baking powder
Directions:
1.
Plug in your Mini Bundt® Maker to preheat for 10 minutes.
2.
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 to thicken. Pour batter into measuring cup.
3.
Brush Mini Bundt® Maker lightly with butter. Pour in
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.
∙ 34 ∙
Cake
®
1 tsp grated lemon zest
1 tsp vanilla extract
½ tsp lemon extract
2 tbsp butter, softened
5 tbsp wild blueberries, frozen
cup batter. Sprinkle on 1
1
3