LEMON BLUEBERRY COFFEE CAKE
½ cup Butter, softened 1 ½ cups Keto1.0 Pastry Flour
2/3 cup Sweetener 2 tsp Baking Powder
¼ cup Coconut Oil ¼ tsp Salt
4 Large Eggs 1 ¾ cup Zucchini, grated and strained really well
1 Tbsp Lemon Juice 1 cup Blueberries
1 Tbsp Lemon Zest
¼ cup Powdered Sweetener 1 Tbsp Lemon Juice
Preheat oven at 325’
Grate Zucchini and drain as much water out as possible.
Lightly butter pan of choice (I also use parchment paper on bottom of pan).
Cream butter, coconut oil with sweetener. Add eggs, lemon juice, lemon zest.
Stir in zucchini and blueberries. Stir in dry ingredients
Pour batter in pan (either 2 loaf pans or 9 x 9 pan)
Bake 60 to 70 minutes. Test if it’s done by inserting a toothpick to ensure it comes out clean
Cool slightly before drizzling with glaze