Lemon zest and fresh squeezed lemon juice give this spongy cake just the right amount of bite to complement its sweetness. One of the freshest flavors to enjoy while it’s still hot outside!
1/3 cup sugar-free sweetener (I use baking Truvia)
½ cup ricotta cheese
1 tsp vanilla
¾ cup almond flour
¼ cup coconut flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
2 tsp lemon zest
2 tsp lemon juice
1 ½ cups blueberries (frozen is fine!)
Preheat oven to 350’ F.
Mix the eggs, sweetener, ricotta, and vanilla until well combined. In a separate bowl, mix the almond flour, coconut flour, baking powder, baking soda, and salt. Slowly add the mix of dry ingredients into the wet ingredients, stirring to incorporate. Add the lemon zest and lemon juice. Fold in 1 cup of the blueberries.
Grease a 9×9 inch glass baking dish and pour the batter into it. Sprinkle the remaining ½ cup of blueberries over top, and bake 35 minutes.