Keto Lemon Blueberry Pound Cake

1. Pre-heat oven to 320 degrees Fahrenheit.
2. Break eggs separating whites from yolks.
3. Using an electric mixer, beat the egg whites separately until they will stand in soft peaks. Set aside.
4. In a medium bowl beat the yolks. Then add monk fruit, baking powder, vanilla extract, lemon juice, coconut oil and whisk again to combine.
5. Add egg whites to the bowl and gently stir to combine. Then add the lemon zest.
6. Add both almond and coconut flour and stir again. Finally, fold in the blueberries and stir gently.
7. Bake the cake for 35 minutes or until an inserted toothpick comes out clean.
8. Let it cool completely before transferring.

Sugar Free Glaze Instructions

1. Mix ingredients together in a bowl.
2. Drizzle over the top of the pound cake.