Preheat oven to 350. Spray a bundt pan on all sides and middle with olive oil spray or preferred spray. (Makes 5 mini loaves-bake 35 to 40 minutes)
Ingredients
1/2 cup Butter softened
2 cup Monk Fruit
4 large Eggs (at room temperature)
2 oz softened cream cheese
1 cup full fat sour cream
1 tbsp. vanilla extract
2.5 to 3 cups sifted low carb flour
1/4 tsp salt
For lemon: 2 tbsp. lemon emulsion and 1.5 cups fresh blueberries stirred in last
Instructions:
Beat butter and sugar together until fluffy. Add room temperature eggs one at a time beating each one individually until fluffy. Add remaining ingredients. Blend until well mixed.
Pour in a bundt pan and level batter out by drooping the pan on counter few times to even it out. Bake for 30 minutes. Lay foil over the pan and bake another 12 minutes or until a knife comes out clean. Let cool completely before removing from pan.
Icing: Combine 1/4 melted butter, 4 oz softened cream cheese, 1/2 tsp. vanilla extract, and 1/2 cup powdered sweetener. Blend all together until smooth. Add a few drops of milk to thin if needed.
Lemon PoppySeed: 3 tbsp poppyseeds, zest of one lemon, 1/2 tsp lemon extract,
Glaze:
- ⅓ cup powdered Swerve Sweetener or powdered erythritol
- Fresh lemon juice from 1 lemon