KETO LEMON CAKE WITH BLUEBERRY COMPOTE
1/2 Cup of avocado oil
1/4 Cup of ricotta
2 Tbs heavy cream
1/4 cup water
A few small handfuls of Lily's white chocolate chips
2 TBSP softened butter,
1 ounce softened cream cheese
1/3 cup heavy whipping cream
1/4 cup confectioners swerve
1 tsp vanilla extract
2 TBSP lemon juice
1/8 cup monkfruit
a few pinches of xanthan gum
1 1/2 tsp of your favorite bourbon
2 bags of Keto candy girll
lemon cookie/cake mix, added 4 eggs, 1/2 cup avocado oil, 1/4 cup ricotta, 2 TBSP heavy cream, 1/4 cup water, and several kid size handfuls of Lily’s white chocolate chips. Mixed in a mixer and poured into a greased Bundt pan.
Baked on 350 for 31 minutes.
For the icing I whisked together 2 TBSP softened butter, 1 ounce softened cream cheese, 1/3 cup heavy whipping cream, 1/4 cup confectioners swerve, 1 tsp vanilla extract.
The blueberry compote is blueberries heated on the stove, 2 TBSP lemon juice, 1/8 cup monkfruit, a few pinches of xanthan gum until thickened let boil and then reduce and then add in 1 1/2 tsp of your favorite bourbon!
When the cake comes out of the oven let it completely cool on a rack before removing from the pan. I put the frosting around the bottom and the compote on the top with fresh lemon zest and a little extra swerve confectioners sugar on top!
Recipe and photo credit @fitwheel365