Step 1

Pre-heat oven to 320 degrees Fahrenheit.

Step 2

Break eggs separating whites from yolks.

Step 3

Using an electric mixer, beat the egg whites separately until they will stand in soft peaks. Set aside.

Step 4

In a medium bowl beat the yolks. Then add monk fruit, baking powder, vanilla extract, lemon juice whisk again to combine.

Step 5

Add egg whites to the bowl and gently stir to combine. Then add the lemon zest.

Step 6

Add both almond and coconut flour and stir again. Finally, fold in the blueberries and stir gently.

Step 7

Bake the cake for 35 minutes or until an inserted toothpick comes out clean.

Step 8

Let it cool completely before transferring.

Step 9

Mix ingredients together in a bowl.

Step 10

Drizzle over the top of the pound cake.