Blueberry Lemon Cake
4 eggs ⅓ cup Anthony's Organic Extra Virgin Coconut Oil, melted ½ cup Anthony’s Erythritol ⅓ cup lemon juice ½ cup Anthony’s Coconut Flour ½ teaspoon baking soda ¼ teaspoon salt ½ cup fresh blueberries
Preheat the oven to 350° F. Grease an 8”x8” glass baking dish with a bit of coconut oil. In a mixing bowl, whisk together the eggs, coconut oil, erythritol, and lemon juice. Add the coconut flour, baking soda, and salt; mix well. Fold in blueberries. Transfer to baking dish. Bake for 30-35 minutes.