Lemon pistachio pound cake with orange blossom water

This is an easy keto recipe in that I did use all purpose flour (carbs), but keto approved sweeteners. Whenever I do eat something carby that is going to effect blood sugar, I always try to counteract by taking a berberine supplement like Perfect Keto's Blood Sugar Support. 

Pound Cake

• 1 cup unsalted butter room temperature
• 1 cup monk fruit sweetener
• 1 T liquid stevia
• ¾ cup full fat sour cream room temperature
• 5 Large eggs
• 3/4 cup ground roasted pistachios
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 medium Lemon Squeezed (about 3 Tablespoons Juice)
• 1 tablespoon freshly grated lemon zest
• 1 teaspoon vanilla extract 
• 2 teaspoons orange blossom water (optional)

1. Pre-heat the oven to 350°F. Grease a 10 inch tube pan generously with cooking spray and set aside.

2. Cream together the butter and sweeteners at high speed in a stand mixture until it’s fluffy and starting to look white, about 5 minutes, add sour cream and mix for another minute.

3. Stir in the eggs, a little at a time, beating the mixture well between each addition. Sift in the flour, pistachio flour, and baking powder into the batter, and then add Lemon Zest & juice, vanilla, orange blossom water.

4. Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.

5. Pour batter into a greased cake pan. Tap pans on work surface to eliminate any large air bubbles.

6. Bake at 350 until a tester inserted into the center comes out clean, 55–60 minutes. Transfer to a wire rack. Let it cool before glazing.

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