Low Carb Lemon Blueberry Cake (Keto, Sugar Free, Gluten Free)
Sugarless Crystals here, and this low carb lemon blueberry cake is a great option for a sugar free cake. Lemons with the sweet taste of blueberries scream springtime desserts like nothing else. A bonus of being sugar free, and keto friendly you can eat this completely guilt free. Indulge in a blueberry flavored sugar icing to top. This low carb lemon blueberry cake is truly to die for.
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Servings: 8 slices
Ingredients
lemon cake
- 1/2 cup Unsalted Butter also known as 8 tablespoons
- 1/4 cup granulated sweetener I used this
- 1/4 cup Lemon juice
- 1 teaspoon Lemon extract I used this
- 3 large eggs
- 1 1/4 cup almond flour I used this
- 2 tablespoons Coconut flour I used this
- 1/8 teaspoon Baking soda
- 1/8 teaspoon Baking Powder
- 1/2 lemon lemon zest zest the skin, don't use actual lemon
blueberry swirl
- 1 tablespoon Blueberry all fruit unsweetened
- 1 tablespoon granulated sweetener I used this
blueberry sugar icing
- 1 tablespoon Heavy cream
- 1/8 teaspoon blueberry extract I used this
- 1+1/2 tablespoon+teaspoon Powdered sweetener You can use this
Instructions
lemon cake
- Melt butter in a sauce pan and pour in your granualted sweetener. Mix until combined
- Add in your lemon juice and lemon extract. If it's still hot move on to fixing your dry ingredients before you add your eggs. You want it to cool a bit and not be hot
- Add eggs if cool, if not go to next step then come back
- combine dry ingredients. Almond flour, coconut flour, baking powder, and baking soda.
- Zest half a lemon in dry ingredients, then mix the powders and zest up with a spoon or whisk
- combine dry and wet, then pour into a 9 inch round cake pan
blueberry swirl
- in a small pot put in 1 tablespoon of blueberry all fruit and granulated sweetener
- Don't allow to get too hot just enough to melt all fruit down in order to combine with sweetener
- distribute the blueberry swirl throughout your lemon cake evenly. Then give a nice swirl throughout the cake.
- Place in oven at 300 degrees F for 20-35 minutes checking for doneness with a toothpick at the 20 minute mark through the middle
blueberry sugar icing
- You can use swerve or powder your granulated sweetener using a coffee grinder. If grinding your own use exact measurements before grinding not after.
- combine powdered sweetener, heavy cream, and blueberry extract
- pour it across the cake if you'd like or use it on each individual piece. However you choose it's a great addition to the taste of the cake. Highly recommended
Notes
Macros:
per slice
Fat 21g
Net carbs 3g
Protein 4g
Net carbs 3g
Protein 4g
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