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.
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
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
Tried this recipe?Leave a rating and comment, thank you