Description
A delicious and moist Lemon Blueberry Cake topped with a tangy Lemon Cream Cheese Frosting, perfect for a keto-friendly dessert.
Ingredients
Scale
- 2 cups almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated erythritol or other keto-friendly sweetener
- 4 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 cup fresh blueberries (or frozen, thawed and drained)
- 8 ounces cream cheese, softened
- 1/4 cup unsweetened heavy cream
- 1/4 cup powdered erythritol
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a large bowl, whisk together the almond flour, baking powder, baking soda, salt, and granulated erythritol.
- In another bowl, beat the eggs, then add the almond milk, melted coconut oil, lemon zest, and lemon juice. Mix until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the cake is cooling, prepare the frosting. In a mixing bowl, beat the softened cream cheese until smooth. Add the heavy cream, powdered erythritol, lemon juice, and lemon zest. Mix until creamy and well combined.
- Once the cake is completely cool, spread the lemon cream cheese frosting evenly over the top.
Notes
- For a delightful crunch, serve with pork rinds or cucumber slices on the side.
- You can also add a sprinkle of extra lemon zest on top of the frosting for an extra burst of flavor.
- For a variation, try adding a teaspoon of vanilla extract to the batter for a richer taste or substitute raspberries for the blueberries for a different berry flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Lemon Blueberry Cake, Keto Dessert, Low Carb Cake, Lemon Cream Cheese Frosting