Keto Lemon Blueberry Cake

This moist keto lemon blueberry cake is a slice of Spring! The sharp lemon flavour is balanced by the sweetness of the blueberries. Baked with coconut flour it's a great low carb and gluten free cake.

This cake is great by itself with no frosting but feel free to slather it with a cream cheese frosting. It's baked in a single cake tin but double up the mixture to make a sandwich cake.

How to make a keto lemon blueberry cake

As with many of my coconut flour cake recipes, I separate the eggs to whisk up the egg whites. Coconut flour can be dense at times and I've found that folding in firm egg whites helps give a light sponge. Since we are baking without gluten we need every help we can to get a lift in our cakes!

Can I replace the coconut flour with almond?

Almond flour can be used in place of coconut flour if you prefer to bake with it. The volume should be changed to 1 ½ cups almond flour and I would reduce the eggs to 4. Almond flour requires less liquid than coconut flour.

I would still separate the eggs to keep this lemon blueberry cake light and moist.

More low carb coconut flour cakes

Lemon & Lime Cake

Strawberry Lemon Cake

Coconut Flour Vanilla Cake

Coconut Cake

This post may contain affiliate links. Please read my disclosure policy for more information.

Keto Lemon Blueberry Cake

Angela Coleby

A moist lemon blueberry cake baked with coconut flour and perfect for Spring!

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 40 mins

Total Time 1 hr

Course Dessert

Cuisine Low Carb

Servings 8 slices

Calories 189 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ½ cup butter softened
• ½ cup monkfruit or other low carb sweetener
• 5 medium eggs separated
• ½ teaspoon vanilla extract
• ½ cup coconut flour
• 1 lemon juice and rind
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 tablespoons almond milk or coconut milk
• 1 cup blueberries

Instructions

 

• Preheat the oven to 180C/375F degrees.
• Grease and line an 8inch springform cake tin with parchment paper.
• In a medium bowl, mix the erythritol and butter together until soft and blended.
• Add the egg yolks and vanilla extract and stir thoroughly.
• Add the coconut flour, almond milk, salt, baking powder, lemon juice and rind and beat until combined.
• In another bowl, whisk the egg whites until stiff.
• Gently fold the egg whites into the cake mixture.
• Add the blueberries and gently stir, taking care not to overwork the cake mixture.
• Spoon the mixture into the baking tin and smooth evenly.
• Bake for 35-40 minutes until firm.
• Allow to cool, then slice, eat and enjoy!

Notes

Makes 8 slices at 6g net carbs each.

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition

Serving: 1sliceCalories: 189kcalCarbohydrates: 9gProtein: 5gFat: 15gTrans Fat: 1gFiber: 3g

Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

You Might Also Like

Keto Lemon Cream Cheese Coffee Cake

Lemon Cheesecake Mousse [with video]

Lemon Almond Cake

Lemon & Lime Ricotta Cake