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
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Keto Lemon Blueberry Cake
- 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!