Keto Lemon Blueberry Cake

Course: Dessert

Cuisine: Low Carb

Keyword: coconut flour recipes

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: slices

Calories: 189kcal

Author: Angela Coleby

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

Print Recipe

US Customary - Metric

Ingredients

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