Keto Lemon Cake With Blueberries (Low-Carb, Gluten-Free)

Name: Keto Lemon Cake With Blueberries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 large eggs (separated); 1/2 cup Swerve powdered sweetener (or powdered erythritol); 2 tsp lemon zest; 1 1/2 cups almond flour (sifted); 1/2 cup frozen blueberries; 1 tbsp almond flour (for coating the blueberries)

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Easy keto lemon cake – five ingredients, no leavening agent, ready in 40 minutes.

Almond flour, egg yolks beaten until pale and creamy, stiff egg whites folded in, lemon zest, and frozen blueberries.

Keto lemon cake with blueberries and lemon slices on top, dusted with powdered sweetener, one slice cut out, on a white surface

The result is light, moist, and has a real tart lemon flavor — not the kind of “lemon” that’s just yellow food coloring and extract.

Desserts are my weakness, and low-carb baking has given me a way to keep making them without going off track.

I love lemon coffee cakes, but adding blueberries takes this in a direction I like even more — the fruit balances the tart and keeps every slice interesting.

I have been experimenting with a keto pound cake using the same lemon flavor, but those have been coming out too dense or dry.

This cake solves both problems — the technique is what makes the difference.

Why the Technique Matters Here

There is no baking powder or baking soda in this recipe.

The egg whites are the leavening. That means how you handle them determines whether the cake is light or heavy.

Beat the egg yolks with the powdered sweetener for 3–5 minutes until the mixture is pale, thick, and fluffy.

This step matters — it builds the structure that holds the cake up.

Then beat the egg whites separately to stiff peaks.

Fold the egg whites into the yolk mixture in stages — start with about ¼ of the whites to loosen the batter, which will be very thick at first, then continue folding the rest in gradually. I personally prefer folding over using a mixer on low, though the mixer technically works if you are careful. Deflating the whites means a flat, dense cake.

I also sift the almond flour before adding it. It makes a difference in how much air the batter holds.

Close-up of a slice of keto lemon blueberry cake on a white plate with a fork, showing blueberries baked inside the almond flour crumb

The Blueberry Trick

I use frozen blueberries and roll them in a tablespoon of almond flour before folding them in. This keeps them from sinking straight to the bottom of the pan.

Fresh blueberries work too, but frozen bleed less and stay in place better.

Whole keto lemon cake with blueberries and lemon slices on top, dusted with powdered sweetener, overhead shot on white wood with a green leaf

Storage

This cake keeps well in the fridge for up to 3 days.

It tastes best straight out of the oven, but it is still good cold.

Dust with powdered sweetener and top with fresh blueberries before serving.

Recipe Tip

slightly soft when you press the top gently.

If it feels firm and dry, it has gone a minute or two too long.

An 8-inch pan with a removable bottom makes it much easier to release the cake cleanly. If you don’t have one, line the sides of a standard pan with parchment as well as the bottom.

Let the cake cool in the pan for 15 minutes before removing. It is fragile while warm.

FAQ

Can I use granulated sweetener instead of powdered?

Technically yes, but powdered is better here.
The reason I use Swerve confectioners is that it blends into the egg yolks and creates a creamy, fluffy mixture that helps lift the cake — there’s no baking powder in this recipe, so that aeration matters.
Granulated sweetener doesn’t incorporate as smoothly.
Regular granulated sugar works 1:1 if you’re not following a low-carb diet.

Can I make this cake without blueberries?

Yes — the base cake works well on its own or with other mix-ins. Raspberries are a good swap. Lemon zest and raspberries together work especially well. Keep the same flour-coating step for any fresh or frozen fruit you add.

Can I use fresh blueberries instead of frozen?

Yes. Fresh work fine — just coat them in the almond flour the same way. Frozen are my preference because they bleed less into the batter.

Can I make this in a different pan size?

An 8-inch round with a removable bottom is what I use.
A 9-inch round also works but the cake will be thinner — start checking around 22–25 minutes.
A loaf pan changes the shape but not the recipe; baking time will increase slightly, so watch it carefully.

5 from 1 vote