Keto Lemon Cake With Blueberries {Low-Carb, Gluten-Free}

Keto Lemon Cake With Blueberries {Low-Carb, Gluten-Free} – quick and easy to make sugar-free cake, bursting with lemon flavor. Made with just 5 ingredients and ready in 40 minutes. The perfect low-carb dessert to serve with a cup of coffee or tea.

 Keto Lemon Cake With Blueberries {Low-Carb, Gluten-Free} on a plate

This Keto Lemon Cake in extremely light, soft and delicious. Made with eggs, almond flour, Swerve sweetened (or powdered erythritol), lemon zest and blueberries.

I’ve told you many times and desserts are my weakness! Luckily this low-carb lifestyle allows me to experiment with sugar-free and gluten-free dessert recipes, that turn out amazing most of the time!

Delicious desserts don’t have to be complicated and so is this keto lemon cake. I love lemon coffee cakes, but adding blueberries takes this dessert to a whole new level! It is so gentle, but tart and still sweet.

This low-carb lemon cake with blueberries will make a great Mother’s Day brunch dessert. You can make it in advance and store in the fridge for up to 3 days, but of course it tastes best straight out of the oven.

A slice of Keto Lemon Cake With Blueberries {Low-Carb, Gluten-Free}

What ingredients do I need to make Keto Lemon Cake?

  • eggs
  • Swerve confectioners
  • lemon zest
  • almond flour
  • frozen blueberries

I’ve been working on a keto pound cake recipe, that is flavored with lemon zest, but I still have to perfect it, since the cakes have been coming out too dense or dry. This gluten-free keto lemon cake with blueberries is everything I need and it it light and moist!

Keto Lemon Cake With Blueberries {Low-Carb, Gluten-Free}

This cake is made with almond flour and I have not attempted to make it with any other nut flour.

I used Swerve sweetener. If you do not follow low-carb, sugar-free, keto diet, you may want to use regular granulated sugar 1:1. It works!

How to make Keto Lemon Cake?

  1. Preheat oven to 350F. Line the bottom of a 8-inch pan with removable bottom (I use this one) with parchment paper. Spray with cooking spray over the parchment and the sides of the pan. Set aside.

  2. In a large bowl combine the egg yolks and powdered sweetener, beat on medium-high speed for 3-5 minutes, until pale, thick ad fluffy. Add the lemon zest and almond flour. Mix until just combined.

  3. In a separate bowl beat egg whites on medium-high speed for 2-3 minutes until stiff peaks.

  4. Fold 1/4 of the egg whites into the almond egg yolk mixture, it will be thick. Continue adding a little bit of the egg whites to the almond egg yolk mixture, folding after each addition. Alternatively (not recommended, but could work), incorporate the egg whites into the mixture using a mixer on the lowest setting and stop beating until just combined.

  5. Pour the batter into the pan, smooth the top. Bake for 30 minutes, until toothpick inserted comes out clean. Let the cake cool inside the pan for 15 minutes, then remove. Dust with powdered sweetener, top with blueberries, cut and serve.

Can you use regular, non powdered keto sweetener like erythritol in this lemon cake?

Yes, erythritol works great. The reason I decided to use Swerve, because I love the way it mixes with egg yolks and produces a creamy mixture, that helps lift up the cake, since I’m not using any leavening agent in this recipe.

When baking with gluten-free flours, like in this keto lemon cake recipe, I like to beat the egg yolks with the sweetener until very creamy, but also sift the almond flour. This brings air to the batter. The egg whites are beaten separately to stiff peaks.

Then you need to fold them into the egg yolk almond flour mixture, which is very thick. I suggest that you first mix 1/4 of the egg whites into the almond egg yolk mixture, to make it less thick and stiff and then fold the remaining egg whites.

Can you just use a mixer on low speed to mix the egg whites with the almond egg yolk mixture?

The short answer is yes, but do it very carefully, if you decide to, do it on slow speed, so you don’t deflate the egg whites too much, because we need them to act as a leavening agent in this gluten-free almond cake.

I personally prefer folding.

What kind of blueberries to use in this Keto Lemon Cake With Blueberries {Low-Carb, Gluten-Free} recipe?

I personally prefer using frozen blueberries when baking. They work perfect, produce less bleeding and mix well in batters. I rolled the blueberries for this lemon cake into some almond flour, so they don’t sink right on the bottom of the pan.

Fresh blueberries could be used, if you don’t have any frozen.

Dust it with powdered sugar, top with fresh blueberries and enjoy!

I just finished another slice. The lemon flavor in combination with moist blueberries and nutty cake is outstanding!

Servings: 12

Keto Lemon Cake With Blueberries {Low-Carb, Gluten-Free}

Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Keto Lemon Cake With Blueberries {Low-Carb, Gluten-Free} - quick and easy to make sugar-free cake, bursting with lemon flavor. Made with just 5 ingredients and ready in 40 minutes. The perfect low-carb dessert to serve with a cup of coffee or tea.
Keto Lemon Cake With Blueberries {Low-Carb, Gluten-Free}
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Ingredients

  • 4 eggs — large, separated
  • 1/2 cup Swerve powdered sweetener
  • 2 tsp lemon zest
  • 1 1/2 cups almond flour — sifted
  • 1/2 cup frozen blueberries
  • 1 tbsp almond flour — to roll the frozen blueberries into

Instructions

  1. Preheat oven to 350F. Line the bottom of a 8-inch pan with removable bottom (I use this one) with parchment paper. Spray with cooking spray over the parchment and the sides of the pan. Set aside.

  2. In a large bowl combine the egg yolks and powdered sweetener, beat on medium-high speed for 3-5 minutes, until pale, thick ad fluffy. Add the lemon zest and almond flour. Mix until just combined.

  3. In a separate bowl beat egg whites on medium-high speed for 2-3 minutes until stiff peaks.

  4. Fold 1/4 of the egg whites into the almond egg yolk mixture, it will be thick. Continue adding a little bit of the egg whites to the almond egg yolk mixture, folding after each addition. Alternatively (not recommended, but could work), incorporate the egg whites into the mixture using a mixer on the lowest setting and stop beating until just combined. Fold in the blueberries.

  5. Pour the batter into the pan, smooth the top. Bake for 30 minutes, until toothpick inserted comes out clean. Let the cake cool inside the pan for 15 minutes, then remove. Dust with powdered sweetener, top with blueberries, cut and serve.

Course: Dessert
Cuisine: American

Nutrition Information

Calories: 103, Fat: 8g, Cholesterol: 54mg, Sodium: 20mg, Potassium: 24mg, Carbohydrates: 9g, Fiber: 1g, Sugar: 1g, Protein: 4g, Vitamin A: 80%, Vitamin C: 1%, Calcium: 38%, Iron: 0.8%

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