Keto Blueberry Lemon Crème Cake Recipe

Introduction

Welcome to our kitchen! Today, we’re delighted to share an exquisite recipe for Keto Blueberry Lemon Crème Cake—a decadent yet low-carb dessert perfect for those adhering to a ketogenic diet. This cake combines the vibrant flavors of fresh blueberries with the tangy zest of lemon, creating a delightful treat that’s both satisfying and diet-friendly. Whether you’re celebrating a special occasion or simply indulging in a sweet craving, this cake offers a delicious balance of flavor and nutrition. Follow this comprehensive guide to achieve a perfect bake every time!

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Ingredients

For the Cake:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup erythritol (or your preferred keto-friendly sweetener)
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup lemon juice (freshly squeezed)
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup fresh blueberries (or frozen, thawed and drained)

For the Lemon Crème Filling:

• 1/2 cup heavy cream
• 1/4 cup mascarpone cheese
• 2 tablespoons lemon juice (freshly squeezed)
• 1 tablespoon lemon zest
• 2 tablespoons powdered erythritol
• 1/2 teaspoon vanilla extract

For the Glaze:

• 1/4 cup powdered erythritol
• 2 tablespoons lemon juice (freshly squeezed)
• 1-2 tablespoons water (to adjust consistency)
  

Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE

Instructions

Preparation

1. Preheat Oven:
   • Preheat your oven to 350°F (175°C). This ensures that the oven reaches the correct temperature for even baking.
2. Prepare Baking Pan:
   • Grease and line an 8-inch round cake pan with parchment paper. This will prevent the cake from sticking and make for easy removal.

Making the Cake

3. Cream Butter and Sweetener:
   • In a large mixing bowl, beat the softened butter and erythritol together until creamy and well combined. This should take about 2-3 minutes.
4. Add Eggs:
   • Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated into the butter mixture.
5. Incorporate Wet Ingredients:
   • Mix in the unsweetened almond milk, lemon juice, lemon zest, and vanilla extract. Continue to beat until smooth.
6. Combine Dry Ingredients:
   • In a separate bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt.
7. Combine Wet and Dry Ingredients:
   • Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
8. Fold in Blueberries:
   • Gently fold the fresh blueberries into the batter, ensuring they are evenly distributed without crushing them.
9. Pour Batter into Pan:
   • Pour the batter into the prepared cake pan, smoothing the top with a spatula.
10. Bake:
    • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and firm to the touch.
11. Cool:
    • Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Making the Lemon Crème Filling

12. Whip Cream:
    • In a mixing bowl, whip the heavy cream until soft peaks form. This can be done with an electric mixer or by hand.
13. Combine with Mascarpone:
    • Gently fold in the mascarpone cheese, lemon juice, lemon zest, powdered erythritol, and vanilla extract until smooth and well combined.
14. Chill:
    • Refrigerate the lemon crème filling until the cake is completely cooled. This helps it firm up and makes it easier to spread.

Assembling the Cake

15. Layer Cake:
    • Once the cake has cooled, slice it horizontally into two even layers if desired. Place the bottom layer on a serving plate or cake stand.
16. Spread Lemon Crème:
    • Evenly spread the lemon crème filling over the bottom layer of the cake.
17. Top with Second Layer:
    • Place the second layer of the cake on top of the filling, pressing down gently to ensure it adheres.

Adding the Glaze

18. Prepare Glaze:
    • In a small bowl, whisk together the powdered erythritol and lemon juice. Add water a little at a time until you reach the desired consistency. The glaze should be thick but pourable.
19. Glaze the Cake:
    • Drizzle the glaze evenly over the top of the cake, allowing it to drip down the sides for a decorative finish.
20. Chill:
    • Refrigerate the cake for at least 1 hour before serving. This allows the flavors to meld and the glaze to set.

Serving and Garnishing

21. Garnish:
    • Garnish with additional lemon zest or a few fresh blueberries if desired. This adds a touch of color and enhances the presentation.
22. Serve:
    • Slice and serve chilled. Enjoy this delightful keto-friendly dessert with friends and family.

Nutritional Information

Per Serving (based on 12 servings; cake only, without glaze):

• Calories: 250 kcal
• Protein: 6 g
• Carbohydrates: 10 g
• Fiber: 4 g
• Sugars: 3 g
• Fat: 22 g
• Saturated Fat: 10 g
• Sodium: 150 mg

SmartPoints (WW Points)

• Freestyle SmartPoints: 7
• PointsPlus: 8

(Note: SmartPoints values are approximate and may vary based on specific ingredient choices and brands. For precise tracking, consult the latest WW guidelines.)

Tips and Variations

• Blueberry Variation: Try using different berries, such as raspberries or blackberries, for a change of flavor.
• Gluten-Free Option: Ensure all ingredients, including the baking powder, are gluten-free to maintain a strict keto and gluten-free diet.
• Sweetener Choices: Adjust the amount of erythritol according to your taste preference and the sweetness of your berries.
• Make Ahead: The cake can be made ahead and stored in the refrigerator for up to 3 days. The flavors often improve after a day.

Storage and Reheating

23. Refrigeration:
    • Store leftover cake in an airtight container in the refrigerator for up to 5 days.
24. Freezing:
    • For longer storage, wrap the cake tightly in plastic wrap or aluminum foil and freeze for up to 3 months. Thaw in the refrigerator before serving.
25. Reheating:
    • The cake is best served chilled or at room temperature. Reheat by placing it in the refrigerator for a few hours if frozen.
      

Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE

Conclusion

Our Keto Blueberry Lemon Crème Cake is a delightful treat that perfectly balances the tanginess of lemon with the sweetness of fresh blueberries. This low-carb dessert is not only delicious but also aligns with ketogenic dietary goals, making it an excellent choice for anyone looking to enjoy a sweet indulgence without compromising their diet. Enjoy baking and savoring this elegant and satisfying cake!