Keto Blueberry Lemon Crème Cake
Ingredients:

For the Cake:

  • 1 ½ cups almond flour
  • ½ cup coconut flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup erythritol (or preferred keto-friendly sweetener)
  • 2 large eggs
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup sour cream (full-fat)
  • 1 ½ cups fresh blueberries (or frozen, thawed, and drained)

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For the Lemon Crème Topping:

  • 1 cup heavy cream
  • ¼ cup powdered erythritol (or preferred keto-friendly sweetener)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest

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

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and line a 9×9-inch baking pan with parchment paper.
  2. Prepare the Dry Ingredients: In a medium bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt. Set aside.
  3. Cream the Butter and Sweetener: In a large mixing bowl, cream the softened butter and erythritol together until light and fluffy.
  4. Add Eggs and Flavorings: Beat in the eggs one at a time. Add the lemon zest, lemon juice, and vanilla extract, mixing until well combined.
  5. Combine the Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
  6. Fold in the Blueberries: Gently fold in the fresh blueberries.
  7. Bake the Cake: Pour the cake batter into the prepared pan and spread it evenly. Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Prepare the Lemon Crème Topping: While the cake is baking, whip the heavy cream with an electric mixer until it begins to thicken. Add the powdered erythritol, lemon juice, and lemon zest, and continue to whip until soft peaks form.
  9. Cool the Cake: Once the cake is done, remove it from the oven and let it cool in the pan for a few minutes. Then, transfer it to a wire rack to cool completely.
  10. Add the Topping: Once the cake has cooled, spread the Lemon Crème Topping over the top.
  11. Serve: Slice and serve your Keto Blueberry Lemon Crème Cake, and enjoy!

Nutritional Information (per serving, assuming 12 servings):

Tips:

  • Flour: The combination of almond and coconut flour provides a good texture for keto baking while keeping the carbs low.
  • Sweetener: Adjust the sweetener to your taste. Erythritol or monk fruit sweetener works well in keto baking.
  • Blueberries: While blueberries are slightly higher in carbs, using them in moderation keeps the carb count manageable.

This keto version maintains the fresh flavors of the original cake while keeping it low in carbs, making it a perfect treat for those on a ketogenic diet.

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