Keto Lemon Blueberry Cake
Ingredients:
1 1/2 cups almond flour
1/3 cup granulated erythritol or monk fruit sweetener (adjust to taste)
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon white vinegar
5 tablespoons melted coconut oil or butter
3 large eggs
1/4 cup lemon juice
1 teaspoon vanilla extract
Zest of 1 lemon (optional)
1/2 cup blueberries (fresh or frozen)
Cream Cheese Frosting:
3 tablespoons cream cheese, softened
2 tablespoons butter, softened
1/3 cup powdered erythritol or monk fruit sweetener (adjust to taste)
Instructions:
Preheat the oven to 180°C/350°F. Grease or line an 8-inch cake pan with parchment paper and set aside.

In a mixing bowl, combine almond flour, granulated erythritol or monk fruit sweetener, salt, and baking powder. Mix well.

Add melted coconut oil or butter, eggs, lemon juice, vanilla extract, and lemon zest (if using) to the dry ingredients. Mix until well combined.

Gently fold in the blueberries into the batter.

Transfer the cake batter into the prepared cake pan and spread it evenly.

Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool completely in the pan before removing.

Cream Cheese Frosting:
In a bowl, beat softened cream cheese and butter until smooth and creamy.

Gradually add powdered erythritol or monk fruit sweetener, and continue to beat until well combined and fluffy.

If the frosting is too thick, you can add a little heavy cream or coconut cream to reach your desired consistency.

Once the cake has cooled, frost the top with the cream cheese frosting.

Notes:
Adjust sweetness according to your taste preferences by adding more or less sweetener.
Store the cake in the refrigerator as it will spoil at room temperature due to the cream cheese frosting.
Leftover cake slices can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 2 months.
Enjoy your keto-friendly Lemon Blueberry Cake!