For those embracing a ketogenic lifestyle, the desire for a sweet treat doesn't have to be a forbidden indulgence. The keto lemon blueberry cake emerges as a delightful solution, blending the tangy zest of lemon with the sweet burst of blueberries, all while adhering to low-carb principles. This article explores various keto lemon blueberry cake recipes, from layered cakes to mug cakes and gooey butter cakes, offering options for every skill level and occasion.
Keto Lemon Blueberry Layer Cake
This keto blueberry cake is super moist and topped with a luscious lemon cream cheese frosting. Imagine three beautiful layers of grain-free lemon cake loaded with juicy blueberries filled with a delicious lemon cream cheese frosting made from scratch. This keto lemon blueberry cake with whipped lemon frosting is now on the top of my keto dessert favorites list. If you love blueberries or have a birthday coming up, this cake is super moist, and it’s both sweet and tangy. I love baking and making keto cake is actually super easy.
Ingredients for the Cake
- Almond & Coconut Flour: Sift your flour to ensure that the batter doesn’t have any clumps.
- Eggs: To minimize the eggy flavor, use room-temperature eggs.
- Butter: Because this is a low carb dessert, use unsalted butter and only a pinch of salt. Salted butter will overshadow the sweet flavor.
- Blueberries: For this cake, I used fresh blueberries.
- Cream Cheese: Full-fat softened cream cheese is required.
- Heavy Whipping Cream: makes the filling taste super creamy and smooth.
- Lemon Zest: Nothing beats lemon zest!
- Sweeteners: Erythritol, monk fruit sweetener, and allulose are excellent choices for keto baking. They have zero calories and don’t raise blood sugar levels.
Baking Instructions
This Keto Blueberry Lemon Cake is incredibly simple to make in just a few simple steps. Although it appears to be a lot of effort, guess what? It is not that difficult.
- Preparation: Preheat the oven to 350°F/180°C. Grease 3 9-inch or 8-inch round cake pans and line the bottom with parchment paper. To prevent the blueberries from sinking to the bottom of your cake layers, toss them in a tablespoon of coconut flour before adding them to the cake mixture. Wash your lemons before zesting. Make sure not to over-mix the batter.
- Make the cake batter: In a medium bowl, combine the almond flour, coconut flour, protein powder, sweetener, baking powder, and salt. In a large bowl, add the eggs, vanilla extract, melted butter, lemon zest, lemon juice. Mix using an electric mixer for about 2 minutes or until frothy. Add the flour mix over the wet ingredients and continue mixing until the batter looks smooth. Fold in the blueberries.
- Baking: Evenly divide the batter between prepared cake pans. Bake for about 20 minutes until the top is set to touch and the edges look golden brown. Remove from the oven and let cool completely in the pan.
- Make the frosting: In a large bowl, add all the lemon frosting ingredients and beat using an electric mixer until well combined and there are no lumps visible. The cream cheese frosting with lemon is incredibly delicious, but it will be slightly softer than regular frosting. If it looks too unstable, pop it in the fridge for a couple of minutes to set up.
- Assemble the cake: Place the first cake layer on a cake stand or serving platter. Evenly spread 1/3 of the cream cheese frosting. Place the second cake layer and top with 1/3 of the frosting, then add the last cake layer. Top with the remaining frosting. Decorate with fresh blueberries and lemon zest. Refrigerate for at least 2 hours before cutting. To decorate, I used fresh blueberries and lemon zest- it makes the cake look super clean and fancy. If you’re freezing the cake with the filling, store it in the freezer for 2 hours.
Keto Lemon Blueberry Gooey Butter Cake
A whole new take on Gooey Butter Cake! This healthier keto blueberry lemon butter cake has a buttery crust and a rich cheesecake filling. It’s the perfect way to celebrate blueberry season. As I do every year, I am trying to make the most of fresh summer produce. And this Keto Blueberry Lemon Butter Cake is off-the-charts delicious. I may have swooned a little at that first bite. Gooey butter cake isn’t really cake in the regular sense of the word. It’s more akin to cheesecake bars, but with a buttery, cake-based crust. I have a classic Keto Gooey Butter Cake that pays homage to the original. I also have a keto pumpkin gooey butter cake that is extremely popular in the fall. But the fresh blueberries were calling my name and I had to heed that call. And you will be so glad I did!
Really, this keto cake recipe is the ideal way to let your fresh berries shine this summer. The blueberry lemon flavor is so zingy and delicious! One thing I did differently with this cake was cut it down in size. I didn’t want a dessert that served 16 or 18 people. So I modified it to fit an 8×8 inch pan and serve just 9 people. Nine lovely, large squares of gooey butter cake! It’s also incredibly easy to make. The crust is based on my almond flour cake recipe, with fewer eggs. You just press it into the pan, whip up the keto cheesecake filling, stir in some fresh blueberries, and bake.
Read also: Easy Low-Carb Cheese Crackers
Key Ingredients and Considerations
- Coconut flour: A little coconut flour in the crust mixture helps offset the moisture in the egg and butter.
- Sweetener: I recommend an erythritol based sweetener for the crust, so it isn’t too soft. The filling can be made with any powdered sweetener you like best.
- Butter: It’s not called gooey butter cake for nothing!
Baking Instructions
- Prepare the cake batter: In a large bowl, combine the almond flour, sweetener, coconut flour, baking powder, and salt.
- Press into the pan: Lightly grease an 8×8 glass or ceramic baking dish. Preheat the oven to 325ºF and lightly grease an 8×8 glass or ceramic baking dish. (see Tip for Success).In a large bowl, combine the almond flour, sweetener, coconut flour, baking powder, and salt. Stir in the butter, egg, and lemon zest until well combined. Press this mixture into the bottom and partway up the sides of the prepared baking pan.
- Beat the cream cheese: In another large bowl, beat the cream cheese and butter together until smooth. In another large bowl, beat the cream cheese and butter together until smooth. Beat in the sweetener until well combined. Beat in the egg, lemon zest, lemon juice, and lemon extract. Stir in the blueberries by hand. Pour the filling over the crust.
- Add the remaining ingredients: Beat in the egg, lemon zest, lemon juice, and lemon extract.
- Bake the cake: Pour the filling over the crust. The trick to getting a truly gooey butter cake is to not over-bake it. That means taking it out of the oven before the filling is completely set. The edges should be set but the center should still have a little jiggle to it. I recommend a ceramic baking pan for this recipe so that it get over-baked. You can use metal, but I recommend lining with parchment paper to help protect this tender cake. It may bake a little faster so keep your eye on it. Pour the filling over the crust.
Tips for Success
You have multiple sweetener options for this recipe. I do find that allulose makes the crust too soft, so I recommend Swerve or another erythritol based sweetener. But the filling should work with allulose, erythritol, or any other sweetener. Do note that using allulose means it may take longer to set after you remove it from the oven.
Storage Information
Store this cake in a covered container in the fridge for up to 5 days or in the freezer for several months.
Keto Lemon Blueberry Pound Cake
This Low Carb Lemon Blueberry Pound Cake is moist and dense, with the bright and fresh flavors of lemon and blueberry. This Blueberry Lemon Pound cake is the perfect summer keto dessert. It is fresh and light, and loved by even the pickiest of eaters.
Key Ingredients and Considerations
- Sweetener: For this recipe, I used this sweetener. You can use any sweetener you prefer, just make that it is a 1:1 replacement for regular sugar, or adjust the amounts accordingly.
- Ricotta Cheese: You could also substitute sour cream, cream cheese, or dairy free cream cheese.
- Vanilla Extract: If you like extra lemon flavor, you could substitute lemon extract or add both.
- Lemon Juice: I recommend using fresh lemon juice for this recipe. Since the recipe calls for lemon zest anyway, you might as well use fresh lemon juice.
- Almond Flour: I recommend using a blanched almond flour or a superfine almond flour as it gives the cake a better texture.
Baking Instructions
- Combine the almond flour and baking powder in a separate bowl. Mix until well combined. In a large mixing bowl, using an electric mixer, cream together the butter, monkfruit and one egg until light and fluffy.
- Alternate adding a little almond flour, and one egg at a time to the batter.
- Add the almond flour mixture to the butter mixture and mix until all ingredients are well incorporated.
- Fold in the blueberries.
- Pour the batter into a greased bundt pan. Bake for 50 minutes or until the center is cooked.
- While the cake is baking, make the glaze. Combine all ingredients in a small saucepan and heat gently until all ingredients are melted, stirring to combine.
- Drizzle the glaze over the top of the cake. Garnish with fresh blueberries.
Dairy-Free Option
With a few substitutions, you can easily make this a dairy free recipe.
- Substitute the butter with ghee, or butter flavored coconut oil.
- Substitute the ricotta with an almond milk ricotta - I like the brand Kite Hill.
- Substitute the cream cheese with an almond milk cream cheese.
- Substitute the heavy cream for almond milk or coconut milk
Alternative Baking Methods
You can also make this recipe in a loaf pan, or even as individual cakes in a muffin tin.
Read also: Keto Calorie Counting: A Detailed Guide
Coconut Flour Substitution
I have only tested this recipe with almond flour. Coconut flour is not a 1:1 substitution. Coconut flour is extremely absorbent, so when substituting coconut flour, it is necessary to add more liquid and more egg. A good rule of thumb is to substitute 1 cup of almond flour with ¼ of coconut flour and one additional egg for every ¼ cup of coconut flour. It may also be necessary to double the liquid called for in the recipe as well. If the mixture seems too dry, simply add more liquid, a little at a time until you reach your desired consistency. If your mixture is too wet, add additional coconut flour, mixing in 1 teaspoon at a time until you reach your desired consistency.
Keto Lemon Blueberry Mug Cake
Bright, tangy lemon and sweet blueberries come together in this irresistible keto mug cake. Craving a quick but delicious low carb dessert? This Keto Lemon Mug Cake is the solution. It’s bursting with luscious lemon blueberry flavor, and it takes just minutes to make. And not only is it keto-friendly, but it packs in 18 grams of protein per serving. Which means you can satisfy your cravings and support your daily protein goals at the same time. I enjoy it as a high protein, low carb breakfast option too. There’s a reason mug cakes are so darn popular with the keto crowd. They are simple to make and they work out well with low carb ingredients. They also have built in portion control, often serving only one to two people. And the flavor options are virtually endless - be sure to try my Snickerdoodle Keto Mug Cake too. This is actually an update of a very (very!) old recipe that I published back in 2014. It was in desperate need of an update. Now I’ve made it lower in carbs, higher in protein, and just as delicious. If you love lemon, this Lemon Blueberry Mug Cake will be your new go-to for easy keto desserts.
Key Ingredients and Considerations
- Protein powder: You can use any kind of protein powder here. Whey, egg white, plant-based, or even collagen. See Tips for success for a more detailed discussion.
- Blueberries: You can also use fresh raspberries or blackberries, too. Or skip the berries to save on carbs!
Baking Instructions
- Add the dry ingredients. Stir in the almond flour, protein powder, sweetener, baking powder, and salt until well combined. In a medium bowl, whisk together the yogurt, egg, lemon zest, and lemon juice. Stir in the almond flour, protein powder, sweetener, baking powder, and salt until well combined.
- Add the blueberries and stir until well distributed.
- Divide the batter between two lightly greased mugs or ramekins (at least 4 ounce capacity).
- Cook each cake in the microwave on 50% power for 2 minutes. If you cook them both at the same time, they will need a bit more time (30 to 60 seconds more).
- Remove and let cool a few minutes before serving.
Tips for Success
There isn’t much you need to do to make keto mug cake successfully. But I do want to dig a bit deeper into the protein powder and sweetener options. I strive to give my readers the tools to make informed decisions about their ingredients. The protein powder: As mentioned above, you can use any kind of protein powder you like best. But if you do choose collagen (and its close cousin, bone broth protein), you may find the cake doesn’t rise as well. It may also be a little more gummy. You may need to cook it longer to offset this. If you choose not to use protein powder, you will need an additional 3 tablespoons of almond flour and another 1/4 teaspoon of baking powder. It will be higher in carbs. Sweeteners: I often steer readers away from allulose when baking keto cakes, as it can cause them to darken considerably on the outside. However, these mug cakes are cooked in ceramic in the microwave, so your favorite sweetener should work just fine. I used allulose for mine!
Coconut Flour Substitution
You can make these keto lemon mug cakes with coconut flour, but you will need only about 2 tablespoons. You may also need to add a bit more yogurt (about 1 to 2 tablespoons) and an additional 1/4 teaspoon baking powder. Do note that the carb count will vary with the ingredients.
Storage Information
Cover the cakes tightly and store at room temperature for up to 2 days. You can also store them in the refrigerator for up to 5 days. To reheat, place it in the microwave for 15-20 seconds until just warm.
Read also: Magnesium Supplements for Keto
Keto Lemon Blueberry Bundt Cake
This past week I filled an order for a lemon blueberry bundt cake from my home keto bakery. They did order a regular cake from a local bakery for baby and friends, but didn’t want to break their own keto diet. They were so thrilled with how the bundt cake turned out, they sent me pictures of their celebration, thanking me for the cake. Lemon blueberry bundt cake is keto friendly, paleo friendly and gluten free.
Bundt Cake Expertise
If you’re intimidated to make a bundt cake, because you’ve had problems in the past, I’m here to tell you that I have success every single time turning over my bundt cakes. I have to, as I have a bakery. I am somewhat an expert on making keto bundt cakes as I’ve made hundreds of them for my keto bakery. Place bundt pan in freezer. The cake is done at 210 F. Remember that the bottom of your bundt cake pan is the top of your cake. Don’t put any fruit on top of batter (which will be your bottom). Add in half of your batter to bundt pan before adding any fruit. Keep in mind that it’s natural for blueberries to sink a bit to the bottom. I do three things to add lemon flavor. Almond flour and coconut flour are the main ingredients and don’t absorb lemon flavor as easily as regular flour. This is why I add bottled lemon juice and extract to the fresh lemon juice and zest.
Glaze and Drizzle
I have to share this Wilton Drizzle Spoon with you. It’s very inexpensive and so perfect for drizzling. This drizzle is made with fresh lemon juice and Swerve confectioner’s sweetener. I avoid lemon extract for the glaze, as it’s not necessary, but if you could use it if you’re out of fresh lemon juice. Always taste first. You do want your glaze to be tart and lemony. You have to judge how thick your glaze is and make adjustments as needed. Use a spoon like this to drizzle glaze.
Baking Instructions
- Butter your bundt pan, heavily. It may take more than two tablespoons. Place in freezer.
- Mix together almond flour, coconut flour, salt, baking powder, xanthan gum, Swerve granulated. Set aside.
- Beat Eggs for 3 to 5 minutes. Stream in melted butter. Add lemon extract. Add sour cream, lemon juice and zest.
- Add dry mixture and mix just until mixed. Don't over mix.
- Heavily butter bundt cake and freeze. Pour batter into bundt pan only 1/4 way before adding blueberries. Add more batter and berries, but don't have any berries at the top, which ends up being the bottom of the cake.
- Bake for 30 to 35 minutes at 325 degrees F., 180 C. Use a meat thermometer to test the center of the cake which should be 207 degrees F.
- Once out of the oven, set the timer for 15 minutes. Gently take a knife around the edges of the bundt cake.
- After 15 minutes, take a knife again around the edges. Using a flat plate or cake board, using both hands flip cake over.
- Allow to cool before glazing.
Glaze Instructions
Mix lemon juice with Swerve Confectioner's sweetener. Drizzle over cooled cake.
Nutritional Information and Considerations
When following a ketogenic diet, it's crucial to monitor carbohydrate intake. Berries, such as blueberries, strawberries, and raspberries, have the lowest sugar content compared to any fruit. As a result, berries are ideal for a ketogenic diet. Lemons are a relatively low carb citrus fruit and can be used in keto recipes. Half a cup of fresh lemon juice has 10 g of carbs and 3g of fiber. But one rarely consumes half a cup of lemon juice in one sitting, so the carbs are much lower when spread out over a number of servings.
Calculating Net Carbs
To calculate net carbs, subtract the amount of fiber from the total carbohydrates. Erythritol is often removed from the final carb count and net carb count, as it does not significantly affect blood glucose levels.
Example: Keto Gooey Butter Cake Carbs
This keto gooey butter cake recipe has 6.8g of carbs and 2.2g of fiber per serving. That comes to 4.6g net carbs per slice.
Disclaimer
Please note that nutritional information is provided as a courtesy and should be independently calculated based on the specific products used.