Lemony Blueberry Keto Cake

“Is there a better combination for summer than lemon and blueberry? I don’t think so and once you try this Lemon and Blueberry Keto Cake, I think you’ll agree!”

- The Delicious Spoon

almond flour

key ingredient:


Cake – eggs separated – erythritol – vanilla – unsalted butter melted and cooled – apple cider vinegar – lemon juice – lemon zest – almond flour – coconut flour – baking powder – blueberries



Frosting – cream cheese softened to room temperature – unsalted butter softened to room temperature – liquid stevia

Lemon & Blueberry Keto Cake Recipe


15 Servings



prep time

25 Minutes


North American

1. Preheat the oven to 350°F and line an 8’’ x 13’’ baking tray with baking paper.


2. Place three eggs and two yolks in a large bowl. Keep the remaining egg whites separately in another bowl for later. Beat the eggs and add granulated sweetener vanilla extract; stir to combine. Then add melted and cooled butter, apple cider vinegar, lemon zest, and lemon juice. Mix until combined.


3. Next, add almond flour, coconut flour and baking powder. Stir to combine and then fold in blueberries.


4. Use an hand mixer to beat the egg whites until it forms firm picks. You can try and turn the bowl upside down if the egg whites don’t move; it’s ready to use. Next, gently fold the firm egg whites into the cake batter.


5. Pour the batter intothe prepared tray and extend it evenly. Bake for 20-25 minutes or until thecenter of the cake is set. You can do the toothpick test to know when the cakeis ready: insert a clean toothpick; it should come out clean.


6. For the frosting, you’ll need all the ingredients at room temperature; this will provide a soft and creamy texture. First, use an hand mixer to mix butter and cream cheese. Once the frosting is creamy, add liquid sweetener to taste.


7. Once the cake has cooled to room temperature, you can cover it with frosting.



Visit The Delicious Spoon for more notes and tips for making the BEST Lemony Blueberry Keto Cake!


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