Lemon and Blueberry Keto Cake

A slice of lemon and blueberry cake decorated with cream cheese frosting.

4.67 from 3 votes

This easy blueberry cake requires just 2 bowls and is topped with a smooth, creamy frosting for a dessert that’s just mouthwatering. And while simple, the presentation is beautiful enough for any special occasion!

Prep Time25

Cook Time25

Cooling Time2

Total Time2 50

Course: Dessert

Cuisine: North Amercian

Keyword: cake recipe, keto blueberry cake, keto cake, lemon blueberry cake, sheet cake recpe

Servings: servings

Calories: 309kcal

Author: Alisa Infanti

Ingredients

Cake

5 eggs seperated
⅔ cup erythritol
2 tsp vanilla
½ cup unsalted butter melted and cooled
1 tsp apple cider vinegar
2 tbsp lemon juice
2 tsp lemon zest
2 ½ cups almond flour
¼ cup coconut flour
2 tsp baking powder
1 cup blueberries

Frosting

1 cup cream cheese softened to room temperature
½ cup unsalted butter softened to room temperature
1 tbsp liquid stevia

Instructions

Preheat the oven to 350°F and line an 8’’ x 13’’ baking tray with baking paper.
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.
Next, add almond flour, coconut flour and baking powder. Stir to combine and then fold in blueberries.
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.
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.
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.
Once the cake has cooled to room temperature, you can cover it with frosting.

Notes

Pro-tip: instead of using a knife, get a fantastic look by using a piping bag. After a few tries, you’ll discover how easy it is to get a stylish cake.

Storage:

Store in the fridge in a tightly sealed container for up to 5 days or freeze the unfrosted cake wrapped tightly in plastic wrap for up to 2 months. Thaw at room temperature and frost before serving.

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