Low Carb Blueberry Cake Simple & Easy

This is a very moist low-carb blueberry cake that is delicious and filled with healthy blueberries. It has a fresh lemon icing that adds more taste to this sugar-free blueberry cake.

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Also, it’s keto-friendly, sugar-free, gluten-free, grain-free blueberry bundt cake. Moreover, it can be made easily too.

This is the best spring & summer cake that happens to be keto-friendly. The moment the weather starts warming up it’s time to prepare this with its studded blueberries and topped with lemon icing.

Since the batter is thick instead of sinking straight away to the bottom of the pan these berries dip beautifully as they bake throughout the entire loaf.

Is It Okay to Eat Blueberries on the Keto Diet?

1. You should bear in mind that not all fruits are recommended for people on keto diets. Carbohydrates are easily found in fruits, reason being they contain natural sugars. Eating foods with high carbohydrate content can lead to ketosis break.

2. The objective here is to stay in ketosis, and therefore you need to avoid anything that would take you out of it. However, you can still try a blueberry cake, even if you do not want to eat high carb.

3. Blueberries are on the list of fruits allowed by keto, and not so many are that low in sugar. Not to mention, blueberries are packed with antioxidants, which is why we are comfortable with the small amount of sugar they do contain.

4. Another tip is to try to get your blueberries when in season. That way, you get more nutritionally from them.

5. I really enjoy fresh blueberries during the summer. Well, since I look at it as a food I consume once in a while, each time I give in, I get to enjoy the most flavor by cooking or baking with them in a recipe.

6. With that said, you can also use frozen blueberries and gain lots of benefits from this cake.
I do like blueberries, but I advise not using them so much, or any fruit for that matter. A recipe like this is simply so easy to prepare for.

In one serving, you can enjoy the juiciness of blueberries with 4g net carbs in this keto cake.

Benefits of Blueberries

• Blueberries contain fiber. Potassium, vitamin C, folate, and vitamin B6.
• They contain anthocyanin, a flavonoid plant compound that gives them that bright inside. Originally, a source of strong antioxidant properties.
• In addition, blueberries contain calcium, iron, zinc, manganese, phosphorus, and vitamin K useful for bone strength.

Ingredients Required for a Gluten-Free Blueberry Cake

Below are the ingredients you’ll need for this blueberry cake without sugar. Also, see the full printable recipe card at the end of this post.

• Almond flour, finely milled
• Coconut flour
• Granulated sugar-substitute
• Unsalted butter, room temperature
• Vanilla extract
• Lemon extract
• Fresh lemon zest
• Full-fat cream cheese softened
• Eggs, room temperature
• Heavy whipping cream, room temperature
• Fresh or frozen blueberries
• Baking powder
• Sea salt

Keto Lemon Glaze

• Confectioner’s sugar substitute
• Fresh lemon juice
• Lemon extract
• Sea salt
• Fresh lemon zest for garnishing the top of the cake

Can I use Frozen Blueberries in this Low-Carb Blueberry Cake?

Whether to use fresh or frozen blueberries is up to you. But if you do, then keep in mind that when using frozen berries, there is no need to thaw them before folding them into the batter.

Nevertheless, during baking process frozen blueberries soften more quickly. This makes them leave streaks on cake that seem almost mosaic-like.

Also, remember that bursting blueberries incorporate themselves into the cake mixture enhancing its flavor of blueberries.

How Can I Make Keto Blueberry Cake

• Firstly, preheat oven to 350 degrees. Then grease a12-cup-capacity bundt pan with solid butter.
• After measuring and sifting almond flour put it in a large bowl.
• Measure coconut flour and combine it with sifted almond flour in a large bowl too.
• To large bowl add baking powder and salt as well.
• Use the electric beater to beat the unsalted butter and sugar substitute until this mixture becomes light in color and fluffy, for at least 5 minutes.
• After this, add the vanilla extract and lemon juice.
• Following that, one should put the eggs one by one while still stirring it well. -While blending with the mixer, let us slowly add small amounts of dry ingredients (one tablespoon at a time) into wet ingredients.
• This should be done together with heavy cream folded in the cake batter as well as lemon zest then fold in fresh or frozen blueberries for Keto Cake.
• Add cake batter to bundt pan. Bake on center rack 35-40 minutes or until toothpick inserted comes out clean
• Leave cake in pan for 10 minutes then invert onto a rack. Make lemon icing when cooling on baking rack totally.
• Finally, drizzle with lemon icing over entire surface of cake after it has cooled down completely.

Keto Lemon Icing

Combine together powdered xylitol, freshly squeezed lemon juice, essence and salt. Once mixed pour it over cool cake. Let it sit and sprinkle some more zest. Airtight containers can hold leftovers in them for five days when kept in the fridge or three weeks minimum.

Tools You Will Need

This recipe only requires a few basic tools and chances are you already have them in your kitchen. The essentials include an electric beater, a bowl and a bundt cake pan. I suggest using CasaWare’s bundt pan since it comes with Granite Ceramic Coating for easy cake release. If you choose to use the 9 x 13-inch pan then I would recommend going with ceramic nonstick options for optimal results.

Top Sugar Substitute for Keto Blueberry Lemon Cake

The most important thing for this keto blueberry lemon cake is selecting the right sweetener. My favorite choice is Lakanto Monk Fruit Sweetener; it has excellent texture and almost no after taste which makes it a great option especially if you are still new to sugar substitutes.

Another option could be Swerve which is blended with erythritol, although do note that Swerve can occasionally leave behind a slightly cool sensation on your tongue that doesn’t taste good to some people.

A good choice could also be Pyure, which combines stevia and erythritol when making stevia instead of sugar.

However, since stevia is twice as sweet as sugar, you’ll need to use half the amount called for in the recipe.