Low Carb Classic Blueberry Cake
Indulge guilt-free in the "Low Carb Classic Blueberry Cake," a wholesome twist on the traditional dessert that's perfect for those following keto or low-carb lifestyles. This irresistibly moist cake features a nutrient-packed blend of almond and coconut flours, creating a rich, dense texture without the need for refined flours. Sweetened naturally with granulated erythritol and accented by fresh, juicy blueberries and fragrant lemon zest, every bite bursts with vibrant flavor. The recipe comes together effortlessly in just under an hour, using pantry staples like unsweetened almond milk and vanilla extract for a luxurious taste. Whether served plain, with a dollop of whipped cream, or sprinkled with powdered erythritol, this crowd-pleasing dessert is ideal for special occasions or everyday treats. Perfectly portioned into eight servings, this low-carb blueberry cake proves that healthy eating can be deliciously indulgent!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.25 cup coconut flour
- 2 teaspoons baking powder
- 0.25 teaspoon salt
- 0.5 cup unsweetened almond milk
- 0.5 cup unsalted butter, melted
- 0.75 cup granulated erythritol
- 3 units large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 tablespoon lemon zest
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line with parchment paper.
In a large bowl, mix together the almond flour, coconut flour, baking powder, and salt until well combined.
In another bowl, whisk together the almond milk, melted butter, erythritol, eggs, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing well until the batter is smooth and free of lumps.
Fold in the fresh blueberries and lemon zest gently, making sure they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and spread it evenly using a spatula.
Bake in the preheated oven for about 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Slice and serve the cake on its own or topped with a dollop of whipped cream or a sprinkle of powdered erythritol for extra sweetness.
Nutrition Facts
Calories |
2151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.5 g | 243% | |
| Saturated Fat | 74.8 g | 374% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 1813 mg | 79% | |
| Total Carbohydrate | 231.5 g | 84% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 23.4 g | ||
| Protein | 57.5 g | 115% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 660 mg | 51% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 609 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
