Description
A moist and fluffy low-carb cake bursting with fresh blueberries and zesty lemon flavor. Perfect for those watching their sugar intake but craving a delicious dessert.
Ingredients
Scale
For the Crust:
- For the cake:
- 1.5 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup granulated erythritol
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter (melted)
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- For the topping:
- 1 cup fresh blueberries
- 1 tbsp powdered erythritol (for dusting)
- For the glaze (optional):
- 1/4 cup powdered erythritol
- 1 tbsp lemon juice
- 1 tsp heavy cream
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 350°F (175°C) and grease an 8-inch round cake pan.
- 2. In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
- 3. In another bowl, mix melted butter, eggs, almond milk, lemon zest, lemon juice, and vanilla extract.
- 4. Combine wet and dry ingredients, stirring until just incorporated (do not overmix).
- 5. Gently fold in 3/4 cup of blueberries, reserving the rest for topping.
- 6. Pour batter into prepared pan and smooth the top.
- 7. Scatter remaining blueberries evenly over the batter.
- 8. Bake for 30-35 minutes until golden and a toothpick comes out clean.
- 9. Cool in pan for 10 minutes, then transfer to a wire rack.
- 10. For glaze: Whisk ingredients until smooth and drizzle over cooled cake.
- 11. Dust with powdered erythritol before serving.
Notes
Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. For best texture, bring to room temperature before serving. Frozen blueberries can be used (do not thaw).