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Keto Lemon Cake with Blueberries

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4.83 from 349 votes
By Carine - - 47 Comments

This Keto Lemon Cake with Blueberries is a moist lemon almond cake with a delicious keto cream cheese buttercream frosting. Bonus, this sugar-free lemon blueberry cake is also gluten-free!

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The keto cake recipe series continues with this low-carb lemon cake or should I say keto lemon blueberry cake?

Well, this is probably more appropriate because this keto cake contains fresh blueberries and a delicious sugar-free blueberry coulis too. I couldn’t resist adding blueberries to this cake. I have a passion for the lemon-blueberry combo, and I can’t stop myself. So keto lemon almond cake to the rescue!

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Easy keto lemon cake

This sugar-free lemon blueberry cake is a 1-bowl recipe. It means that the whole keto cake batter makes two cake layers, and you won’t have to repeat the recipe twice.

How cool is that? You know I love easy keto recipes, especially when it comes to keto desserts, as I can’t wait to fix my sweet tooth.

So all you need to make a lovely keto lemon cake are a few ingredients :

  • Almond flour – I recommend super fine unblanched almond flour for best results and to avoid the gritty texture from almonds.
  • Coconut flour – make sure it is fresh flour with no lumps. Also, always measure your coconut flour packed, leveled to avoid adding too much of it – this would significantly dry out the lemon cake.
  • Sugar-free crystal sweetener like erythritol or monk fruit stevia blend. Check my top 4 keto-friendly sweeteners to find out which ones I prefer!
  • Lemon juice
  • Eggs – this is very important to use large eggs at room temperature
  • Coconut oil – melted at room temperature or lukewarm but not hot, or it will ‘cook’ the eggs.
  • Blueberries – fresh or frozen. Blueberry is relatively high in carbs, so it is important not to add too many. Check out my list of keto-friendly fruit to learn which fruits are the best on your keto journey.
  • Lemon zest – from untreated organic lemon 
  • Baking powder
  • Baking soda
  • Vanilla

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Keto cream cheese lemon buttercream

The combo of butter and cream cheese makes the most delicious keto lemon frosting for this lemon cake. Cream cheese and lemon cake go really well together! All you need for the frosting are:

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  • Softened cream cheese – bring out of the fridge 1 hour before making the frosting.
  • Softened butter – I recommend you bring the butter to room temperature for 3 hours before making the frosting. Also, precutting the butter into cubes will make it soften faster.
  • Lemon juice
  • Powdered sugar-free sweetener – same as above but powdered. If you can’t find powdered sugar-free sweetener in your supermarket, crush the crystal sugar-free sweetener into a blender. Blend 45 seconds on high speed to make your own sugar-free icing sweetener!
  • Unsweetened almond milk or heavy cream

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Sugar-free blueberry chia coulis

This cake wouldn’t be the same without the tangy lemon blueberry coulis. Of course, this is optional, but trust me, this brings this keto lemon cake to the next level.

Bonus, this coulis doesn’t require fancy ingredients and only 3 minutes to make, so you don’t have to sweat it!

Simply gather:

  • Blueberries – fresh or frozen.
  • Chia seeds – this helps thicken the coulis.
  • Sugar-free crystal sweeteners like erythritol or monk fruit stevia blend.
  • Water
  • Lemon juice

More keto cakes recipe

Calling all my cake lovers to try my others delicious keto cake recipes

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By Carine from Sweetashoney

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Recipe Card

Keto Lemon Cake with Blueberries

KETO LEMON CAKE with Almond Flour Cream cheese frosting #ketolemoncake #lemoncake #ketocake #lemonbluberrycake #healthycake #healthylemoncake #glutenfreecake #glutenfreelemoncake #almondflour #lowcarb #creamcheese #easy
4.9gNet Carbs
4.83 from 349 votes
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Net Carbs 4.9g
Fat 18.5g
Protein 4.5g
Calories 235kcal
Author: Carine Claudepierre
24 people
Keto lemon blueberry cake with lemon buttercream frosting.

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Net Carbs
4.83 from 349 votes
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Keto Lemon buttercream frosting

  • ¾ cup Unsalted Butter soft, at room temperature, out of the fridge for 3 hours
  • 12 oz Cream Cheese soft, at room temperature, out of the fridge for 1 hour
  • 2 ½ tablespoons Lemon Juice at room temperature
  • 2 tablespoons Unsweetened Almond Milk at room temperature
  • cup Sugar-free powdered sweetener erythritol or Monk fruit

Blueberry chia coulis

  • 1 cup Blueberries
  • 2 teaspoons Chia seeds
  • 2 tablespoons Erythritol
  • 2 tablespoons Lemon Juice
  • 1 tablespoon Water
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  • Before you start, make sure ALL the ingredients are at room temperature including eggs, lemon juice, unsweetened almond milk, and flours.
  • Preheat oven to 180°C (350°F).
  • Grease two 9-inch round cake pans with coconut oil or butter. Set aside.
  • In a large mixing bowl, combine almond flour, coconut flour baking powder, and baking soda. Set aside.
  • In another mixing bowl, add eggs (at room temperature) with sugar-free crystal sweetener. Beat on high speed for 45 seconds until foamy and lighter in color.
  • Bring back the mixing bowl with the dry ingredients. Make a well in the center of the flour and add the lemon zest, lemon juice, melted coconut oil, vanilla, and beaten eggs.
  • Beat gently on low speed to incorporate all the ingredients together and form a consistent cake batter.
  • Stop the electric beater, and using a spatula, fold in the blueberries into the batter.
  • Transfer half of the cake batter into one cake pan and the other half of the batter into the second cake pan. You now have two cake pans filled with roughly the same amount of cake batter.
  • Bake each cake layer for 20-25 minutes or until a skewer inserted in the center of the cake comes out clean. If you have a convection mode on your oven you can easily bake the two cake layers at the same time. Otherwise, it is preferable to bake one cake layer at a time. You can keep the second layer at room temperature while the first cake layer is baking.
  • Let the cake cool down for 10 minutes in the pan then release it on a cooling rack.
  • Cool down for at least 3 hours or until the cakes are at room temperature before frosting. Don't cool down in the fridge, or the cakes will lose their moisture and become dense.

Keto lemon buttercream

  • In a medium-size mixing bowl, add the soft butter, and using an electric beater, beat soft butter for 1 minute. Stop beater, then add softened cream cheese.
  • Beat on medium speed for about 1-2 minutes or until fluffy and light in color.
  • Stop the beater and add in lemon juice, unsweetened almond milk, and powdered sugar-free sweeteners.
  • Beat again, at low speed first, to prevent the powdered sugar from bursting outside of the mixing bowl, then on medium speed until the frosting is thick.
  • Use the frosting to assemble the 2-layer cake.
  • You can make the frosting ahead of time and store it in the fridge in an airtight container while the cake layers are cooling down.

Blueberry chia coulis

  • In a small saucepan, add blueberries, lemon juice, chia seeds, and sugar-free powdered sweetener.
  • Bring to a boil, smash the blueberries with a fork, then simmer 2-3 minutes, stirring constantly until it forms a slightly thick coulis.
  • Use the coulis between the cake layer, preferably add on top of the first layer of buttercream.


  • Store leftover frosting, coulis in an airtight container in the fridge for up to 3 days.
  • Store the lemon cake in the fridge in a cake box for up to 3 days. You can freeze the cake too, but I recommend freezing unfrosted cake for better taste when defrosted.
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Nutrition Facts
Keto Lemon Cake with Blueberries
Amount Per Serving (1 slice)
Calories 235 Calories from Fat 167
% Daily Value*
Fat 18.5g28%
Carbohydrates 6.2g2%
Fiber 1.3g5%
Sugar 2.6g3%
Protein 4.5g9%
Net Carbs 4.9g
* Percent Daily Values are based on a 2000 calorie diet.

Keto lemon cake

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    47 thoughts on Keto Lemon Cake with Blueberries
    1 2
  1. Hi, can I use butter in the cake batter instead of coconut oil? I haven’t made it yet but just wondering. Also can I reduce the amount of sugar. I find the erythritol has a peppermint/cooling taste and prefer not to use too much if possible?

    • Sure, same amount. There’s no sugar in the sugar so I guess you mean reducing the sugar free sweetener. You can definitely reduce it as much as you like, recipe will still works. Otherwise use allulose it has a less cooling effect

  2. Thank you so much for this recipe, I’m excited to give it a try! My one question is can I substitute something for the chia seeds? I’ve found that I’ve had an allergy to this ingredient. Thank you so much in advance.

  3. I can’t rate the recipe as have not tried it yet. But it sounds yummy! ? can you substitute the coconut oil. I can get some but we switched to avocado oil instead of coconut oil. Wondering if any other oils would work? if not, will pick up the coconut. Thank you!

    • That won’t be keto anymore and replacing a crystal sweetener by a liquid will change the dry/liquid ratio, changing the cake texture as well. I never use sweetener with sugar so I can’t recommend much more I am sorry, Carine

    • Coconut oil is always solid like thick lard under 23C. If liquid it’s because they added other ingredients in the jar or the or if pure coconut oil is liquid it means it’s stored above 23C. You must melt coconut oil before measuring in my recipes and use pure coconut oil, check the ingredients list of the product to make sure its pure. Enjoy, XOXO Carine

  4. 5 stars
    Just made this yummy cake. I thought I followed the instructions to the T but my batter was super thick and the consistency was almost like corn bread. I grease my pans with coconut oil but my cake stuck to the pan. So I decided to make mini cakes. They were scrumptious!!! Any suggestions to make the batter less thick?

    • It looks like you are having trouble with the ratio of wet to dry. It might be because you added too much coconut flour or not enough liquid. For flours, make sure you use the scoop, packed level up method to fill the cups or weight ingredients for precision. Also note that keto cake batter are always thicker and dense compared to wheat based batter, it will never be runny. Enjoy, XOXO Carine

  5. Hi I tried making the cake but unfortunately it’s not fluffy as yours it tastes like cheese cake can you advise me please what’s wrong

    • I am not sure what you mean by taste like cheesecake. Cheesecake are light and fluffy but you mention your cake is not. Did you swap any ingredients? A too heavy, dense or dry cake (not fluffy) can be for many reason : coarse almond flour (you must use ultra fine in keto baking, too much flour (precision in the measurement is the key for keto cakes, try weighting dry ingredients), old baking powder (cake don’t raise), old baking pan that don’t diffuse warm properly, over baked cake, it must be baked inside and pass the skewer test but the top still moist and soft. I hope it helps for your next baking attempt ! Enjoy, XOXO Carine

    • This means you need 1 teaspoon + 1/4 teaspoon of baking powder. Enjoy the recipe around here, XOXO Carine

  6. 5 stars
    Amazing! I halved the recipe and made in 6 inch pans. I also used raspberries as it cuts down the net carbs per serve. The cake was so moist and filling. I will definitely make again!!

    • Thanks so much for the lovely feedback ! It is a great idea to use raspberries to decrease the carbs and the flavor must be fabulous too ! Enjoy the recipes on the blog, XOXO Carine

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  7. 5 stars
    LOVE IT! I didn’t have blueberries so I made it with raspberries. My non-keto family loved it and we finished the cake in 2 days! Will be making it again and trying it wit blueberries instead. Thank you for this amazing recipe! – XOXO Mary

  8. Hello! Can I use a bundt cake pan? Would there be any modifications? How long would it bake for. Unfortunately, I don’t have 2 cake pans.

    • Yes, any pan works. As a general rule a larger diameter pan makes a thinner cake layer and it will bake way faster. On the opposite, if the daimeter of your pan is smaller, the cake layer will be thicker and it will took longer to bake I am not sure how your cake pan is, so I can’t recommend better on baking time sorry. Enjoy, XOXO Carine

    • You can do a cashew frosting. Soak 1 cup cashew nuts in boiling water for 30 minutes then drain and blend on high speed along with 1 cup of almond milk, 1 teaspoon vanilla extract, lemon zest and 2 tablespoons lemon juice. Adjust milk to get the frosting thinner. It is a great dairy-free option for cake frosting. I hope this helps ! Enjoy the recipe, XOXO Carine

  9. The cream cheese frosting has split when I added powdered xylitol ???? I Will have to use this somehow, I dont have more to make fresh batch.

    • I am not sure what you mean by split. I would be happy to help you! To make frosting always make sure all ingredients are at room temperature for 3 hours, not cold. Hope it come out great and tasty. XOXO Carine

    • Of course, lemon strawberry is a deicious combo too (even raspberry!). Plus strawberries have less net carbs so it is a great idea. Check my keto fruit list to help you choose the right fruits if you need. Enjoy the cake, XOXO Carine.

  10. 24 slices from a 9-inch round layer cake? Seriously? I love the way these sites try to fool you into believing these are low-carb recipes by making the servings incredibly small. I wouldn’t even know how to cut a round layer cake into 24 slices.

    • Cut cake at center. Turn cut at center again. Then cut 2″ away from center. Do that to other side of center. Turn again cut 2″from center. Cut again on other side of center You’ll get about 24 pieces if square cake. Few may be smaller. Google .you tube shows one cake maker cutting one this way. Hope it helps.

      • Thanks for such a lovely explanation, that is exactly how I cut the cake in 24 pieces but I was struggling to explain it 🙂 But I agree there is some great tutorial on Youtube, the one in this video, scroll to the end at 1 minute where this show you how to cut the cake, it is perfect. XOXO Carine

    • Good morning! This cake is definetely a low carb recipe using only low carb and sugar free ingredients. Consequently it is also a cake high in fiber, fat and protein. That is why I recommend to serve 24 portions of this 2 layer cake (not slices, I cut my cake into squares horizontally). Believe me, one serving is very fulfilling and way enough to fix your sweet tooth. This said, if you want to cut the cake in 12 big slices you can do that too and so one big slice of this lemon cake will come to 9.8 g net carbs which is still very low ! Keep in mind that a regular cake, not low carb has aroun 50-60g carbs per 100g slice! So yes, I am happy to say that this cake is low carb, sugar free and a diabetic friendly cake to celebrate. I hope you will give it a try. Have a great day, XOXO Carine.

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The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.

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