Keto Lemon Cake with Blueberries
By Carine Claudepierre
Published on 01/31/2020 - Last updated on 09/20/2023
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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!
What’s A Keto Blueberry Cake
A Keto Blueberry Cake is a low-carb cake made from two sponge cake layers that contain fresh blueberries and a delicious sugar-free blueberry coulis.
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!
Why You’ll Love This Recipe
This cake is delicious, but it’s also:
- Gluten-Free
- Keto-Friendly (4.9g of net carbs)
- Vegetarian
- Refine Sugar-Free
- Made in 1 Bowl
- Ready in jut 45 minutes
How To Make Keto Blueberry 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.
Ingredients
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 of almonds.
- Coconut flour – make sure it is fresh flour with no lumps. Also, always measure your coconut flour scooped and 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 an organic lemon.
- Baking powder
- Baking soda
- Vanilla
Making Keto 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!
Buttercream Ingredients
All you need for the frosting are:
- Softened cream cheese – bring it 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 sweeteners 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
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
Storage Instructions
If you’ve made a little too much frosting or coulis, you can store any leftovers in an airtight container in the fridge for up to 3 days.
You can store this keto blueberry cake in the fridge in a cake box for up to 3 days.
You can also freeze cake slices, but I recommend freezing the unfrosted cake for better taste when defrosted.
Defrost the slices in the fridge for a few hours.
More Keto Cakes Recipes
If you like healthy cakes, you’ll love my other cake recipes:
Made this keto lemon cake yet? Follow me on Instagram and share a picture on your Instagram story tagging my page! I love to reshare your creation with my Instagram followers and see what you made.
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Keto Lemon Cake with Blueberries
Ingredients
- 2 ¼ cups Almond Flour packed, fine
- ⅓ cup Coconut Flour
- 1 ¼ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- 6 large Eggs at room temperature
- ¾ cup Granulated Sweetener monk fruit or erythritol or xylitol
- 2 tablespoons Lemon Zest
- ⅓ cup Lemon Juice at room temperature
- ½ cup Coconut Oil lukewarm, not hot
- 1 teaspoon Vanilla Extract
- ¾ cup Blueberries fresh or frozen
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
- ⅔ cup Powdered Erythritol erythritol or Monk fruit
Blueberry chia coulis
- 1 cup Blueberries
- 2 teaspoons Chia Seeds
- 2 tablespoons Granulated Sweetener
- 2 tablespoons Lemon Juice
- 1 tablespoon Water
Instructions
- Before you start, make sure ALL the ingredients are at room temperature including eggs, lemon juice, unsweetened almond milk, and flours.
- Preheat oven to 350°F (180°C).
- 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.
Storage
- 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.
Tools
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About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
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Disclaimer
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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Can melted butter be used instead of coconut oil? Thank you
Yes, of course you can!
AMAZING!!! No one could tell it’s a Keto Cake. It’s delicious!!!
Haven’t made it yet but am going to. Can ordinary milk be used instead of almond milk and how many lemons for two tablespoons of zest….seems a lot. Thanks
Yes any milk work, one lemon contains about a tablespoon of zest. You can decrease the zest if you like it less sour
If I want to use regular sugar do I use the same amount? Does it change the texture of the cake? I only need it to be gluten free
Yes, you can use the same amount of sugar!
I made this last year and looked it up again, this is by far one of the best recipes I have made for low-carb/keto. THANK YOU!
Hi, what is the ratio or gram if I want to blend it to Powdered sugar-free sweetener pls advise tq
Click the metric button for measurement in grams and our sweetener converter to converter granulated sweeteners to powdered. Enjoy
Made this without blueberries for father in law’s birthday, everyone loved it.
This recipes is so easy to follow and tastes amazing!
Thanks 🙂
I’m new to baking, but I would ask that maybe you update the recipe to help understand the consistency of the batter. It came out great, but, I wasn’t sure, because it looked so thick!
Also, I wish I had made the Coulis first and refrigerated it before I started making the cake. I probably ended up adding time at the end waiting for the coulis to cool down.
Otherwise, this cake came out delicious and I’m super happy with the flavor and cake itself.
Thanks so much!
I am glad it worked so well but yes almond flour batter are always thicker than white wheat cake batter. That’s what you should expect. Enjoy the recipes around here.
Can I use dried blueberries?
it should work yes
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?
Ange, I use Pyure stevia&erythritol sweetener and have never had a cooling/peppermint flavor.
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
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.
You can use the same amount of flaxmeal instead
Just made this. It’s so delicious!
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!
Any oil works but avocado oil will give a greenish color to the cake batter. I would rather use a light olive oil or almond oil or walnut oil.
What is the serving size? It says 24 but it would be hard to cut the cake into 24 slices?
yes, it’s a two layer cake so 24 is the serving to limit carbs. Subscribe to my free sweetashoney member area, you will get my free printable to see how to cut a cake into 24 easily. Enjoy, Carine
Hi ! Can i subsitute the sweetener to maple syrup or honey instead ? If
So what would the ration be ?
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
I can’t have coconut. What is a good replacement for it ?
Unfortunately you need coconut flour for this cake recipe,
I found 2 coconut oils. One looks like oil and one looks like thick lard. What should I use?
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
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
I love your recipes
Thank you ! enjoy the cake, XOXO Carine