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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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
Hello
Sorry I’m not expert in baking. What do you mean by 1 1/4 teaspoon baking powder? Thanks
This means you need 1 teaspoon + 1/4 teaspoon of baking powder. Enjoy the recipe around here, XOXO Carine
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
PLEASE will you stop sending me these things. I do not want them. Thank you.
You are referring to push notification that you subscribe from your device, phone or laptop. These subscription are not controlled by website owner and to turn off these notification you have to update your browser notification settings on your device. This is the tutorial to follow if you are using Chrome, or for Safari.
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
Thank you so much! Raspberries must tate amazing too ! Thank you for trying my recipes, XOXO Carine
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
Hi, What could i use as a replacement for the butter and cream cheese in the frosting? I am making this cake for my mother and she can’t have either of those.
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
Can I do this frosting with almonds instead of cashews?
Yes, it should work
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
Will this taste great with strawberries instead of blueberries?
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.
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.
Can this recipe be used for cupcakes or does it need to be heavily modified?
Sure, that will make delicious cupcakes too without modifying the recipe. I think it will cook way faster in cupcaker case tho probably 25-30 minutes only for a tray of 12 cupcakes. Enjoy the recipe, XOXO Carine
This cake was wonderful! I will make this cake again and again!
Thanks so much for trying this cake recipe! I am so happy you enjoy it. See you soon on the blog. XOXO Carine