Sugar Free Blueberry Sheet Cake is a simple and tasty recipe idea.
I like that this recipe is made with fresh fruit and no added sugar!
Sugar Free Blueberry Sheet Cake
This is a sheet cake recipe that has the amazing taste of fresh blueberries with a hint of lemon.
Even better, this sheet cake is friendly to the keto, low carbohydrate, and gluten free diets too!
Did you try my Sugar Free French Silk Pie?
That French silk pie has the same taste and texture of a basic French silk pie.
However, my pie is made without adding eggs or sugar!
This recipe is made with both almond flour and coconut flour. You can find a good selection of both almond flour and coconut flour here.
People sometimes ask what is the difference between sheet cake and regular cake.
Technically, sheet cake is a kind of cake rather than something different.
That is, sheet cake is a cake that is simply baked in a pan that is not round like a 'normal' cake usually is baked in.
Here is what a sheet cake actually is.
A sheet cake is a cake that is baked in a sheet cake pan.
These cakes may be a bit more dense than a round cake because of the sheet cake pans that the cakes are baked in.
You may be wondering why people bake sheet cakes.
There are some great reasons to bake a cake in a sheet pan.
These cakes are especially popular with novice bakers who just want to get the cake baking job done.
People like sheet cakes because they are easy.
Sheet cakes are baked in the same sheet cake pan that you can serve and frost them in.
The sheet cake pans are also easy to travel with and slice cake slices in when you get there.
Here are some tips for making sheet cakes.
Use a sheet cake pan that comes with a cover.
This makes it easier for you to store or transfer the cake to another location.
More helpful tops for you.
- This recipe comes with a simple frosting. Feel free to omit the frosting if desired.
- While my cake is made with blueberries, you could use another fruit with or instead of the blueberries. I like strawberries for example.
- You can make this cake into a birthday or celebration cake. Sugar free sprinkles can be found here.
How to store leftover sheet cake.
Leftover sheet cake should be covered with plastic wrap or the lid that comes with the sheet pan.
If properly covered, this cake should stay fresh for about five days when refrigerated.
Here are some similar recipes that you may also like.
- Sugar Free Copycat Oreo Crumbl Cookies
- 3 Ingredient Sugar Free Peanut Butter Cookies
- Sugar Free Thin Mint Cookies
- Fabulous Sugar Free Fudge
- Sugar Free Chocolate Pudding Pie
- Keto Chaffle Ice Cream Sandwich
- Sugar Free Cheesecake Bars
- Keto Almond Flour Brownies
Keep up to date with my recipes
You can check out my guide on baking with sugar alternatives on Amazon
I have some great tips on which alternatives may work in a recipe such as this one.
Be sure to follow me on facebook and subscribe to my recipes via email to keep up to date as well.
About this recipe for sheet cake.
This is a simple cake recipe that is made in a sheet cake pan.
Use a rimmed sheet cake pan that is at least two inches tall (9 X 13 works well) to get a good sized piece of cake rather than a bar sized serving.
This cake is also keto, low carbohydrate and gluten free diet friendly.
We are using coconut flour and almond flour rather than all purpose flour. Please make sure that you are using the designated amount of each of these flours as indicated in the recipe for best results.
Ingredients needed to make sugar free sheet cake.
- Almond Flour- 2 ½ cups.
- Coconut Flour- ¼ cup.
- Baking powder- 2 teaspoons.
- Butter- ½ cup, melted and then allowed to cool.
- Sugar Alternative- ⅔ cup. I like erythritol for this recipe. Use a sugar alternative that is granular, measures like erythritol, and that can be baked with.
- Eggs- 5. Two of the eggs should be separated. You can place the yolks from the two separated eggs with the three other full eggs for this recipe. You will need the egg whites for this recipe too.
- Apple Cider Vinegar- 1 teaspoon.
- Vanilla Extract- 2 teaspoons.
- Lemon Juice- 2 tablespoons.
- Lemon Zest- 2 teaspoons.
- Blueberries- 1 cup. Plus additional as desired for topping. The blueberries should be at room temperature.
- For the optional frosting, cream cheese (1 cup, soft), Butter (½ cup, soft), Sugar Alternative (1 tablespoon or to taste). You can also add ½ teaspoon of extract or as desired for flavor.
How to make Sugar Free Blueberry Sheet Cake
- Preheat your oven to 350 and prepare your rimmed sheet pan for nonstick. I like parchment paper but, greasing with margarine etc. works fine in this recipe too.
- In a medium bowl, use a whisk or a fork to mix together the almond flour, coconut flour and the baking powder. Set this bowl aside.
- Next, in a mixing bowl, beat together the butter and the sugar alternative until combined. Then beat in three eggs and two yolks (save the two whites for later use in this recipe) along with the the apple cider vinegar, vanilla extract, lemon zest, and lemon juice. Lastly, stir in the dry ingredients from the medium bowl until just combined.
- For this next step, we need to beat the egg whites until firm peaks develop. I suggest that you use clean mixer attachments to do so. What I do is use a stand mixer for the first part of this recipe and then a hand mixer for the egg whites. If you are able to do so, this will make your life a bit easier with this recipe.
- Now, we will first use a rubber spatula to fold in the blueberries to the batter. Then we will gently fold in the peaked egg whites over the blueberries and batter. Once this is done your can transfer the cake batter to your prepped baking pan.
- Bake for 20-25 minutes or until the center of the cake is set and a toothpick comes out clean. Allow the cake to cool before frosting it. For the frosting, simple combine the listed frosting ingredient. Refrigerate the cake for at least an hour before serving to allow for the frosting to set.
The Recipe Card for Sugar Free Blueberry Sheet Cake
Sugar Free Blueberry Sheet Cake,
Ingredients
- 2 ½ cups Almond Flour
- ¼ cup Coconut Flour
- 2 tsp Baking Powder
- ½ cup Butter - see post for details.
- ⅔ cup Erythritol - see post for details and alternatives.
- 5 Eggs - see post for important details.
- 1 tsp Apple Cider Vinegar
- 2 tsp Vanilla Extract
- 2 tbsp Lemon Juice
- 2 tsp Lemon Zest
- 1 cup Blueberries
For the optional frosting, cream cheese (1 cup, soft), Butter (½ cup, soft), Sugar Alternative (1 tablespoon or to taste). You can also add ½ teaspoon of extract or as desired for flavor. Plus additional blueberries.
Instructions
- Preheat your oven to 350 and prepare your rimmed sheet pan for nonstick. I like parchment paper but, greasing with margarine etc. works fine in this recipe too.
- In a medium bowl, use a whisk or a fork to mix together the almond flour, coconut flour and the baking powder. Set this bowl aside.
- Next, in a mixing bowl, beat together the butter and the sugar alternative until combined. Then beat in three eggs and two yolks (save the two whites for later use in this recipe) along with the the apple cider vinegar, vanilla extract, lemon zest, and lemon juice. Lastly, stir in the dry ingredients from the medium bowl until just combined.
- For this next step, we need to beat the egg whites until firm peaks develop. I suggest that you use clean mixer attachments to do so.
- Use a rubber spatula to fold in the blueberries to the cake batter. Then gently fold in the peaked egg whites over the blueberries and batter. Transfer the cake batter to your prepped baking pan.
- Bake for 20-25 minutes or until the center of the cake is set and a toothpick comes out clean. Allow the cake to cool before frosting it.
- For the frosting, simple combine the listed frosting ingredient. Refrigerate the cake for at least an hour before serving to allow for the frosting to set.
Recipe Notes
Please see recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
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Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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Nutritional Information is only an estimate and can vary especially with ingredients that are used.
Sugar Free Blueberry Sheet Cake, a delicious and simple cake recipe with fresh fruit and no added sugar. Keto and Gluten Free.
Please see recipe post for further details on this recipe.
You can see items that have been featured on my Sugar Free Sunday Spotlight here.
