Sugar Free Lemon Blueberry Cake is really perfect for this time of the year.
I like how flavorful this cake is as well!
Sugar Free Lemon Blueberry Cake
This is a flavorful cake recipe that features both lemon flavoring and blueberries.
Also, this is a great cake idea for anyone wanting to bring a bit of spring or summer into their recipe ideas.
Did you try my recipe for low carb lemon cheesecake bars?
That recipe for cheesecake also features the great flavor of lemon.
This lemon flavored recipe however, is really about a cake that also has blueberries in it.
I am always looking for the perfect idea for food storage. Check out these Genius Ideas for Food Storage which may inspire you too!
This cake recipe is especially for anyone asking how do you make a moist lemon cake from scratch.
Yes, this is a homemade lemon cake made from scratch.
Hopefully, your cake will turn out moist like mine did as well.
If you have made other similar sugar free cake recipes than you may already know that there can be a loss of moisture in the cake because of the absence of sugar.
Sugar not only adds sweetness to recipes, it also helps baked goods hold on to moisture especially when the recipes are baked in an oven. We will work around this moisture loss issue in this recipe in an attempt to keep this cake moist enough for folks to enjoy.
People ask is almond flour food for baking cakes.
Yes, this cake recipe does call for almond flour.
Almond flour is a low carbohydrate, gluten free, and paleo diet friendly alternative to regular all purpose flour.
Almond flour is basically made from almonds that have been ground up to resemble flour.
The good news about using almond flour, besides it being friendly to so many diets, is that it adds a tasty flavor to what ever it is added to. Almond flour can also add a certain texture which a lot of people seem to enjoy.
Here are some tips for baking cakes.
I just mentioned that this cake recipe calls for almond flour.
Using a blanched almond flour is probably preferred in this recipe if you are concerned about the darker color that comes from an unblanched almond flour.
Here are some more helpful tips for you.
- This recipe also calls for a bit of coconut flour. The coconut flour is added to help balance out the moisture of the almond flour and for added flavor.
- Because coconut flour does not measure one to one with most other flours, I suggest that it should not be omitted from this recipe. A suitable alternative however, could be a denser flour such as oat flour.
- I always like to remind folks that using ingredients that are fresh is essential to the success of this recipe. This is especially true when it comes to the leavening agents that are used (baking powder and or baking soda).
How to make a sugar free lemon glaze.
A seen in the photos in this recipe, there is a glaze that goes on top of the cake (optional of course).
To make this glaze simply whisk together one and three quarters cup of monk fruit powdered sugar with a quarter cup of lemon juice (or water) adjusting as needed for consistency.
Here are some similar recipes that you may also like.
- Cream Cheese Pound Cake that is Sugar Free.
- Sugar Free Lemon Cupcakes.
- Carrot Cake Muffins with No Added Sugar.
- Sugar Free No Bake Pudding Cheesecake.
- Low Carb Strawberry Cheesecake Bites.
- No Bake Mini Low Carb Cheesecakes.
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.
The recipe for Sugar Free Lemon Blueberry Cake
Mentioned above is that this recipe calls for almond flour rather than all purpose flour.
Using a blanched almond flour is probably preferred in this recipe if you are concerned about the darker color that comes from an un-blanched almond flour.
Also mentioned, there is a sugar free lemon glaze that goes on top of this cake.
I provided a recipe for the lemon glaze above.
However, I also have a general sugar free glaze recipe that you can use instead.
Ingredients needed to make blueberry bundt cake.
- Almond Flour- 2 ½ cups.
- Coconut Flour- ½ cup.
- Baking Powder- 3 teaspoons.
- Eggs- 5. The eggs should be separated.
- Coconut Oil- ½ cup.
- Monk Fruit- ½ cup granular. Stevia or another granular alternative that measures 1:1 with granular monk fruit can be used instead. Please refer to the label on the packaging for measuring details.
- Lemon Zest- 1 tablespoon (one average sized lemon).
- Lemon Juice- 1 tablespoon. That is about a quarter of an average sized lemon.
- Vanilla Extract- 1 teaspoon.
- Blueberries- 1 ½ cups. Frozen or fresh is okay.
How to make Sugar Free Lemon Blueberry Cake
- Preheat your oven to 325 and double prep a bundt cake pan for nonstick. For example, you can grease or spray with nonstick and then dust with a flour.
- In a medium sized mixing bowl, use a fork or a whisk to blend together the almond flour, coconut flour, and the baking powder. Set this bowl aside.
- Next, in a mixing bowl, beat the egg whites until they stand in soft peaks (just starting to hold). This should take about four minutes. Set this bowl aside.
- Now, in a large mixing bowl, cream together the coconut oil with the monk fruit. Once this has creamed, you can gently stir in the egg yolks. Next add the dry ingredients from the first bowl along with the lemon zest, lemon juice, and the vanilla extract. Mix until just blended.
- Stir in the egg whites and then gently fold in the blueberries.
- Bake this cake for 30 to 35 minutes or until an inserted toothpick comes out clean. Allow the cake to fully cool before removing it from the pan and topping with the (optional) glaze.
The Recipe Card for Sugar Free Lemon Blueberry Cake
Sugar Free Lemon Blueberry Cake
Equipment
Ingredients
- 2 ½ cups Almond Flour
- ½ cup Coconut Flour
- 3 tsp Baking Powder
- 5 Eggs - separate the eggs
- ½ cup Coconut Oil
- ½ cup Monk Fruit -granular, see post for alternatives
- 1 tbsp Lemon Zest
- 1 tbsp Lemon Juice
- 1 tsp Vanilla Extract
- 1 ½ cups Blueberries
Instructions
- Preheat your oven to 325 and double prep a bundt cake pan for nonstick. For example, you can grease or spray with nonstick and then dust with a flour
- In a medium sized mixing bowl, use a fork or a whisk to blend together the almond flour, coconut flour, and the baking powder. Set this bowl aside.
- Next, in a mixing bowl, beat the egg whites until they stand in soft peaks (just starting to hold). This should take about four minutes. Set this bowl aside.
- Now, in a large mixing bowl, cream together the coconut oil with the monk fruit. Once this has creamed, you can gently stir in the egg yolks. Next add the dry ingredients from the first bowl along with the lemon zest, lemon juice, and the vanilla extract. Mix until just blended. Stir in the egg whites and then gently fold in the blueberries.
- Bake this cake for 30 to 35 minutes or until an inserted toothpick comes out clean. Allow the cake to fully cool before removing it from the pan and topping with the (optional) glaze.
Recipe Notes
Using a blanched almond flour is probably preferred in this recipe if you are concerned about the darker color that comes from an un-blanched almond flour. Also mentioned, there is a sugar free lemon glaze that goes on top of this cake. I provided a recipe for the lemon glaze above.
However, I also have a general sugar free glaze recipe that you can use instead.
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used. - see post for alternatives
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.
*About Sugar Alternatives
Specific sugar alternatives are not given in the recipes presented on this site. Only suggestions are given as to the 'kind' of alternative to use. It is up to you to select the alternative to use that suits your needs best. If the recipe is heated or cooked, it is best to use an alternative that can be heated or cooked with for best results. This site does not endorse any specific ingredients,
*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
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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Happy baking, eating, and enjoying life!
Nutritional Information is only an estimate and can vary especially with ingredients that are used.
Sugar Free Lemon Blueberry Cake, a simple and tasty cake made without added sugar, low carb, gluten free, keto diet friendly dessert recipe.
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.
