Sugar Free Lemon Blueberry Cake
Sugar Free Lemon Blueberry Cake, a simple and tasty cake made without added sugar, low carb, gluten free, keto diet friendly dessert recipe.
Servings: 12
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
Mentioned was 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.
*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.
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.
most recently updated:
May 4, 2021*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,
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Nutrition
Calories: 270kcal | Carbohydrates: 11g | Protein: 8g | Fat: 23g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 38mg | Potassium: 143mg | Fiber: 5g | Sugar: 3g | Vitamin A: 109IU | Vitamin C: 3mg | Calcium: 104mg | Iron: 1mg
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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