Keto Lemon Cake With Blueberries {Low-Carb, Gluten-Free}

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4.5 from 76 votes

Keto Lemon Cake With Blueberries {Low-Carb, Gluten-Free}

55 minutes
Calories 310kcal


  • 4 eggs (large
  • 1/2 cup Swerve Sweetener (powdered sweetener)
  • 2 teaspoons lemon zest
  • 1 1/2 cups almond flour (large, separated)
  • 1/2 cup frozen blueberries
  • 1 tablespoon almond flour (large, separated)


  • Preheat oven to 350F.
  • Line the bottom of a 8-inch pan with removable bottom (I use this one) with parchment paper.
  • Spray with cooking spray over the parchment and the sides of the pan.
  • Set aside.
  • In a large bowl combine the egg yolks and powdered sweetener, beat on medium-high speed for 3-5 minutes, until pale, thick ad fluffy.
  • Add the lemon zest and almond flour.
  • Mix until just combined.
  • In a separate bowl beat egg whites on medium-high speed for 2-3 minutes until stiff peaks.
  • Fold 1/4 of the egg whites into the almond egg yolk mixture, it will be thick.
  • Continue adding a little bit of the egg whites to the almond egg yolk mixture, folding after each addition.
  • Alternatively (not recommended, but could work), incorporate the egg whites into the mixture using a mixer on the lowest setting and stop beating until just combined.
  • Pour the batter into the pan, smooth the top.
  • Bake for 30 minutes, until toothpick inserted comes out clean.
  • Let the cake cool inside the pan for 15 minutes, then remove.
  • Dust with powdered sweetener, top with blueberries, cut and serve.


Calories: 310kcal

Originally posted 2019-02-20 18:33:48.

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