Keto Lemon Cake With Blueberries {Low-Carb, Gluten-Free}
Calories 310kcal
Ingredients
- 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)
Instructions
- 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.
Nutrition
Calories: 310kcal
Originally posted 2019-02-20 18:33:48.
