Lemon Blueberry Cake (Keto, Paleo, Vegetarian, GFDF)
This lemon blueberry cake recipe was created purely out of a craving for something sweet and it turned out to be a simple and delicious dessert!
Servings 16
Calories 106kcal
Ingredients
- 2 cups almond flour
- ½ teaspoon baking soda
- ½ teaspoon sea salt or kosher salt
- ¼ cup sweetener of choice equal to ½ cup of sugar
- 2 eggs
- 1 heaping tablespoon lemon zest zest from 2 lemons
- 2 tablespoons fresh lemon juice
- ¼ cup heavy cream or coconut cream if dairy-free
- ¼ cup water
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350F. Grease an 8×8 square baking pan with butter or non-stick spray.
- In a medium bowl, mix the almond flour, baking soda, sweetener, and salt. Add the eggs, one at a time, beating well after each addition.
- Wisk in cream and water.
- Mix in lemon juice and zest until well incorporated.
- Pour batter into 8x8 pan and sprinkle blueberries over the top of the batter.
- Bake 20-25 minutes, or until edges of the cake are pulling away from the pan and a toothpick inserted in the center of the cake comes out clean.
Notes
Frost with cream cheese frosting or whipped coconut cream.
Nutrition
Calories: 106kcal | Carbohydrates: 5g | Protein: 4g | Fat: 9g | Fiber: 2g
