Low Carb Classic Blueberry Cake

Indulge in a guilt-free treat with this Low Carb Classic Blueberry Cake—an irresistible dessert that’s as flavorful as it is wholesome! Perfectly moist and bursting with fresh blueberries, this cake combines almond flour and coconut flour for a gluten-free, low-carb base that’s ideal for those following keto or low-sugar lifestyles. The subtle hint of lemon zest adds a bright, citrusy twist, while the use of granulated erythritol ensures sweetness without the carbs. Ready in just under an hour, this easy-to-make cake uses simple ingredients like unsweetened almond milk and melted butter for a rich, velvety texture. Serve it plain or with a dollop of whipped cream for a stunning treat that’s perfect for dessert, brunch, or snacks. Satisfy your sweet tooth while staying on track with this delicious low-carb blueberry cake recipe!

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 1.5 cups almond flour
• 0.25 cup coconut flour
• 2 teaspoons baking powder
• 0.25 teaspoon salt
• 0.5 cup unsweetened almond milk
• 0.5 cup unsalted butter, melted
• 0.75 cup granulated erythritol
• 3 units large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• 1 tablespoon lemon zest

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line with parchment paper.

Step 2

In a large bowl, mix together the almond flour, coconut flour, baking powder, and salt until well combined.

Step 3

In another bowl, whisk together the almond milk, melted butter, erythritol, eggs, and vanilla extract until smooth.

Step 4

Gradually add the dry ingredients to the wet ingredients, mixing well until the batter is smooth and free of lumps.

Step 5

Fold in the fresh blueberries and lemon zest gently, making sure they are evenly distributed throughout the batter.

Step 6

Pour the batter into the prepared cake pan and spread it evenly using a spatula.

Step 7

Bake in the preheated oven for about 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Step 9

Slice and serve the cake on its own or topped with a dollop of whipped cream or a sprinkle of powdered erythritol for extra sweetness.

Nutrition Facts

Serving size	(885.2g)

Amount per serving	% Daily Value*
Calories	2150.6

Total Fat 189.5g	0%
Saturated Fat 74.8g	0%
Polyunsaturated Fat 0.3g
Cholesterol 816.3mg	0%
Sodium 1812.9mg	0%
Total Carbohydrate 231.5g	0%
Dietary Fiber 32.4g	0%
Total Sugars 23.4g
Protein 57.5g	0%

Vitamin D 163.9IU	0%
Calcium 659.6mg	0%
Iron 10.5mg	0%
Potassium 608.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.6%

Protein: 8.0%

Carbs: 32.4%