Description
A delightful low carb blueberry butter cake that’s perfect for your keto lifestyle, packed with sweet blueberries and rich flavors.
Ingredients
Scale
- 2 cups almond flour
- 1 cup fresh blueberries
- 4 oz cream cheese, cubed
- 3 large eggs
- 1/2 cup unsalted butter, softened
- 2/3 cup erythritol
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1 tsp lemon zest
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan.
- Mix the softened butter and erythritol together until light and fluffy.
- Add the cubed cream cheese, eggs, and vanilla extract, blending until smooth.
- Combine the almond flour, baking powder, lemon zest, and salt in a separate bowl.
- Mix the dry ingredients into the wet mixture gently.
- Add the blueberries and fold them into the batter.
- Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Cool the cake in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
Serve with powdered erythritol on top or a dollop of whipped cream. This cake is a great base for adding various flavors!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: low carb, keto, blueberry, dessert, butter cake