Sugar Free Blueberry Lemon Cake
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Sugar Free Blueberry Lemon Cake

Delicious Sugar Free Blueberry Lemon Cake is a wonderful blend of blueberries combined with hints of fresh lemon. Every bite has sweet pops of juicy blueberry and a wonderful fresh lemon flavor.
Course Cakes, Muffins and Sweets, Dessert
Cuisine Diabetic, Gluten Free, Keto, LCHF, Low Carb, Low Sugar, Sugar Free
Keyword blueberries, blueberry, blueberry lemon cake, cake, diabetic-recipe, gluten-free, keto cake, lemon, low carb cake
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 16 serves
Calories 182kcal

Ingredients

Cake Ingredients

  • 200 gms almond meal/almond flour
  • 50 gms coconut flour
  • 1.5 teaspoons baking powder
  • pinch salt
  • juice and rind of half a lemon
  • 5 large eggs
  • 100 ml sugar free coconut cream can be switched for almond milk or coconut milk
  • 100 gms butter at room temperature
  • 1/2 cup Erythritol or alternative sweetener
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries-rolled in 1 teaspoon of almond flour

Glaze Ingredients- optional

  • 3 tablespoons low carb confectioners sweetener or 2 tablespoons of Erythritol/Stevia or Monkfruit blend processed to fine powder
  • 2 tablespoons lemon juice or to taste

Instructions

Preheat oven to 155 C/310 F Fan Forced

    Cake Instructions

    • Cream the butter and the Erythritol until light and fluffy. Add the eggs one at a time, beating well to blend incorporate before adding next egg.
    • Mix the remaining dry ingredients and stir ensuring the baking powder is well distributed.
    • Add the coconut milk, lemon juice and rind, and vanilla extract to the egg mixture and beat till combined. 
    • Pour the cake into a baking paper lined 9" x 5" loaf pan and bake for 50-60 minutes or until a skewer comes out clean from the centre of the cake.
    • Allow cake to cool in pan. Drizzle with glazing or dust with low carb sweetener to serve. Alternatively slice warm and serve with Sugar Free Vanilla Custard

    Glaze method

    • Combine lemon juice and sweetener together. Drizzle over the top of the cake.

    Notes

    Using Sweeteners
    I minimize the amount of sweetener used in recipes to reduce my sweet tooth, so you may wish to increase the amount to your taste. Taste the batter after you have mixed it and it will give you an idea of whether it will be sweet enough for you. If you switch sweeteners and use a Stevia or Monkfruit and Erythritol blend, it is a lot sweeter than Erythritol or Xylitol on it's own, so you will need to reduce the amount that you use, ie I would recommend 1-2 tablespoons. If you don't have confectioners sweetener, simply blitz some erythritol or erythritol blends in a food processor till fine.

    Nutrition

    Serving: 1serve | Calories: 182kcal | Carbohydrates: 3.2g | Protein: 5.6g | Fat: 15.3g | Fiber: 2.8g