This refreshing Low-Carb Lemon Blueberry Cream Cake is the perfect dessert to cool off on a hot summer day. Not only are blueberries delicious, but they also have many nutritional benefits! This recipe is a great opportunity to take advantage of the abundance of high quality blueberries available this time of year. The blueberries combined with the sweet and tangy lemon flavor will make you and your family come back for slice after slice!
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The optional blueberry sauce included in this recipe can be used to pour over top the cake or add between the layers of cakes as I chose to do. For the frosting of the cake, I used 3 thin layers of frosting in between the two pieces of cake. Each layer I switched off from lemon to blueberry frosting. Don’t be afraid to play around with different patterns with your frosting! It’s your masterpiece!
Low-Carb Lemon Blueberry Cream Cake
- 3 cups almond flour
- ¾ cup granulated stevia erythritol blend
- ½ tsp baking soda
- ¼ tsp salt
- 4 tbsp coconut oil
- 3 eggs room temperature.
- 1 tsp vanilla extract
- ½ cup almond milk or other milk of choice, room temperature
- 1 tsp lemon extract
- zest from 1 lemon
Blueberry Sauce Ingredients (Optional)
- 1 cup frozen blueberries
- 1 tsp arrowroot powder
- ¼ cup granulated stevia erythritol blend
- 18 oz cream cheese room temperature
- 1 Tbsp vanilla extract
- ½ cup granulated stevia erythritol blend
- 1 tsp lemon extract
- zest from 1 lemon
- 18 oz cream cheese
- 1 Tbsp vanilla extract
- ⅓ cup granulated stevia erythritol blend
- ¼ cup frozen blueberries defrosted
- 3 tbsp blueberry sauce or an additional ¼ cup frozen blueberries defrosted
- Preheat oven to 350 degrees fahrenheit.
- Spray two 9x9 circular pans with oil of choice.
- In a medium bowl, combine almond flour, sweetener, baking soda and salt.
- Add coconut oil, eggs, and vanilla to dry ingredients and stir until smooth.
- Gradually add the milk into the cake batter, stirring between each addition.
- Finally, add the lemon extract and zest and stir until evenly incorporated into the mixture.
- Divide the mixture evenly between the two prepared pans, spreading out the batter out to create even layers.
- Place pan in preheated oven and bake for 30 minutes or until slightly golden and toothpick comes out clean.
- Let cake cool until room temperature before frosting.
Blueberry Sauce Directions (optional)
- In a medium saucepan over medium-low heat, combine blueberries, arrowroot powder, and sweetener, while stirring frequently.
- When the sauce begins to thicken (about 2-4 minutes), remove mixture from heat.
- Cool the blueberry sauce to room temperature before adding to the cake.
Lemon Frosting Directions
- In a medium bowl, beat cream cheese, vanilla, and sweetener with an electric mixer until smooth.
- Add lemon extract and zest and beat until evenly incorporated.
Blueberry Frosting Directions
- In a medium bowl, beat together the cream cheese, vanilla, and sweetener until smooth.
- Add the frozen blueberries and/or blueberries sauce and beat until thoroughly combined.
Cake can be stored in either freezer or fridge. If stored in freezer, allow 5 minutes to defrost before serving.
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Is that 18 oz of cream cheese in each frosting or 1-8oz package of cream cheese?
This is one of our older recipes on the blog. It’s 18 ounces of cream cheese. It’s kind of a lot, but it’s and indulgent kind of cake.
Looks so yummie Can you tell me how many cafbs are in it?
Thank you Mariska!
One serving of this cake (cut into 12 servings) has about 12.8 grams carbs, 6 grams sugar, 3.5 grams fiber and 9.3 net carbs. This calculation includes the cake and the frosting, but not the optional blueberry sauce. I do not include the erythritol in the calculation since it does not affect blood sugar.
My daughter was just diagnosed with type 1 diabetes and she is now following a low carb (ketogenic) diet. She asked for this cake for her birthday and it was spectacular. Everyone – even high carb diets – loved this cake. It is so refreshing, perfect for summer!
Thanks so much for the feedback! I’m so glad we could help make your daughter’s birthday special!
I bought some blueberries yesterday and was wondering what to do with them, Thanks for the inspiration.
I hope you enjoy it!
How do you crystallize the blueberries? Also do you put lemon frosting on first then the blueberry?
Hi Jenny, This was a recipe that Harper did and she’s on a mission trip in rural Haiti right now, so I can’t just ask her how she did it. I only hear from her every once in a while. I think she may have used some frozen blueberries that were thawing for the photo, because she liked the way they looked. I don’t think it really matters how you do the frosting. Whatever works for you should be fine. I hope this helps!
Just made half of the cake recipe for a berry shortcake and it was perfect!! Slightly macerated some strawberries and blackberries, added a touch of powdered swerve and let it sit a bit. Then made whipped cream with la couple drops of vanilla stevia. Everyone loved it!!
Thanks for the feedback! Glad you enjoyed it!
What are the nutritional facts?
I thought I had gone through and calculated and added all of the nutritional data for all of my recipes. Apparently I missed this one. I’m not sure I’ll have a chance today, but will get to it soon.
This recipe is PHENOMENAL!!!! If you’re undecided about making, just do it. You won’t regret it! After finding this recipe then reading the reviews, i decided to make it for our July 4 celebration. I needed a taller cake, so i made four layers and used only three. I also wanted a firmer lemon icing and enough for 1/2- 3/4 inch of icing between the layers and plenty for decorating the cake, so I added butter and more powdered Swerve to the icing. Along with the cake recipe, I made the blueberry frosting and sauce exactly as written.
Everyone LOVED the cake. Seriously. People went back for seconds and thirds. It was absolutely delicious and no one even guessed that it was sugar free…and i didn’t divulge that information either. I will most definitely make this cake again and again.
Thank you Annissa and Harper for this amazing recipe and for all your hard work in creating such fantastic recipes. Thank you for sharing your passion with us:-).
Thanks so much for your awesome review! I love it when people can’t guess when a baked good is low-carb!
Can you get away with skipping the arrowroot powder? Or is there a substitute I could use? Thanks!
Sure, You can use about 1/4 teaspoon of xanthan gum to thicken instead. Just be sure to mix it with the sweetener before adding so you don’t get lumps.
I wish to cut down on almond flour and use some coconut flour for this cake. Would you please know how much. Thanks this does look delicious.
Coconut flour can act very differently from almond flour, so I’m not really sure what would be the right amount.
My batter is very thick is that how it should be?
Yes, if I recall, the batter is thick–more like muffin batter than cake batter.
I’m glad everyone here had better luck than I did–I don’t know what I did wrong, but while the cake itself isn’t bad, my frosting had a terrible aftertaste! I’m pretty sure it’s the fake sugar I used (pyure organic stevia blend), so maybe I got the wrong kind? I used the measurements in the recipe, but the lemon frosting was basically inedible. Clearly I’m in the minority here since other reviews have been positive, so any ideas on what the error on my part was would be helpful.
I wonder if you used the wrong version of Pyure. I know they have some that are just stevia. We use the all purpose blend that I link to in the recipe. While I think Pyure has less of an aftertaste than many of the sweeteners with stevia, some people have a real aversion to it. It does sound like something went wrong…sorry it didn’t turn out the way you had hoped! I know it’s frustrating when you put time, energy and money into something and it doesn’t meet your expectations.
I too did not have the best taste and I’m certain it is due to the sugar. I used the exact kind linked and followed the recipe amounts. Maybe I’m just not used to the taste with the sugar substitute. I’m making this cake for my mom’s birthday. The cake is still beautiful!!
If you’re new to low-carb sweeteners, you might be more sensitive to the flavor of them.
The only thing missing is assembly directions. Can you add those?? Thank you!
Sorry about that. This is one of the older recipes in the blog and we were just learning about the recipe writing process. It’s one that’s on my list to rewrite in the future and perhaps take process photos because I think that makes everything more clear for people.
Re the frosting. You should state it “ one 8 oz cream cheese”. I read it as “18 (eighteen) ounce cream cheese” which seemed like an excessive amount. After buying 32 oz of cream cheese and started making the frosting, I deciphered it as one 8 oz pkg.
It’s a good thing that cream cheese usually lasts a while! I suspect a cheesecake may be in your future.
I am allergic to nuts. Can I substitute regular flour for almond flour? My FIL & MIL are diabetic but can do some carbs. MIL requested this for Birthday cake but I would like to enjoy too. Any other types of flour I could use?
You may want to start with a whole different recipe. I haven’t experimented with other flours in this recipe and I would hate to have you waste ingredients.