Why You’ll Love This Recipe

If you’re a fan of tangy lemon and fresh berries, this Blueberry Lemon Keto Butter Cake will quickly become your new favorite dessert. The almond flour cake is moist and rich, while the lemon cream cheese filling adds a layer of smoothness and brightness. The burst of blueberries throughout provides a pop of flavor, and the best part is that it’s completely keto-friendly! Whether you’re serving it at a gathering or enjoying it as a special treat, this cake is sure to impress.

Ingredients

For the cake:

1 cup (112 g) almond flour
1/4 cup (45.5 g) Swerve Granular
2 tbsp (14.2 g) coconut flour
1 teaspoon baking powder
¼ teaspoon salt
¼ cup (56.75 g) butter, melted
1 large egg
1 tsp lemon zest

For the filling:

6 ounces (170.1 g) cream cheese, softened
¼ cup (56.75 g) butter, softened
⅓ cup Swerve Confectioners
1 large egg, room temperature
2 tsp lemon zest
2 tbsp lemon juice
1/2 teaspoon lemon extract (optional)
3/4 cup (111 g) blueberries

For dusting:

Powdered Swerve

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the cake:

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the almond flour, Swerve Granular, coconut flour, baking powder, and salt.
Add the melted butter, egg, and lemon zest to the dry ingredients, stirring until fully combined.
Pour the cake batter into the prepared pan and spread it evenly.
Bake for 18-20 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean. Let the cake cool completely.

For the filling:

In a mixing bowl, beat together the softened cream cheese, butter, and Swerve Confectioners until smooth and creamy.
Add the egg, lemon zest, lemon juice, and lemon extract (if using), and mix until well incorporated.
Gently fold in the blueberries, being careful not to crush them.
Once the cake has cooled, spread the lemon cream cheese filling over the top of the cake, smoothing it into an even layer.
Bake for an additional 10-12 minutes, or until the filling is set and slightly golden on the edges.

To finish:

Let the cake cool completely before dusting it with powdered Swerve.
Slice and serve chilled or at room temperature for the best texture.

Servings and timing

Servings: This recipe makes about 8 slices.
Prep time: 15 minutes
Cook time: 30-35 minutes
Total time: 50-55 minutes (including cooling time)

Variations

Berries: Feel free to substitute the blueberries with raspberries or blackberries for a different berry flavor.
Glaze: For an extra touch, you can drizzle a simple sugar-free lemon glaze over the top of the cake after baking.
Add-ins: Stir in some chopped nuts, like almonds or walnuts, for added crunch in the filling or crust.

Storage/Reheating

Store any leftover cake in an airtight container in the refrigerator for up to 5 days. The cake can be enjoyed chilled or at room temperature. To freeze, wrap the cake tightly in plastic wrap and store it in a freezer-safe container for up to 2 months. Thaw in the refrigerator or at room temperature before serving.

FAQs

1. Can I use regular flour instead of almond flour?

This recipe is specifically designed to be low-carb and keto, so using almond flour is essential for maintaining its keto-friendly status. Regular flour will not work as a substitute.

2. Can I use a different sweetener than Swerve?

Yes, you can substitute Swerve with other keto-friendly sweeteners like erythritol, monk fruit, or allulose. However, the texture and sweetness may vary slightly depending on the sweetener you choose.

3. Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries will work fine in this recipe. Just be sure to fold them gently into the filling to avoid turning the batter blue.

4. Can I make this cake dairy-free?

To make the cake dairy-free, substitute the butter and cream cheese with dairy-free alternatives like coconut oil and vegan cream cheese. Ensure your sweetener is also dairy-free.

5. Can I make this cake ahead of time?

Yes, this cake can be made a day or two ahead of time. Store it in the fridge and dust with powdered Swerve just before serving.

6. How can I make this cake more lemony?

For an extra burst of lemon flavor, add more lemon zest or increase the amount of lemon juice in the filling. You can also add a few drops of lemon extract to both the cake batter and the filling.

7. Can I make this cake in a different-sized pan?

Yes, you can adjust the recipe to fit a different-sized pan, but the baking time will likely change. If using a smaller pan, the cake may need less time to bake, and for a larger pan, it may take longer.

8. Can I substitute the coconut flour with more almond flour?

Coconut flour is much more absorbent than almond flour, so substituting it with more almond flour may alter the texture. If you want to replace it, use about half the amount of coconut flour as almond flour, but be prepared to adjust the wet ingredients.

9. Can I use a hand mixer for the filling?

Yes, a hand mixer works well for blending the cream cheese, butter, and sweetener to make the filling smooth and creamy.

10. How do I store the cake?

Store any leftover cake in the refrigerator in an airtight container for up to 5 days. You can also freeze the cake for longer storage, up to 2 months.

Conclusion

This Blueberry Lemon Keto Butter Cake is the perfect blend of tangy lemon and sweet blueberries, with a rich and buttery base that makes it feel indulgent without the carbs. It’s a beautiful dessert for any occasion, and the creamy filling adds an extra touch of luxury. Whether you’re following a keto diet or just looking for a delicious low-carb treat, this cake is sure to become a favorite in your recipe collection!

Blueberry Lemon Keto Butter Cake

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Author: Julia
Total Time: 50 minutes
Yield: 6-8 servings
Diet: Gluten Free

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Description

This Blueberry Lemon Keto Butter Cake is the perfect low-carb dessert, combining a buttery almond flour base with a creamy lemon-infused filling and fresh blueberries. It’s a delightful balance of sweet and tart flavors, all without the carbs. Topped with a dusting of powdered Swerve, this keto-friendly cake is perfect for any occasion, offering an indulgent treat that satisfies your cravings for something sweet and refreshing.

Instructions

For the cake:

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the almond flour, Swerve Granular, coconut flour, baking powder, and salt.
Add the melted butter, egg, and lemon zest to the dry ingredients, stirring until fully combined.
Pour the batter into the prepared pan and spread it evenly.
Bake for 18-20 minutes or until golden brown and a toothpick inserted into the center comes out clean. Let the cake cool completely.

For the filling:

In a mixing bowl, beat together the softened cream cheese, butter, and Swerve Confectioners until smooth and creamy.
Add the egg, lemon zest, lemon juice, and lemon extract (if using), and mix until well incorporated.
Gently fold in the blueberries, being careful not to crush them.
Once the cake has cooled, spread the lemon cream cheese filling over the top of the cake, smoothing it into an even layer.
Bake for an additional 10-12 minutes, or until the filling is set and slightly golden on the edges.

To finish:

Let the cake cool completely before dusting it with powdered Swerve.
Slice and serve chilled or at room temperature for the best texture.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. The cake can be enjoyed chilled or at room temperature. Freeze for up to 2 months by wrapping tightly in plastic wrap and placing in a freezer-safe container. Thaw in the refrigerator or at room temperature before serving.

Make Ahead: This cake can be made a day or two ahead of time. Just dust with powdered Swerve right before serving for the best presentation.

Dairy-Free Option: Substitute butter and cream cheese with dairy-free alternatives like coconut oil and vegan cream cheese.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Keto, Low-Carb, Dessert
Method: Baking
Cuisine: American