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.
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
Instructions
For the cake:
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Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
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In a medium bowl, whisk together the almond flour, Swerve Granular, coconut flour, baking powder, and salt.
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Add the melted butter, egg, and lemon zest to the dry ingredients, stirring until fully combined.
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Pour the batter into the prepared pan and spread it evenly.
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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:
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In a mixing bowl, beat together the softened cream cheese, butter, and Swerve Confectioners until smooth and creamy.
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Add the egg, lemon zest, lemon juice, and lemon extract (if using), and mix until well incorporated.
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Gently fold in the blueberries, being careful not to crush them.
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Once the cake has cooled, spread the lemon cream cheese filling over the top of the cake, smoothing it into an even layer.
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Bake for an additional 10-12 minutes, or until the filling is set and slightly golden on the edges.
To finish:
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Let the cake cool completely before dusting it with powdered Swerve.
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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
