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Keto Blueberry Cake

 

This keto blueberry cake is moist, tasty, and bursting with good for you, blueberries. It features a fresh lemon icing that takes this low-carb blueberry cake to the next level.

It’s a keto blueberry bundt cake that is grain-free, gluten-free, sugar-free, low carb and it’s diabetic and keto-friendly. If that’s not enough it also happens to be easy to make. 

I have a large recipe collection of keto cakes that you should also check out since you can eat cake on keto and there is no reason to feel deprived while you reduce your carbs.

 

 

Keto Blueberry Cake

Keto Blueberry Cake

Keto Blueberry Cake

This keto-friendly blueberry cake makes the perfect spring & summer cake. Studded with blueberries and topped with lemon icing it’s one to make when the weather begins to warm up.

The thick batter allows the blueberries from sinking to the bottom of the pan. The blueberries suspend beautifully through the cake as it bakes.

Are Blueberries Keto? 

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blueberries folded into a keto cake batter

blueberries folded into a keto cake batter

When it comes to a keto diet, your fruit choices are limited. The natural sugar in fruits tends to also make them high in carbs. And when you have foods that are too high in carbohydrates you can be kicked out of ketosis. 

If the goal is to be in ketosis then being kicked out of ketosis is not what you want. But this doesn’t mean you can’t enjoy a blueberry cake as long as it’s a low-carb blueberry cake.

Blueberries are part of the limited list of keto allowed fruits since they are among the lowest in sugar. And because blueberries are rich antioxidant gems, we personally give a nod in their direction.

Something else to take into consideration is to aim to have your blueberries when they are in season. This way you maximize their nutritional value.

During the summer I make it a point to enjoy fresh blueberries. Since I treat them as something to have occasionally, when I do indulge, I maximize their flavor by using them in a recipe.

With that being said, you can also use frozen blueberries and gain lots of benefits from this cake. 

I say all this to say, that although I’m a fan of blueberries I advocate you don’t go overboard with them or any fruit for that matter.  You can recipe like this by simply planning for it.

Blueberry Benefits

  • They are high in fiber, potassium, vitamins C, folate, vitamin B6
  • Blueberries contain a plant compound called anthocyanin a flavonoid. Anthocyanin is what gives blueberries their bright blue color making them rich in antioxidants.
  • Blueberries are also rich in iron, phosphorus, magnesium, calcium, manganese, zinc, and vitamin K. All of these strengthen our bones.

Ingredients You’ll Need To Make A Gluten-Free Blueberry Cake

keto blueberry cake ingredients

Keto blueberry cake ingredients

Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.

The following are the ingredients you’ll need for this sugar-free blueberry cake, note that the full printable recipe is at the bottom of the post

Keto Lemon Glaze

Can You Use Frozen Blueberries In This Low Carb Blueberry Cake

You have the flexibility of using fresh or frozen blueberries in this cake recipe. Keep in mind that if you use frozen, there is no need to defrost prior to folding them into the batter.

That being said, frozen blueberries break down more rapidly in the baking process. This causes the blueberries to streak the cake in an almost tie-dye effect. 

How To Make A Keto Blueberry Cake

Keto blueberry bundt cake process pictures

Keto blueberry bundt cake process pictures

You’ll start by preheating the oven to 350 degrees. Then grease well with solid butter a 12 cup capacity bundt pan.

Measure and sift the almond flour and place it in a large bowl.

Next, measure the coconut flour and add to the large bowl with the sifted almond flour.

To the large bowl add the baking powder and salt. 

Using an electric beater beat the softened butter, and sugar substitute until light fluffy for a minimum of 5 minutes.

Next, add the vanilla and lemon extract. 

Then add the eggs one at a time be sure to combine well after each addition. Slowly add all the dry ingredients one tablespoon at a time while continuing to use the mixer.

Fold in the heavy cream, and lemon zest, and then fold in the fresh or frozen blueberries.

Add the batter to the bundt pan. Then bake the cake on the center rack for 35-40 minutes until an inserted toothpick comes out clean.

Allow the cake to cool in the pan for 10 minutes before inverting it to a baking rack. While the cake cools completely on the baking rack make the lemon icing.

Once the cake has cooled, drizzle the entire cake with the lemon icing

Keto Lemon Icing

To make the lemon icing, combine the confectioner’s sugar substitute with the fresh lemon juice, lemon extract, and salt.

Once combined well, drizzle the icing to the top of the cooled cake. Sprinkle the top of the cake with lemon zest.

Tools Needed

You’ll need just a few tools to make this recipe most of which you hopefully already have on hand. 

The only tools you’ll need are an electric mixer, bowl, bundt pan.

Let me also mention that the type of bundt pan you use is important. Not all are created equal and after a while bundt pans don’t release the cakes well so investing in a good one is worth the tiny investment.

I use a CasaWare’s brand because it has a granite ceramic that makes for easy release baking. 

However, if you opt to use a 9 x 13-inch pan, I personally like the ceramic nonstick ones.

Best Sugar-Substitute For Keto Blueberry Lemon Cake

keto blueberry lemon cake

When it comes to choosing your sweetener, I have several low-carb options that work well with this keto quick bread recipe. I really like Lakanto Monk Fruit Sweetener because the texture is spot on and because there is barely any aftertaste.  

This is a great one especially if you are new to sugar substitutes because it mimics sugar the most in my book.

I’m also partial to Swerve an erythritol blend. Although you should keep in mind that it does have a bit more of a cooling aftertaste that some people dislike. 

Alternatively, you could also use a stevia and erythritol-based brand like Pyure.  This is if you prefer to use stevia in your baked goods. If you go this route you need to reduce the amount by half since it is twice as sweet. 

Lastly, if you can’t easily find a more natural sugar substitute you can also use Splenda with great success. I know not everyone would agree with me here and I respect that but in my book, it’s still better than regular sugar. 

However, when it comes to the keto lemon icing you will have to use a confectioner’s sugar substitute. Both Lakanto and Swerve have great ones. 

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I really hope you will give this keto blueberry bundt cake a try. If you do, make sure you remember to tag us on Instagram, Facebook, and Pinterest

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In case you don’t know we have authored two books for you, Essential Keto Bread and Essential Keto Desserts both inspired by your requests over the years. It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.

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Join Our Jesus And Keto Movement 

Looking for an online support system to help you stay the course on keto? As a family, we came to the keto diet looking at it from a Christian perspective. As believers, we live our lives supported by God’s grace.

Knowing firsthand the benefits of this decision we have created a closed Christian group that is using the keto diet to transform their lives. We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.

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keto blueberry cake decorated with lemons

Keto Blueberry Cake

Yield: 20
Prep Time: 15 minutes
Cook Time: 35 minutes
Additional Baking Time: 5 minutes
Total Time: 1 hour

This keto blueberry cake is moist, tasty, and bursting with good for you blueberries. It features a fresh lemon icing that takes this low carb blueberry to the next level.

Ingredients

Keto Lemon Glaze

Instructions

  1. Preheat the oven to 350 degrees.
  2. Grease well with solid butter a 12 cup capacity bundt pan.
  3. Measure and sift the almond flour and place it in a large bowl.
  4. Measure the coconut flour and add to the large bowl with the sifted almond flour.
  5. To the large bowl add the baking powder and salt. 
  6. Using an electric beater beat the softened butter, softened cream cheese, and sugar substitute until light fluffy for a minimum of 5 minutes.
  7. Next, add the vanilla extract. 
  8. Add the eggs one at a time be sure to combine well after each addition.
  9. Slowly add all the dry ingredients one tablespoon at a time while continuing to use the mixer.
  10. Fold in the heavy cream and lemon zest.
  11. Fold in the fresh blueberries.
  12. Add the batter to the bundt pan.
  13. Bake the cake on the center rack for 35-40 minutes until an inserted toothpick comes out clean.
  14. Allow the cake to cool in the pan for 10 minutes before inverting it to a baking rack.
  15. While the cake cools completely on the baking rack make the lemon icing.
  16. Once the cake has cooled, drizzle the entire cake with the lemon icing
  17. Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.

Keto Lemon Icing

  1. Combine 1/2 cup of confectioners sugar substitute with 1/4 cup of fresh lemon juice, lemon extract, and salt.
  2. Once combined well, drizzle the icing to the top of the cooled cake. Sprinkle the top of the cake with lemon zest.

Notes

You can use frozen blueberries in this cake recipe. If you decide to use frozen blueberries there is no need to thaw before folding them into the cake batter.

Nutrition Information:
Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 245Total Fat: 20.6gSaturated Fat: 9.3gCholesterol: 78mgSodium: 120mgCarbohydrates: 7.9gNet Carbohydrates: 4gFiber: 3.9gSugar: .1gProtein: 6.2g

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