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Lowcarb lemon blueberry cake

Lowcarb lemon blueberry cake

Lowcarb lemon blueberry cake

Preparation time: 15 min.
Baking time: 30 min.
10 slices

Bring the sunshine into your home with this lowcarb lemon blueberry cake! Delightfully fresh and fruity! The cake layer is made with Steviala almond flour and coconut flour, flavored with Steviala Kristal Sweet Vanilla. In addition, you'll find a sugarfree lemon cream cheese buttercream made with Steviala Frost Lemon as a sugar substitute. It's going to be delicious!


Lowcarb lemon blueberry cake batter

  • 200 grams Steviala almond flour
  • 45 grams Steviala coconut flour
  • 15 grams egg white protein powder
  • 6 eggs
  • Juice of 2 lemons
  • Zest of 1 lemon
  • 75 grams butter
  • 5 ml vanilla extract
  • 75 grams Steviala Kristal Sweet Vanilla
  • 1 teaspoon (gluten-free) baking powder
  • Pinch of salt
  • 150 grams blueberries

Sugarfree lemon cream cheese frosting

  • 200 grams cream cheese
  • 100 grams butter
  • 40 grams Steviala Frost Lemon
  • 40 grams Steviala Frost
  • 3 grams vanilla extract
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest

Baking supplies

  • oven
  • mixing bowl
  • electric hand mixer or stand mixer
  • lemon grater
  • 18 cm springform pan
  • spatula
  • large knife


Making lowcarb lemon blueberry cake

First, start by preheating the oven to 190 degrees Celsius (375 degrees Fahrenheit). Then mix the eggs one by one until fluffy in a large mixing bowl. Then add the melted butter, vanilla extract, lemon juice, and lemon zest, and mix until smooth. Next, add the almond flour, coconut flour, egg white protein powder, Steviala Kristal Sweet Vanilla, baking powder, and a pinch of salt. Furthermore, mix until you have a smooth cake batter. It's best to use an electric hand mixer or stand mixer for this. Then, add the blueberries and gently fold them into the cake batter using a spatula.

Then pour the lowcarb lemon blueberry cake batter into a greased springform pan lined with parchment paper. Furthermore, place the pan in the oven and bake for 30 to 45 minutes. The baking time may vary depending on your oven, as every oven is different. Next, check with a toothpick after 30 minutes to see if the cake is done. In addition, allow the cake to cool completely.

Sugarfree lemon cream cheese buttercream

While the cake is cooling, prepare the sugarfree lemon cream cheese buttercream. Make sure all the ingredients are at room temperature. This will prevent the cream cheese buttercream from curdling. First, mix the butter together with the cream cheese and vanilla extract until creamy. Then add the lemon zest, lemon juice, Steviala Frost Lemon, and regular Steviala Frost. Then mix until you have a smooth and creamy cream cheese buttercream. At last, let it rest in the refrigerator for at least 1 hour.

If your buttercream curdles, don't panic! Add a layer of warm water to a large bowl. Then place the mixing bowl with the curdled buttercream in the warm water. Next, mix the buttercream until smooth. The warmth will slightly melt the butter, making it smooth again!

Finishing the lowcarb lemon blueberry cake

At last, let's finish assembling the lowcarb lemon blueberry cake. In addition, make sure the low carb cake has completely cooled. Then, horizontally slice the cake in half (or make 3 layers if desired). First, spread half of the sugarfree lemon cream cheese buttercream over the first layer and place the other cake half on top. Then spread the remaining buttercream over the top and sides of the cake. At last, decorate the lowcarb lemon blueberry cake with lemon zest, and now you can enjoy a delicious slice of lowcarb lemon blueberry cake!

Nutritional values per portion

  • Calorieën: 372
  • Carbohydrates: 4.7
  • Fats: 33.6
  • Proteins: 11.3
@steviala Koolhydraatarme lemon blueberry cake ?? Recept is te vinden op ? #suikervrij #koolhydraatarm #keto #gezond #sugarfree #lowcarb #healthy ? Coffee - beabadoobee

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