🍋🫐 Keto Blueberry Lemon Crème Cake

A soft almond-flour lemon cake layered with silky cream cheese frosting and a low-carb blueberry swirl. Light, tangy, and rich—perfect for keto dessert lovers.

🧾 Ingredients

🍰 Lemon Cake:

• 2 cups almond flour (fine)
• ½ cup powdered sugar substitute (erythritol/monk fruit blend)
• ½ cup butter, melted
• 4 large eggs
• ¼ cup heavy cream
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 1 tsp baking powder

🫐 Blueberry Swirl:

• 1 cup blueberries (fresh or frozen)
• 2 tbsp sugar substitute
• 1 tsp lemon juice
• ½ tsp xanthan gum (optional, for thickening)

🧀 Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup butter, softened
• ¾ cup powdered sugar substitute
• 1 tsp vanilla extract
• 1–2 tbsp heavy cream (for fluffiness)

🔪 Instructions

1. Make blueberry swirl

• Heat blueberries, sweetener, and lemon juice in a saucepan
• Simmer until soft and slightly thick
• Stir in xanthan gum if using
• Cool completely

2. Bake cake

• Preheat oven to 350°F (175°C)
• Mix all cake ingredients until smooth
• Pour into lined 8×8 or round pan
• Bake 20–25 minutes
• Cool completely

3. Make frosting

• Beat cream cheese and butter until smooth
• Add sweetener and vanilla
• Mix until fluffy, add cream if needed

4. Assemble

• Slice cake into layers (if thick enough)
• Spread frosting + blueberry swirl between layers
• Frost outside
• Add extra swirl on top

5. Chill

• Refrigerate 1–2 hours before slicing (helps set texture)

❓ Q&A

Q: Is it really keto?
A: Yes—low-carb ingredients keep net carbs minimal.

Q: Can I use coconut flour instead?
A: Not 1:1—coconut flour absorbs more liquid, so adjustments are needed.

Q: How do I get that cheesecake-like texture?
A: Don’t overbake + chill well—it firms up beautifully.

Q: Can I freeze it?
A: Yes! Slice first for easy portions.

💡 Tips

• Use powdered sweetener for smooth frosting
• Add extra lemon zest for stronger citrus flavor
• Let it sit at room temp 10 minutes before serving for best texture
• Garnish with fresh blueberries for that bakery look.