Keto Lemon Blueberry Cake

Three layered cake that is low carb with white icing and blueberries

Keto Lemon Blueberry Cake

The Recipe


Recipe Ingredients


  • 2 cups almond flour blanched, super-fine
  • ½ cup coconut flour
  • ¼ cup protein powder or more coconut flour
  • 6 large eggs room temperature
  • ⅓ cup lemon juice juice from 2 medium lemons
  • 2 tbsp lemon zest
  • ⅓ cup butter melted
  • 1 tsp pure vanilla extract
  • ¾ cup sweetener granulated Erythritol or Monk Fruit
  • 1 cup blueberries
  • 1 tsp baking powder
  • ½ tsp fine sea salt

  • 12 oz. cream cheese room temperature
  • 6 oz. unsalted butter room temperature
  • 1 cup powdered sweetener
  • 1 tsp vanilla extract
  • 4 tbsp heavy whipping cream
  • 2 tbsp freshly grated lemon zest
  • ¼ cup lemon juice freshly squeezed


Recipe Directions

  • Preheat the oven to 350°F/180°C. Grease 3 9-inch or 8-inch round cake pans and line the bottom with parchment paper.
  • Make the cake batter: In a medium bowl, combine the almond flour, coconut flour, protein powder, sweetener, baking powder, and salt.
  • In a large bowl, add the eggs, vanilla extract, melted butter, lemon zest, lemon juice.
  • Mix using an electric mixer for about 2 minutes or until frothy.
  • Add the flour mix over the wet ingredients and continue mixing until the batter looks smooth. Fold in the blueberries.
  • Evenly divide the batter between prepared cake pans. Bake for about 30-35minutes until the top is set to touch and the edges look golden brown.
  • Remove from the oven and let cool completely in the pan.
  • Make the frosting: In a large bowl, add all the lemon frosting ingredients and beat using an electric mixer until well combined and there are no lumps visible.
  • Assemble the cake: Place the first cake layer on a cake stand or serving platter. Evenly spread 1/3 of the cream cheese frosting.
  • Place the second cake layer and top with 1/3 of the frosting, then add the last cake layer. Top with the remaining frosting. Decorate with fresh blueberries and lemon zest.
  • Refrigerate for at least 2 hours before cutting.


Three layered cake that is low carb with white icing and blueberries

Keto Lemon Blueberry Cake

More Keto “Cake” Recipes

Keto Carrot Cake

Keto Almond Flour Cake/strong>


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