Low Carb Vanilla Cake with Low Carb Lemon Simple Syrup!

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This is a nice cake, similar to an angel food or sponge cake. It’s easy to customize and make your own. I decided to add blueberries this time to my batter, you could certainly substitute any other berry for a different twist it.

I decided to pair my blueberry cake with a low carb lemon simple syrup. I used to make a real lemon cake that was the bomb, and the best part was the lemon simple syrup.  This is the inspiration for my now healthier simple syrup.  Check out this super easy way to make this low carb tasty version.


1 cup of coconut flour

1 cup whey protein

3/4 cup swerve

2 tsp. baking powder

1/4 tsp. salt

6 eggs

2 tsp. of vanilla

1/4 cup of heavy whipping cream

5 tbs. of coconut oil

1 cup of blueberries (Optional but a very nice addition)


Mix the coconut flour,whey protein, sugar substitute. Next add the baking powder, salt.  Add the eggs two at a time, when fully combined add the vanilla, heavy cream and coconut oil. Once everything is mixed well, fold in the blueberries. Bake in a pre-heated 350 degree oven for about 30 minutes.

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Low Carb Lemon Simple Syrup

1/4 cup of swerve

1 juice of whole lemon

1/8 tsp. of lemon peel

Directions: mix the swerve with the lemon juice and microwave for 50 seconds. Make sure you do this in a large enough bowl so that it has room to bubble up. You can then either pour the entire lemon simple syrup on the cake or keep it in a serving dish and add to each individual piece.

If you decide to add the syrup one slice at a time you will have to heat up the syrup a few seconds in the microwave once it cools off. It will harden after an hour or so, which makes this a necessary step, but worth the effort for a very moist cake.


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