Keto Blueberry Cake

My 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 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.

Low-Carb Blueberry Cake

My 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 prevents the blueberries from sinking to the bottom of the pan. The blueberries suspend beautifully through the cake as it bakes.

Are Blueberries Keto? 

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 make a recipe like this by simply planning for it.

Clocking in at 4 g net carbs per serving, it’s a keto cake recipe that allows you to enjoy juicy blueberries while on a low carb diet.

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 This Cake

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

• Almond flour, finely milled
• Coconut flour
• Granulated sugar-substitute
• Unsalted butter, room temperature
• Vanilla extract
• Lemon extract
• Fresh lemon zest
• Full-fat cream cheese softened
• Eggs, room temperature
• Heavy whipping cream, room temperature
• Fresh or frozen blueberries
• Baking powder
• Sea salt

Keto Lemon Glaze

• Confectioner’s sugar substitute
• Fresh lemon juice
• Lemon extract
• Sea salt
• Fresh lemon zest to garnish the top of the cake

Can You Use Frozen Blueberries In This Blueberry Cake

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

Keep in mind that burst blueberries spread into the cake batter, which intensifies the blueberry flavor.

How To Make This Cake

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.

Measure the coconut flour and add it 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 and fluffy for a minimum of 5 minutes.

Next, add the vanilla and lemon extract.

Then, add the eggs one at a time, combining well after each addition. Slowly add all the dry ingredients, one tablespoon at a time, to the wet ingredients while continuing to use the mixer.

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

Add the batter to the bundt pan. 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 onto 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 on top of the cooled cake. Sprinkle the top of the cake with lemon zest.

Store leftovers in an airtight container for up to five days in the refrigerator or up to three weeks.

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, a bowl, and a bundt pan.

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

I use CasaWare’s brand because it has 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

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, which 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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