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DRY INGREDIENTS

Almond flour = 180 g (1 1/2 cups)

Coconut Flour = 45 g (1/3 cup)

OTHER FLOUR OPTIONS

1. Solely almond flour = 360 g (3 cups)

2. Solely coconut flour = 90 g (3/4 cup)

Baking powder = 12 g (3 tsp)

Baking Soda = 4 g (1 tsp)

Monk fruit or any keto friendly sweetener = 50 g (1/4 cup) (This amount is a reduced amount so that it balances out with the sweetness of the frosting. If you are omitting the frosting, then you need to increase the sweetener for the batter from 80 to 100 g)

Salt = 1/2 tsp

Lemon zest = 1 lemon

Fresh blueberries = 150 g (3/4 cup)

WET INGREDIENTS

Coconut oil = 120 g (1/2 cup) (OR any keto friendly oil)

Whole eggs = 4 large (230 g)

Fresh lemon juice = 60 ml (4 tbsp)

Whipping or heavy cream = 190 ml (2/3 cup) (OR yogurt/coconut/sour cream)  

Vanilla extract = 1 tsp

INGREDIENTS FOR CREAM CHEESE FROSTING

Cream cheese = 226 g (8 oz) (Room temperature)

Powdered Sweetener = 80 g (2/3 cup) (I used Allulose so it will not taste grainy when chilled, but you can use any keto friendly powdered sweetener)

Whipping Cream = 60 ml (1/4 cup)

Salt = 1/8 tsp

Fresh lemon juice = 30 ml (2 tbsp) (This amount is quite tangy so if you prefer less tangy, you can use 15 ml (1 tbsp)

DIRECTIONS FOR CAKE

1.  For best results, weigh the ingredients with a digital scale.

2.  Preheat the oven at 340 F or 170 C.

3.  In a bowl, add all the dry ingredients (except the fresh blueberries) and mix until well combined.

4.  Add all the wet ingredients and whisk until well combined. The batter is moderately thick.

5.  Transfer the batter into a 9-inch square baking pan lined with parchment paper and spread evenly.

6.  Place the fresh blueberries on the top of the batter and press down lightly.

7.  Bake for 30 mins or until a toothpick comes out clean.

8.  Cool the cake completely before frosting

DIRECTIONS FOR BUTTERCREAM FROSTING

1.  In a bowl, add the cream cheese and powdered sweetener. Use a handheld mixer to whisk until creamy and pale in color. You can also whisk it manually.

2.  Add the rest of the ingredients and whisk again until smooth and creamy or until soft peaks.

3.  Chill while waiting for the cake to cook and cool completely.

4.  Spread the frosting evenly on the top of the cake. Trim the sides (optional).

5.  Slice the cake into 16 servings.

[Total Servings = 16]

NUTRITION INFO PER SERVING

Total Carb = 6.7 g

Dietary Fiber = 2.1 g

Net Carb = 4.6 g

Calories = 273

Total Fat = 25.3 g

Protein = 5.8 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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