A whole new take on Gooey Butter Cake! This healthier keto blueberry lemon butter cake has a buttery crust and a rich cheesecake filling. It’s the perfect way to celebrate blueberry season.
As I do every year, I am trying to make the most of fresh summer produce. And this Keto Blueberry Lemon Butter Cake is off-the-charts delicious. I may have swooned a little at that first bite.
Gooey butter cake isn’t really cake in the regular sense of the word. It’s more akin to cheesecake bars, but with a buttery, cake-based crust. I have a classic Keto Gooey Butter Cake that pays homage to the original. I also have a keto pumpkin gooey butter cake that is extremely popular in the fall.
But the fresh blueberries were calling my name and I had to heed that call. And you will be so glad I did!
Why you will love this recipe
Really, this keto cake recipe is the ideal way to let your fresh berries shine this summer. The blueberry lemon flavor is so zingy and delicious!
One thing I did differently with this cake was cut it down in size. I didn’t want a dessert that served 16 or 18 people. So I modified it to fit an 8×8 inch pan and serve just 9 people. Nine lovely, large squares of gooey butter cake!
It’s also incredibly easy to make. The crust is based on my almond flour cake recipe, with fewer eggs. You just press it into the pan, whip up the keto cheesecake filling, stir in some fresh blueberries, and bake.
The results are unbelievably moist and rich, but they have only 4.6g of carbs per serving. That’s my kind of healthier dessert.
Ingredients you need
- Almond flour: Finely ground almond flour is a must for the best consistency.
- Coconut flour: A little coconut flour in the crust mixture helps offset the moisture in the egg and butter.
- Sweetener: I recommend an erythritol based sweetener for the crust, so it isn’t too soft. The filling can be made with any powdered sweetener you like best.
- Butter: It’s not called gooey butter cake for nothing!
- Lemon: This recipe uses both lemon zest and fresh lemon juice.
- Cream cheese: The filling is a little like cheesecake, except softer and gooier because you add some butter.
- Lemon extract: This is a great way to add lemon flavor without more carbs. (optional)
- Blueberries
- Kitchen staples: Egg, baking powder and salt
Step by Step Directions
1. Prepare the cake batter: In a large bowl, combine the almond flour, sweetener, coconut flour, baking powder, and salt. Stir in the butter, egg, and lemon zest until well combined.
2. Press into the pan: Lightly grease an 8×8 glass or ceramic baking dish. Press the cake mixture into the bottom and partway up the sides of the prepared baking pan.
3. Beat the cream cheese: In another large bowl, beat the cream cheese and butter together until smooth. Beat in the sweetener until well combined.
4. Add the remaining ingredients: Beat in the egg, lemon zest, lemon juice, and lemon extract. Stir in the blueberries by hand.
5. Bake the cake: Pour the filling over the crust. Bake at 325ºF for 30 to 35 minutes, until the filling is mostly set, but the center still jiggles, and the edges are just golden brown. Remove and let cool, then dust with powdered sweetener and cut into bars.
Tips for Success
The trick to getting a truly gooey butter cake is to not over-bake it. That means taking it out of the oven before the filling is completely set. The edges should be set but the center should still have a little jiggle to it.
I recommend a ceramic baking pan for this recipe so that it get over-baked. You can use metal, but I recommend lining with parchment paper to help protect this tender cake. It may bake a little faster so keep your eye on it.
You have multiple sweetener options for this recipe. I do find that allulose makes the crust too soft, so I recommend Swerve or another erythritol based sweetener. But the filling should work with allulose, erythritol, or any other sweetener. Do note that using allulose means it may take longer to set after you remove it from the oven.
Frequently Asked Questions
You can store leftovers in an air tight container in the refrigerator for up to 5 days. You can also freeze the cake, tightly wrapped, for up to 3 months.
Lemons are a relatively low carb citrus fruit and can be used in keto recipes. Half a cup of fresh lemon juice has 10 g of carbs and 3g of fiber. But one rarely consumes half a cup of lemon juice in one sitting, so the carbs are much lower when spread out over a number of servings.
This keto gooey butter cake recipe has 6.8g of carbs and 2.2g of fiber per serving. That comes to 4.6g net carbs per slice.
More delicious blueberry recipes
Blueberry Lemon Keto Gooey Butter Cake
Equipment
Ingredients
Cake
- 1 cup (112 g) almond flour
- 1/4 cup (45.5 g) Swerve Granular
- 2 tbsp (14.2 g) coconut flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup (56.75 g) butter melted
- 1 large egg
- 1 tsp lemon zest
Filling
- 6 ounces (170.1 g) cream cheese softened
- ¼ cup (56.75 g) butter softened
- ⅓ cup Swerve Confectioners
- 1 large large egg, room temperature
- 2 tsp lemon zest
- 2 tbsp lemon juice
- 1/2 teaspoon lemon extract, (optional)
- 3/4 cup (111 g) blueberries
- Powdered Swerve for dusting
Instructions
- Preheat the oven to 325ºF and lightly grease an 8×8 glass or ceramic baking dish. (see Tip for Success).
- In a large bowl, combine the almond flour, sweetener, coconut flour, baking powder, and salt. Stir in the butter, egg, and lemon zest until well combined.
- Press this mixture into the bottom and partway up the sides of the prepared baking pan.
- In another large bowl, beat the cream cheese and butter together until smooth. Beat in the sweetener until well combined.
- Beat in the egg, lemon zest, lemon juice, and lemon extract. Stir in the blueberries by hand.
- Pour the filling over the crust. Bake 30 to 35 minutes, until the filling is mostly set, but the center still jiggles, and the edges are just golden brown.
- Remove and let cool, then dust with powdered sweetener and cut into bars.
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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I think this has to be my most favorite keto dessert that I’ve ever made. I’ve made so many different ones over the years and many good ones but they always tasted like a substitute for a full sugar dessert. Not this one. It is amazing! Thank you. I love it. I passed some on to a friend as well and she loved it also.
I am so glad!
I made this last night and I’m not gonna lie…my husband and I each had 2 pieces. :-O It is so delicious!
Great. so much so that I’ve risked giving out my email and permission?!?!?
that’s HUGE for me BUT these recipes are important and I can only imagine the years of work that’s gone into it.
thank you (*& for the love of all that is holy PLEASE DON’T SELL MY INFO!!!!)
I don’t sell anyone’s info, nor do I share it. https://alldayidreamaboutfood.com/privacy-policy/
We took this to a party where there were non-keto people and everybody liked it. Really easy to throw together and very tasty. Definitely a keeper!
Omg… this was amazing and super quick to whip up. The only thing I did not add was the dusting of the powdered sugar. The texture and flavor to die for . 😋
is it possible to sub the sweetner for allulose? If so how would you adjust the sweetner and the oven temp.
Please make sure you read the blog post as I talk about sweeteners already.
Did this with fresh picked berries, so they were firm and didn’t bleed. I feared it was undercooked but it firmed up perfectly once refrigerated for a few hours, so don’t be tempted to overcook. It is absolutely delicious and I am happy to have this recipe! We picked 20 lbs of blueberries this week 😂
I must have underbaked this because it was really gooey. But once it was refrigerated, it had a solid texture. Loved it!
I totally over baked this by accident but it still had a delicious flavor and did not taste of artificial sweetener at all! Very sweet and satisfying.
5 out of 5 = These are delicious. I made this one twice and plan on keeping the recipe on hand to make more.
OMG, this looks amazing! I also have blueberry bushes and just picked a big container…I definitely plan to make this! As always, another winning recipe from my favorite low-carb author/blogger/recipe creator!
Hi, can the coconut flour be substituted?
Not in this recipe, no.
Looks delicious!! If I double this recipe, what size pan do you recommend?
9×13 inches
Can I use frozen blueberries for this if I thaw and drain them first?
Actually, I recommend adding them frozen because they will bleed less.
This cake was delicious! Friends, who are new to eating sugar-free, low carb food, couldn’t believe how good it was. I followed the recipe as written with fresh blueberries, Swerve and freshly squeezed lemon juice. This is the first time that someone asked me for the recipe, so thanks for creating the recipe for such an excellent cake!
Oh my gosh!! This is so delicious!! Does not taste “keto/low carb” at all!