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    Home » Keto Cakes » Keto Lemon Blueberry Cake

    Published: Jul 6, 2020 · Modified: Mar 22, 2021 by Carolyn

    Keto Lemon Blueberry Cake

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    16.9K shares
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    Celebrate summer’s bounty with this delicious Keto Blueberry Zucchini Cake with Lemon Frosting. It brings so many delicious flavors together in one sugar-free dessert!

    Titled image with a slice of Keto Lemon Blueberry Zucchini Cake on a blue patterned plate, with the rest of the cake in the background

    I first created this delicious keto lemon blueberry layer cake in the summer of 2015. It’s such a summertime classic, I decided it needed an update. It now has the same great flavor and is even lower in carbs.

    I know that it can be hard to think about turning on the oven in the middle of summer. I get that, I really do, and I have many wonderful no-bake keto dessert recipes for those of you who just can’t bear the thought.

    But if you’re a bakeaholic like me, sometimes you’ve just got to suck it up and bear it. Because you can’t bake gorgeous keto layer cakes like this one without a little heat. And sometimes nothing will do but a big layer cake with plenty of creamy frosting.

    So throw open those windows, blast the fans, or jack up the AC, kids. It’s going to get a little hot in here!

    Remaking Keto Blueberry Zucchini Cake

    This cake has long been one of my favorites because it brings together so many wonderful summer flavors. I am usually a diehard chocolate cake girl, but the light tangy sweetness of this Lemon Zucchini Cake, bursting with blueberries, won me over right away. The original was inspired by a cake I saw on I Am Baker.

    But my first version of this recipe was a bit higher in carbs than I like to eat now, and my original photos were a bit overexposed. So it was time to tackle it again and see if I could make it even healthier.

    Spreading lemon cream cheese frosting on a keto blueberry lemon layer cake

    Are blueberries keto?

    The reality is that any food can be “keto” if you eat small enough amounts of it.

    But it turns blueberries, while super healthy and full of antioxidants, are actually not the most keto friendly fruit. While 1 cup of raspberries has 15g of carbs and 8g of fiber, blueberries weigh in at 21g of carbs and only 3.6g of fiber.

    Again, it’s not that blueberries are bad for keto diets, but they do have more carbs than you’d think so it’s wise to be conscious of how many you consume.

    So one of the main ways I reduced the carbs in this cake was by cutting back a bit on the blueberries. But don’t worry, you still get plenty of delicious ripe blueberries in every bite. I also subbed out some of the almond flour for a little coconut flour, and cut back on the sweetener in both the cake and the frosting.

    Top down photo of keto lemon blueberry cake. A slice of cake on a white plate, with the rest of the cake on a blue plate, over a blue cloth. A bowl of blueberries to the side.

    Tips for making Lemon Blueberry Cake

    This is a delicious keto cake for summer, and it’s really not that hard to make. Here are my best tips for getting it right:

    1. Squeeze the zucchini very dry. You can do this with your hands, squeezing it in your palm and pressing it out in the sieve, or you can wrap it a tea towel and twist it up. I don’t like to have to clean a tea towel, so I just do it with my hands.
    2. Mix up your dry ingredients first, before beating the butter, so that it’s ready to add in as needed. And yes…the protein powder is critical to the recipe. It helps the cake rise better. The only good substitute is egg white protein powder.
    3. Make sure your butter is well softened! I find I sometimes have to give it a quick 10-second zap in the microwave, because room temperature is not always soft enough. It will beat more smoothly if it’s properly softened (but not melted), and become fluffier when you add the sweetener.
    4. This goes for the frosting too! Make sure both your cream cheese and butter are well softened so they beat smoothly. Who wants clumps of cream cheese in their frosting?
    5. Don’t skip the grated lemon zest in either the cake or the frosting, as it gives the best flavor. You can also add some lemon extract to the cake, if you want more lemon flavor.

    Ready to make some delicious Keto Lemon Blueberry Zucchini Cake?

    A slice of lemon blueberry zucchini later cake on a white plate with a vase of yellow flowers in the background.

    More Delicious Keto Blueberry Recipes

    • Keto Blueberry Muffins
    • Keto Blueberry Upside Down Cake
    • Keto Blueberry Pancake Bites
    • Lemon Blueberry Scones
    • Keto Lemon Blueberry Donuts
    • Blueberry Cheesecake Squares
    A slice of lemon blueberry zucchini later cake on a white plate with a vase of yellow flowers in the background.

    Keto Lemon Blueberry Zucchini Cake

    Celebrate summer's bounty with this delicious Keto Blueberry Zucchini Cake with Lemon Frosting. It brings so many delicious flavors together in one sugar-free dessert! 
    5 from 37 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Dessert
    Keyword: keto blueberry zucchini cake, lemon blueberry cake
    Prep Time: 30 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour 10 minutes
    Servings: 16
    Calories: 279kcal

    Ingredients

    Cake:

    • 1 medium zucchini shredded (about 200g)
    • ¼ teaspoon salt
    • 2 cups almond flour
    • ⅓ cup coconut flour
    • ⅓ cup unflavoured whey protein powder
    • 1 tablespoon baking powder
    • ¼ teaspoon salt
    • ½ cup butter softened
    • ¾ cup Swerve Sweetener
    • 3 large eggs room temperature
    • 1 tablespoon lemon zest
    • ½ teaspoon vanilla extract (try lemon extract for more lemon flavor!)
    • ¼ cup freshly squeezed lemon juice
    • ¾ cup blueberries fresh or frozen

    Lemon Frosting:

    • 8 ounces cream cheese softened
    • ½ cup butter softened
    • 1 cup powdered Swerve Sweetener
    • 2 tablespoon freshly grated lemon zest
    • ¼ cup freshly squeezed lemon juice
    • 2 tablespoon heavy whipping cream

    Garnish:

    • ¼ cup fresh blueberries

    Instructions

    Cake:

    • Place the zucchini in a sieve and sprinkle with the salt. Toss to combine. Let drain 1 hour and then squeeze out the zucchini to release as much moisture as possible.
    • Preheat the oven to 325F and grease 2 (two) 9-inch round cake pans very well. If your pans are not very non-stick, you may want to line them with parchment paper and grease the parchment.
    • In a medium bowl, combine the almond flour, coconut flour, whey protein, baking powder and salt.
    • In a large bowl, beat the butter with sweetener until well combined. Beat in the eggs one at a time, scraping down the sides of the bowl and the beaters as needed. Then beat in the zucchini, lemon zest, and vanilla extract.
    • Beat in the almond flour mixture until well combined, then beat in the lemon juice. If your batter is quite thick, add a little water, 1 tablespoon at a time, until a spreadable consistency is achieved.
    • Gently fold in the blueberries. Divide the batter between prepared pans and spread evenly to the edges. Bake 30 to 40 minutes, until golden brown around the edges and the top is set to the touch.
    • Remove and let cool completely in the pans, then run a sharp knife around the edges to loosen.

    Frosting:

    • In a large bowl, beat the cream cheese and butter together until smooth. Beat in the sweetener until well combined, then beat in the lemon zest.
    • Beat in the lemon juice and cream.

    To Assemble:

    • Place one cake layer on a serving platter and spread the top with half of the frosting. Add the second cake layer and spread with the remaining frosting. Top with fresh blueberries.
    Nutrition Facts
    Keto Lemon Blueberry Zucchini Cake
    Amount Per Serving (1 slice)
    Calories 279 Calories from Fat 214
    % Daily Value*
    Fat 23.8g37%
    Carbohydrates 7.9g3%
    Fiber 2.8g11%
    Protein 7.2g14%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    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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      Recipe Rating




    1. Elizabeth says

      May 09, 2022 at 9:00 pm

      Would this recipe work if I cooked them as cupcakes? They’d be easier as cupcakes to take on a family weekend trip we’re taking this coming weekend. If yes, could you give me a guess on minutes to bake? Thanks!

      Reply
      • Carolyn says

        May 10, 2022 at 7:46 am

        Every cake can be made into cupcakes but you will simply have to keep your eye on them for timing, since I didn’t make mine that way. Start even lower than you think and just keep checking every few minutes.

        Reply
    2. Monica says

      May 09, 2022 at 2:56 pm

      5 stars
      Made this for Mother’s Day as a desert for myself, loved it!!

      Reply
      • Carolyn says

        May 09, 2022 at 2:57 pm

        So glad you love it!

        Reply
    3. Donna Williams says

      March 11, 2022 at 1:29 pm

      5 stars
      I have made this cake numerous times and it always comes out perfect! Fantastic recipe! Thank you Carolyn!!

      Reply
    4. Lori Burmeister says

      December 16, 2021 at 10:11 pm

      Love this recipe. It is delicious. Is it possible to make ahead and freeze until ready to eat?

      Reply
      • Carolyn says

        December 17, 2021 at 8:46 am

        I think so but I haven’t tried. In general, I recommend frosting cakes after they’ve been frozen but this one should do fine.

        Reply
    5. Diane Welch says

      August 22, 2021 at 6:46 pm

      5 stars
      I made this cake for a gathering with my whole family, 3 generations. I’m the only one that eats low carb, but we have a lot of gluten issues, so it was perfect. The cake was so darned good! I will make it again, with just a couple of tweaks: 1) I didn’t use powdered Swerve, and the granulated doesn’t dissolve, so the frosting had a little granulated crunch to it, 2) I enjoy the taste of cream cheese, would use more cream cheese and less butter next time in the frosting, 3). Personal choice, I would lessen the sweetener in the frosting and use more lemon zest. All personal choices. 4) it is very soft when finished. We ate it at room temp, but I found it much better textured, held together better, as left over coming out of the fridge, so would put it in the fridge an hour or 2 before serving. The cake as is is amazing! Even The Boy (my daughter’s boyfriend) and my Mom, the 2 pickiest people to please, loved it! Thank you!

      Reply
    6. Artemis says

      August 14, 2021 at 11:14 am

      Can I use organic chia seed protein powder (I live in the UK) which says to be used as a flour substitute, in place of the protein whey powder?

      Reply
      • Carolyn says

        August 14, 2021 at 11:36 am

        I am honestly not sure since I have never used chia protein powder. I say you experiment and let me know!

        Reply
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