The best low carb cake of the summer! Zucchini, blueberries and lemon come together in a heavenly gluten-free, grain-free dessert. Keto and THM friendly.
The internet’s a funny thing and the friendships you make online can be a little deceiving. Some people are not at all like you think they will be when you meet them. They hone an internet persona that is entirely different from who they are in real life, and if and when you do meet in person, it can throw you for a loop. It’s not that they mean to deceive you, really. It’s just the nature of life online where you aren’t limited by the usual trappings of accepted social protocol. You can dispense with small talk and get to the nitty gritty a little more easily. So what I often find is that people who seem very gregarious and friendly online are much more reserved, sometimes even painfully shy, in person. And this always comes as a surprise to me.
However, I recently chanced to meet a fellow blogger and online friend in person who was exactly the reverse of that scenario. Amanda of I Am Baker and I have been chatting online for several years in many blogging groups and such. And we have exchanged messages behind the scenes as well. She would ask my advice here and there and she always referred to herself as shy and unpopular. So you can imagine I had an image of her in my mind as I went off to a conference that we were both attending. I thought she’d have a quiet smile and a gentle manner and that I’d have to work to draw her into conversation.
Well imagine my surprise when she turned out to be one of the most outgoing and energetic people I’ve ever met. She was quite literally the life of the party, cracking jokes and laughing in a glorious, booming laugh that made everyone around her want to join in the hilarity. The rest of us were like moths to the flame, all drawn to her presence every time she walked in the room. And yet she was humble and friendly to everyone, despite her immense popularity. I was floored, completely and utterly floored. Yes, friends, I was entirely duped by Amanda. And I like her all the better for it.
She also happens to be one of the most talented cake bakers and decorators out there and is the author of Surprise Inside Cakes, a gorgeous cookbook that will kind of blow your mind. While none of her creations are low carb or gluten-free, they are a wonderful source of inspiration. I had bookmarked her Blueberry Zucchini Cake with Lemon Buttercream ages ago as potential recipe for low-carbification. And then a reader emailed me with the link, suggesting I make it over. And THEN I ended up with a super-productive zucchini plant in my garden that gives me 1 or 2 large zukes every few days. It also happens to be blueberry season here in the Pacific Northwest. With all of those stars aligned, how could I not make this?
Blueberry Zucchini Cake with Lemon Frosting
| Nutrition Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 310 Calories from fat 237 | |
| % Daily Value | |
| Total Fat 28.35g | 44% |
| Cholesterol 81mg | 27% |
| Carbohydrate 9.73g | 3% |
| Dietary Fiber 3.11g | 12% |
| Protein 8.5g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
The best low carb cake of the summer! Zucchini, blueberries and lemon come together in a heavenly gluten-free, grain-free dessert. Inspired by I Am Baker
Ingredients
Cake
- 3 cups shredded zucchini
- 1/4 tsp salt
- 3 cups almond flour
- 1/3 cup unflavoured whey protein powder
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/2 cup butter, softened
- 1/2 cup Swerve Sweetener
- 1/2 tsp liquid stevia or another 1/2 cup Swerve
- 3 large eggs, room temperature
- 1 tbsp lemon zest
- 1/2 tsp vanilla extract
- 1 cup blueberries, fresh or frozen
Lemon Frosting
- 8 ounces cream cheese, softened
- 1/2 cup butter, softened
- 1 1/4 cup powdered Swerve Sweetener
- 2 tbsp freshly grated lemon zest
- 3 to 4 tbsp freshly squeezed lemon juice
Garnish
- 1/2 cup fresh blueberries
Instructions
Cake:
- Place zucchini in a sieve and sprinkle with salt. Toss to combine. Let drain 1 hour and then press on zucchini to release as much moisture as possible.
- Preheat oven to 325F and grease 2 (two) 9-inch round cake pans very well. You can use 8 inch pans as well but your cake will need to bake a little longer. And 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, whey protein, baking powder and salt.
- In a large bowl, beat butter with sweetener(s) until well combined. Beat in eggs, lemon zest, zucchini and vanilla extract. Beat in almond flour mixture until well combined. (If your batter is quite dry, add 1/4 cup to 1/2 cup unsweetened almond milk until it is a thick but spreadable batter).
- Gently fold in blueberries. Divide batter between prepared pans and spread evenly to the edges. Bake 35 to 45 minutes, until golden brown around the edges and set on the top. Remove and let cool 10 minutes in pan, then transfer to a wire rack to cool completely.
Frosting:
- In a large bowl, beat cream cheese and butter together until smooth. Beat in sweetener until well combined, then beat in lemon zest.
- Beat in 3 tbsp lemon juice. Add remaining tbsp if frosting is too thick.
- Place first cake layer on a serving platter and spread the top with half of the frosting. Add second cake layer and spread with remaining frosting. Top with fresh blueberries.
Recipe Notes
Serves 16. Each serving has 9.73 g of carbs and 3.11 g of fiber. Total NET CARBS = 6.62 g.
Food energy: 310kcal Total fat: 26.35g Calories from fat: 237 Cholesterol: 81mg Carbohydrate: 9.73g Total dietary fiber: 3.11g Protein: 8.50g
Used to make this recipe:
What do you do with the zuchinni once it’s drained? Mix with the dry ingredients or add into the egg mixture?
Sorry, all fixed. I had “vanilla” listed twice in the instructions and I meant zucchini for one of them.
Hey I don’t have whey protein at home is it ok not to use or any subs for it
yOu need a dry protein to replace the gluten, otherwise your cake will not rise as well.
Can I use egg white protein powder I can not have whey.
Sure, that should be fine.
Oh, wow!!! I wish today were my birthday!! Lemon frosting AND blueberries=brilliant.
This looks delicious!! Do you think it would work if I baked this as a loaf?
Sounds and looks delicious Carolyn, and I have all these ingredients ready to go! Thanks for the recipe.
WOW…another great recipe to use the blueberries from my bushes…thanks again, Carolyn!
You have listed Swerve Sweetener and then Swerve – 1/2 cup each – isn’t this the same thing?
Why not list Swerve once as 1 cup?
Read the recipe a little more closely…I list an option for 1/2 tsp liquid stevia, which I used, OR another 1/2 cup Swerve. So it’s what YOU prefer.
Duh – see that now! Thank you!
No worries!
Has anyone tried different sweeteners other than swerve? I have xylitol, trivia and stevia on hand!
Any of those will work in the cake but you need a powdered sweetener for the frosting.
Hi Carolyn, can you make this with coconut flour instead of almond flour? I don’t happen to like almond flour or almond meal…thank you!
Wendell did you try it with coconut flour?
I like to save my coconut flour for keto bread.
I think the coconut flour would suck up all the moisture. So maybe you would not even need to drain/squeeze the zucchini
?
Ilove your recipes! My question is can I substitute vanilla protein powder for unflavored?
Yes, but it will give a distinctive vanilla flavour so leave out any additional vanilla.
About how many zucchini for 3 cups shredded?
Pinned! I can’t wait to try this cake!!
I’m definitely making this cake! Thanks so much! Yum!
Now THAT looks like one yummy cake!!!
I’ve never tried baking with or using whey powder – does it help to bind it all together? Can I substitute with something else?
Will definitely try this – thanks!
{And it looks so pretty too 😉 }
Heidi xx
Ok, just saw someone else also asked they question about the whey…
xx
It helps baked goods rise and hold their shape in the absence of gluten (another dry protein). But you can use powdered egg whites instead.
I dont have two pans, can i bake the cake in one pan and cut it after? Or i need to bake it two times?. Thank you, love all your recipies. Greetings from Spain
I would bake the first layer and then remove it after it cools for a bit, and then I would bake the second layer.
Made the cake today. Absolutely delicious. Super fresh and tasty. Love it. Thank you
I love both lemon and blueberry! I have a recipe for brownies with zucchini that I love so I can’t wait to try these!
I’ve never used whey protein; exactly what purpose does it serve in this recipe? Can it be omitted or substituted? (I think I’ve only seen it come in ginormous containers? I’m not sure I’d ever use it again…). Great job on recipes – I’m trying to omit carbs in my life and having a hard time sticking to it without a variety of some tasty treats and flavorful recipes – can’t wait to try some of these!
For some reason the comments didn’t load before I asked the question – so I see my answer!
Gluten is a protein and in its absence a dry protein like egg white powder or whey protein helps the baked goods rise and hold their shape. And you can get smaller containers and bags of it!
Thanks, I wondered too?
Thank You.
The cake is wonderful.
The zucchini gives it a wonderful texture.
I did notice that the recipe has no starch and a person just has to have starch when cooking with coconut flour and almond flour. Which is a problem if going low carb.
So,— I see; you are telling me that the whey powder does the same thing. That is very good information, that I needed.
I seem to be allergic to just more than gluten. I was doing great on a low carb diet and when I added more into my diet – well gluten for sure; and that is all I can figure. I do hate psoriasis in my ears, even worse than in the joints of my toes and fingers.
Made this cake yesterday and all I can say is “Delicious”. I baked it into cupcakes split them in half put icing in the middle and then put icing on top. Carolyn your the “BOMB”
Jess-
How many cupcakes did you make? And, how long did you bake them, and what temp?
I baked mine for about 32 minutes at 325. I moved the pans to the lowest rack in the oven during the last third of the baking time, since they were already quite brown around the tops/edges. A full recipe makes about 16 cupcakes.
They were PHENOMENAL!
Cupcakes, what a Great idea!
Hi! Did you use paper cupcake liners? I’m concerned about them sticking too much. Thanks!
Use parchment or silicone and you don’t need to worry at all. I love the parchment liners from Paper Chef – http://amzn.to/2xuOVQH
I’ve made so many of your recipes and I’ve never been disappointed! This one, however, absolutely knocked it out of the park! My hubby ate 2 huge pieces and I’ve never seen him do that. I normally stick to chocolate desserts but this is now one of my favorites. Thank you!
Yay, I am so glad!
I have been doing Trim Healthy Mama for a few months and have been so disappointed with any of the desserts I have tried. But I made this on Friday, and , wow, it is so VERY delicious! I will be definitely be trying your other low carb recipes soon. Thank you!
So glad it worked out and you loved it!
WOW! This looks so amazing. If only it wasn’t sweltering hot and humid here, I would turn my oven on right now and bake this immediately! It might have to wait for a cool spell but it will happen. Thank you Carolyn. You have made me very happy 🙂
Sounds good. I don’t have Swerve, okay to substitute either Truvia or Splenda?
Truvia would be fine in the cake part but you really need a powdered sweetener for the frosting. Plus Truvia is sweeter than Swerve and doesn’t measure like sugar so I am uncertain of the amounts.
This looks sooooo good Carolyn – I wish I had a slice right now. And, I have definitely had that experience of meeting someone in person and thinking they got switched with their online personality!
You have salt listed twice in the recipe. I’m sure it’s an error, yes?
No, that’s not an error. You salt the zucchini before you drain it and you also add a touch more salt to the batter.
Should the zucchini be rinsed before draining?
No need.
This cake is beautiful and absolutely delicious! We just finished eating our sample slices. Hubs, who has no need to watch his carbs and doesn’t like zucchini, gobbled his right up.
This will be a special occasion cake in the future. Yum!
This is a delicious recipe. I have made it twice now. The cake is light and delicious. Just a couple of thoughts. First, for my family this icing is way too sweet. I’m wondering if 1-1/4 cup of serve is accurate. I have found that Swerve is so sweet, I can usually cut it by half. For my second time making this, we actually used half the amount of sweetener for the icing, and a little less than 1 cup for the cake. It was perfect, for my family, this way. Second, for my second try at this, I wanted to use Xylitol and Swerve because I noticed the cooling effect the first time I made this recipe. This is just a preference. To add the Xylitol to icing, I melted the butter and dissolved it, otherwise the Xylitol would have had a grainy texture in the icing. It turned out perfect this way. Finally, I used “lemon extract” in this recipe and that also worked well. Your recipes are always delicious and I thank you for sharing them with me and my family.
Thanks for your thoughts, Lorri. Everyone differs in terms of taste and sweet tooth(s). Many readers find my recipes not sweet enough so I always try to find a middle ground. 🙂 But you may be a super taster of things like erythritol so use what works best for you.
Thanks again Carolyn. I’m going to try your “Victoria Sponge Cake” recipe next. 🙂
Yummmy! is what I have to say. I made this scrumptious cake yesterday and it is delicious. I was worried that it was going to be dry because of how it looked coming out of the oven and I wasn’t sure if you measured the zucchini before or after squeezing it out. My worrying was in vain, we loved it and it is super moist. I went lighter on the sweetener because I’ve gotten used to things not too sweet, next time I will use even less.
This looks absolutely fabulous and I can’t wait to try it! I don’t have any Swerve. Can I substitute THM Sweet Blend? If so, how much?
I can hardly wait to try this recipe! I love lemon and blueberry together!
I’ve got this cake in the oven now and it smells incredible! I used coconut flour instead if almond flour and I had to add quite a bit of unsweetened almond milk for it to even be spreadable. It seems really dense. I really hope it turns out okay! I can’t wait to try it!
You can’t replace almond flour with coconut flour without increasing the eggs significantly. Please see my tutorials on working with coconut flour and almond flour. https://alldayidreamaboutfood.com/2013/04/low-carb-basics-baking-with-coconut-flour.html And https://alldayidreamaboutfood.com/2013/02/low-carb-basics-baking-with-almond-flour.html
Made this tonight and it is out of this world fantastic! What a perfect delicious cake! This is so very flavorful, light and airy and a perfect combination. My husband and I both agree its one of our favorites! Thank you so very much!
Could I replace the whey protein powder with a TBS of homemade baking soda?
I am doubtful that would replace the whey properly but you are certainly welcome to try.
could this be made in a bundt pan?
Probably!
Thanks… Do you have any bundt cakes other than the Buckeye?
YES! I have tons, I love my bundt pan. So the question is…what kind do you want? Lemon Poppyseed? https://alldayidreamaboutfood.com/2013/01/lemon-poppyseed-bundt-cake-low-carb-and-gluten-free.html
Chocolate Hazelnut? https://alldayidreamaboutfood.com/2012/10/hazelnut-chocolate-chip-bundt-cake.html
If you want something else, just type “bundt” into the search box here on my blog and you will find quite an array of bundt cakes.
I have enjoyed several of your desserts! I follow the THM plan and I am just wondering if you have an opinion on how much THM baking blend or a very similiar blend could replace the almond flour?? It would help cost and calorie density! Was hoping someone had already asked that question, but didn’t see it!
It’s tricky, because the baking blend is much drier than almond flour so you risk a dry, crumbly cake. I think you’d maybe want a little less of it. (2 1/2 cups?) but to add another egg to help bind it and give it extra moisture.
Does this taste like zucchini? I like zucchini, but maybe not a cake that tastes like it.
No, zucchini simply adds moisture to a cake like this.
Do you use green zucchini or yellow squash?
Green zucchini.
Hi Carolyn,
Such a great recipe! Quick question – I see swerve listed twice in the cake ingredients. Is it asking for 1/2 cup or 1 cup? Also, I don’t have liquid stevia. Can I leave out?
Thanks!!
Ignore my previous comment! I’m reading on my mobile and it didn’t show me the 1tsp of stevia or another 1/2 cup or swerve right. Thanks!
I tried this recipe today and holy cow, is it ever delicious!!!
I used Xylitol as that’s what I had in the house for sweetener. It requires much less Xylitol than this recipe calls for, but that was an easy adjustment. The cake was really moist, really rich, really full of lemony flavour! I love everything lemon, so perhaps I’m biased, but this did not disappoint! I’ve been low carb for years…. and these kinds of treats can start me on a bad path (haha) but clearly a better alternative to the full sugar/flour versions and if I manage to limit my intake then it’s all good (hard not to just wolf this down in one sitting!!!!!)
Oh, also I did this in 6 inch rounds…5 layers. I baked them for a shorter time as a result. Tall and skinny and cute!!! I put blueberries and purple flowers on top!
Thanks for the recipe!!!!!!
Hi! Do you rinse the zucchini shreds to get all of the salt off before using in recipe?
No, you just add less salt in the rest of the cake.
Carolyn I’m making this tomorrow! It looks fantastic.
Do you peel the zucchini before shredding?
No, leave all that good healthy skin on there!
Do you suggest refrigerating this cake? Sorry if I missed that question being asked already. Tried to read all through the comments! I need to make it tonight to serve tomorrow.
Yes, you should refrigerate any cake with a creamy frosting like this.
Can this be frozen with the frosting on. Too much cake for us
It could. Flash freeze it first before trying to wrap it up, or your frosting will get all smushed.
Hi – the recipe yield at the top says 1-9″ cake. I believe it should say 2-9″ cakes?
No, it really means in the end the final cake with all the layers and frosting. So 1 cake (even though there are two layers)
anyone ever tried in a 13×9 pan?
I believe some folks have, yes.
Thanks for the recipe. I used coconut oil for butter, then instead of swerve 1/2 tsp powdered stevia, and a few drops of lemon EO, and egg white protein powder. Then the frosting was coconut cream, stevia, coconut oil, and a little agar agar. It still turned out really tasty and moist.
Amazing! Thanks for sharing your substitutes was looking to make this for a dinner party that had dairy and nut allergic guests. Much appreciated!
Do you have any suggestions for making this with coconut flour + more eggs instead of almond flour? I usually get headaches when I eat too much almond flour. Thanks!
Okay, here’s what I am thinking. Follow this recipe for the cake part but use 6 eggs and 6 tbsp of butter and then the zucchini. It adds moisture so we have to take it away from somewhere in the recipe. And of course still use the blueberries. https://alldayidreamaboutfood.com/2013/11/vanilla-bean-coconut-flour-cupcakes-and-teaching-children-about-kindness.html
Most excellent suggestion! Thank you so much, Carolyn!
HI! Would it work if I subbed THM baking blend for the almond flour?
Thanks, can’t wait to try this. Love your recipes!
Baking blend tends to be much drier so you may find you need a little more butter or another egg.
OH MY GOODNESS… I made this cake and it was moist, and so delicious.. AND, it did virtually nothing to my blood sugars.. I used vanilla protein powder and added a bit of lemon extract to both the cake and the frosting. .I will be making this cake all the time.. Thank you for all your hard work and recipes. I cant wait to receive your new book.
Do you think I could make this in a loaf pan? …or would the middle not ever get done before the outside turned into leather, lol?
I think it may get brown on the outside but it should end up okay. Cover with foil while baking to keep it from being too brown.
Hi! This looks great–two questions–is the zucchini measured before or after draining, and should it be packed? Thanks!
Measure before draining and don’t pack.
Do you have a suggestion for a dairy free frosting for this cake? thanks!
The only decent low carb dairy-free cream cheese I have ever tried is Kite Hill. I found it at Whole Foods.
Not to ask the same question again, but I dont use protein pwders..should I add more almond flour or some coconut flour instead and then another egg or more butter as suggested previously?
Sure.
This was sooooooo good Carolyn!!! Thank YOU so much and as always I am loving every bite! Was hoping my husband would not like it so there would be more for me…but he loved it too!
Thanks again!
Hi Carolyn
I really enjoy reading your recipes but can not bring myself to use all the artificial sweeteners and so much of it. Have you tried using date purée or coconut butter or even prune purée?
Thank
Scott Belanger
HI Scott, I don’t use any artificial sweeteners. Erythritol is a naturally occurring substance, as is stevia and monk fruit. So no worries there! However date or prune puree is not a possibility for me, with diabetes. And to be frank, it’s essentially sugar in another form.
This is my new favorite ands I’m out of almond flour!!! Any chance I can use coconut flour if I don’t drain the zucchini as well?!? Thanks in advance!
You’d really need to change the recipe entirely. You could try using this recipe but don’t use vanilla bean and cut way back on the other liquid until you know how much moisture the zucchini adds. https://alldayidreamaboutfood.com/2017/08/keto-slow-cooker-bacon-cheeseburger-pie.html