Low carb lemon blueberry cake: 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.
This amazing low carb lemon blueberry cake recipe was inspired by a wonderful blogger friend. The internet is 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. 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 a low carb makeover. 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?
The best low carb lemon blueberry cake. Zucchini, blueberries and lemon come together in a heavenly delicious sugar-free layer 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
- 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
- 1/2 cup fresh blueberries
- 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.
- 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.
Serves 16. Each serving has 9.73 g of carbs and 3.11 g of fiber. Total NET CARBS = 6.62 g.
Used to make this recipe: