Blueberry Lemon Keto Gooey Butter Cake
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.
Servings 9 servings
Calories 261kcal
Equipment
Ingredients
Cake
- 1 cup almond flour
- 1/4 cup Swerve Granular
- 2 tbsp coconut flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup butter melted
- 1 large egg
- 1 tsp lemon zest
Filling
- 6 ounces cream cheese softened
- ¼ cup 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 blueberries
- Powdered Swerve for dusting
Instructions
- Preheat the oven to 325ºF and lightly grease an 8x8 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
Storage Information: Store this cake in a covered container in the fridge for up to 5 days or in the freezer for several months. Wrap tightly for the freezer.
Nutrition
Serving: 1piece | Calories: 261kcal | Carbohydrates: 6.8g | Protein: 5.6g | Fat: 22.5g | Fiber: 2.2g