Keto Lemon Blueberry Zucchini Cake

A slice of Keto Lemon Blueberry Cake on a white plate with blueberries and lemon zest.

Celebrate summer's bounty with this Keto Lemon Blueberry Zucchini Cake. It brings so many delicious flavors together in one heavenly sugar-free dessert!

Course Dessert

Cuisine Dessert

Keyword keto blueberry zucchini cake, lemon blueberry cake

Prep Time 30

Cook Time 40

Total Time 1 10

Servings

Calories 275kcal

Author Carolyn

Equipment

2 8-inch round baking pan

Ingredients

Cake:

1 medium zucchini, shredded (about 200g)
1/4 tsp salt
2 1/2 cups almond flour
1/2 cup unflavoured whey protein powder
1 tbsp baking powder
1/4 tsp salt
1/3 cup butter softened
1/2 cup granular sweetener erythritol recommended
3 large eggs room temperature
1 tbsp lemon zest
1/2 tsp vanilla extract
1/2 tsp lemon extract (optional)
3 tbsp freshly squeezed lemon juice
1 cup blueberries fresh works best

Lemon Frosting:

8 ounces cream cheese softened
1/2 cup butter softened
1/2 cup powdered sweetener
2 tbsp freshly grated lemon zest
2 tbsp freshly squeezed lemon juice
2 tbsp heavy whipping cream

Garnish:

fresh blueberries
lemon zest

US Customary - Metric

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 325ºF and grease 2 (two) 8-inch round cake pans very well. Line the bottoms with parchment paper and grease the parchment.
In a medium bowl, combine the almond flour, protein powder, 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 tbsp 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 until well combined.

To Assemble

Place one cake layer on a serving platter and spread the top with about 1/3 of the frosting. Add the second cake layer and spread the remaining frosting over the top and the sides.
Garnish with additional fresh blueberries and lemon zest.

Nutrition