Low-Carb Frosted Lemon Blueberry Cake

Low-Carb Frosted Lemon Blueberry Cake

Recipes always come out of cravings right?

This one is no exception, I was craving something sweet and my man-friend was craving blueberry muffins. This is what I came up with, I call it Low-Carb Frosted Lemon Blueberry Cake, it’s not too sweet, more like a breakfast loaf then a cake. But I thought it was tasty enough to share.

Try it out and let me know what you think!

Low-Carb Frosted Lemon Blueberry Cake
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
3196 calories
250 g
825 g
231 g
50 g
100 g
1059 g
2724 g
92 g
2 g
112 g
Nutrition Facts
Serving Size
1059g
Amount Per Serving
Calories 3196
Calories from Fat 2004
% Daily Value *
Total Fat 231g
356%
Saturated Fat 100g
498%
Trans Fat 2g
Polyunsaturated Fat 23g
Monounsaturated Fat 89g
Cholesterol 825mg
275%
Sodium 2724mg
114%
Total Carbohydrates 250g
83%
Dietary Fiber 4g
18%
Sugars 92g
Protein 50g
Vitamin A
122%
Vitamin C
63%
Calcium
46%
Iron
35%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Cake Ingredients
  1. 2 cups almond flour
  2. 1/2 t baking soda
  3. 1/2 teaspoon sea salt or kosher salt
  4. 1/4 cup Fructivia (or sweetener of choice equal to 1/2 cup of sugar)
  5. 2 eggs
  6. 1 heaping tablespoon lemon zest (zest from 2 lemons)
  7. 2 tablespoons fresh lemon juice
  8. 1/4 cup heavy cream
  9. ¼ cup water
  10. 1 cup fresh blueberries
Frosting ingredients
  1. 1 8-ounce package cream cheese, softened
  2. 4 tablespoons butter (preferably grass-fed), softened
  3. ½ t maple extract
  4. 2 tablespoons fresh lemon juice
Instructions
  1. Preheat oven to 350F. Grease an 8×8 square baking pan with butter or non-stick spray.
  2. In a medium bowl, mix the almond flour, baking soda, Fructivia and salt. Add the eggs, one at a time, beating well after each addition. Wisk in cream and water. Mix in lemon juice and zest until well incorporated. Pour batter into 8x8 pan and sprinkle blueberries over the top of the batter. Bake 20-25 minutes, or until edges of cake are pulling away from the pan and a toothpick inserted in the center of the cake comes out clean.
  3. Cream together cream cheese and butter in a large bowl with an electric mixer until fluffy. Gradually add maple extract and lemon juice; beat until well combined. Sweeten to taste with favorite sweetener. I used 15 drops of liquid stevia.
Notes
  1. Fructivia does contain fructose.
beta
calories
3196
fat
231g
protein
50g
carbs
250g
more
The Rogue Cookie http://theroguecookie.com/



3 thoughts on “Low-Carb Frosted Lemon Blueberry Cake”

  • I made this and it was ok but it seemed to be a bit hard not like the photo. Have I done something wrong. I would love to be able to back and get a good cake recipe using almond flour. Thank you. The frosting was wonderful!

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