KETO BLUEBERRY CAKE WITH LEMON GLAZE

almond flour

🥗Healthier: coconut flour

💰Cheaper: sunflower seed flour

Sunflower seed flour is a nut-free alternative.

erythritol

🥗Healthier: monk fruit sweetener

💰Cheaper: stevia

Stevia is often less expensive.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk

Coconut cream is dairy-free and rich.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Margarine is a budget-friendly substitute.

Preheat the oven to 350°F (175°C).

Grease a 9-inch round cake pan with butter or cooking spray.

In a bowl, combine almond flour, coconut flour, baking powder, and salt.

In another bowl, whisk together eggs, applesauce, erythritol, and vanilla extract until smooth.

Mix the dry ingredients into the wet ingredients until well combined.

Gently fold in the blueberries, being careful not to break them.

Pour the batter into the prepared cake pan and smooth the top.

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

While the cake cools, prepare the lemon glaze by whisking together powdered erythritol, lemon juice, and lemon zest until smooth.

Drizzle the glaze over the cooled cake before serving.

Cooking Techniques

Spice Level:

Allergens