Go Back
–+ servings
Elizah Taylor

Keto Lemon-Blueberry Cake

A delicious end of the summer cake topped with a light and airy cream cheese frosting.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 225
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Lemon-Blueberry Cake
  • 1 box Swerve Vanilla Cake Mix
  • 2 eggs room temperature
  • ⅓ cup coconut oil melted and cooled slightly
  • ⅓ cup water
  • ¼ cup fresh lemon juice
  • 1 tbsp lemon zest
  • ¾ cup fresh blueberries
Cream Cheese Frosting
  • 8 ounces cream cheese softened
  • ¼ cup butter softened
  • 1 tsp vanilla extract
  • ¾ cup keto powdered sweetener
  • 2 tsp heavy cream

Equipment

  • 8x8" square pan

Method
 

  1. Preheat oven to 350° and prepare pan with butter topped with parchment paper.
  2. Prepare cake according to package instructions, then add lemon juice and lemon zest. Mix for an additional 20 seconds.
  3. Fold in blueberries and bake cake for 15-20 minutes, or until a toothpick comes out clean in the center.
  4. Let cake cool entirely. While the cake is cooling, make frosting.
Keto Cream Cheese Frosting
  1. With a stand or hand-held mixture, beat cream cheese and butter until smooth.
  2. Add in vanilla extract and beat until combined.
  3. Add in powdered sweetener on low-medium speed, ¼ cup at at a time.
  4. Add in heavy cream and beat for an additional 30 seconds, making sure to scrape down sides.
  5. Top cake with cream cheese frosting and lemon zest. Enjoy!

Nutrition

Serving: 1pieceCalories: 225kcalCarbohydrates: 4gProtein: 2gFat: 21gSaturated Fat: 9gCholesterol: 50mgSodium: 77mgPotassium: 43mgFiber: 3gSugar: 1gVitamin A: 314IUVitamin C: 1mgCalcium: 28mgIron: 1mg

Notes

**Please note, I have already calculated the net-carbs in the nutrition facts, which is 4 carbs per piece**
Tried this recipe?Let us know how it was!