Even though I splurged on my 50th birthday and enjoyed a weekend of non-keto eats, I was anxious to get right back on that wagon. The only problem was I didn’t get any cake! Can one really have a birthday without any cake? Does it even count? I didn’t think so, either, but since I did fairly well avoiding sugar on my splurge, I sure as hell didn’t want a ton of sugar in my cake! I scoured the interwebs for a short spell and found this recipe (he’s definitely becoming one of my new keto go-tos) and I altered it here and there to make it my very own. Frankly, the Big Man’s recipe is great as is, producing a surprisingly fluffy, moist cake. I just did what I do with anything I bake and kicked it up a notch. To quote Emeril “BAM!”
Keto Lemon Blueberry Cake with Cream Cheese Frosting
Makes 10-12 servings
1 1/2 C superfine blanched almond flour
1/2 C cocunut flour
2 tsp. baking powder
1/4 tsp. salt
3/4 C butter
1 C Swerve Granular
4 large eggs
1/2 C sour cream
1 tsp. vanilla
1 tbsp. of lemon zest
2-3 tbsp. of lemon juice (juice of 1 lemon)
2 C fresh or frozen blueberries
1 8-oz. brick of cream cheese, softened
1/4 C butter, softened
2 tbsp. heavy whipping cream
1/4 C Swerve Confectioners
1 tsp. vanilla
Preheat the oven to 350° and line two 8″ pans with parchment paper and cooking spray.
Add the flours, baking powder and salt into a medium side bowl and mix with a whisk to get out any lumps. Set aside.
In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time and mix until well incorporated. Slowly add the flour mixture in three parts, mixing until combined. Mix in the sour cream, vanilla, lemon zest and lemon juice. Divide the batter equally into the two prepared pans, spreading the thick mixture with a spatula (or your hands!) to the edges. Sprinkle the blueberries atop each pan of batter. If they don’t sink, just press them down a bit with a spatula . . . or your hand! Bake in the oven for about 25 minutes until a toothpick inserted in the center comes out clean. Set aside on a rack to cool.
For the frosting, blend the cream cheese, butter, heavy whipping cream, Swerve Confectioners and vanilla until it’s light and fluffy. When the cake is cool, frost however you can, be it with an offset spatula, piping bag or butter knife! Decorate the top with more, fresh blueberries and maybe a twist of lemon.
*Note – I was in the midst of frosting my cake when catastrophe struck! I dropped the top half of the cake on the counter in a not-so-slick move to mount it on the already frosted bottom half. While it wasn’t at all pretty, it sure tasted good! It’s also why I do not have a photo of the finished product, but I am sure you’ll manage far better than I!