This Keto Lemon Blueberry Cake is great for spring and summer gatherings. It is super versatile and is great served as it for brunch, or top it with low carb whipped cream or ice cream and enjoy it as dessert.
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I have a hidden talent … I can tell you down to the second when winter is officially over and I don’t need a calendar, weather report or even a groundhog.
I simply rely on my tastebuds! The second that I start to crave Lemony desserts I know it’s time to pack up the winter coats and start brewing the sweet tea stat.
When I set out to make this Upside Down Lemon Blueberry Cake, I intended for it to be dessert. But after tasting it, I think it would work really well as a breakfast cake as well. The sweetness is mild, which leaves plenty of room for some fresh whipped cream or low carb vanilla ice cream as a topping.
- Sweetener – I used Powdered Monk Fruit Sweetener throughout this recipe. It is my favorite sweetener because I don’t notice the cooling effect that some sugar alcohols can have. I also find that it doesn’t recrystallize the same way that pure erythritol does either. With that said, pretty much any sweetener that you like will work fine.
- Butter – Make this Lemon Blueberry cake completely dairy free by swapping the butter with coconut oil or ghee!
- Almond and Coconut Flour – Adding both flours results in a more cake-like texture. I don’t recommend leaving out the almond flour, but if you don’t want to use coconut flour, just add an extra 1/2 cup of almond flour in its place.
Tips for making Keto Upside Down Lemon Blueberry Cake:
- The cake batter is on the thick side. I find it easiest to spread it on top of the blueberry layer using the back of a rubber spatula that is sprayed with non-stick spray.
- As I mentioned earlier in the post, this cake is mildly sweet. Feel free to add more or less sweetener to suit your taste.
- Serve the cake dusted with powdered sweetener, fresh lemon zest, a scoop of low carb ice cream or some fresh whipped cream for a real treat!
- When I made this cake, I wanted the entire bottom of the pan to be covered with blueberries. For an 8×8 dish, this took about 1 1/2 cups. If you want to lower the carbs, feel free to use fewer blueberries on the bottom.
Be sure to check out these other great recipes from This Mom’s Menu:
- Blueberry Pancake Casserole with Blueberry Syrup | Keto, Gluten Free
- Orange Cherry Muffins | Keto, Gluten Free
- Pineapple Upside Down Cupcakes | Keto, Gluten Free
- Keto Lemon Lush Dessert
- Preheat the oven to 350 Degrees F and grease an 8x8 baking dish with non-stick spray.
- In a large bowl, combine the almond flour, coconut flour, salt and 1/3 cup of powdered sweetener. Set aside.
- In a separate bowl combine the eggs, melted butter, vanilla, lemon juice, and lemon zest.
- Add the wet ingredients to the dry and mix to combine.
- Toss the blueberries with 1 tbsp of powdered sweetener and pour them into the bottom of the baking dish.
- Top the berries with the cake batter and use a greased spatula to carefully spread the batter over the berries in an even layer.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Serve the cake with the blueberries on top, either warm or cool.
See the post for ingredient substitutions and tips for making this recipe.
Nutrition Information:Yield: 16 Slices Serving Size: 1 Slice
Amount Per Serving: Calories: 98 Total Fat: 8g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 41mg Sodium: 41mg Carbohydrates: 5g Fiber: 2g Sugar: 2g Protein: 3g