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–+ servings

Low carb Lemon Blueberry Cake

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Course Dessert
Cuisine American
Servings 14

Ingredients
  

  • 8 oz Cream Cheese, softened
  • 1 Cup Butter, softened
  • 8 M- Eggs,  room temperature
  • 1 1/4 C Sweetener
  • 2 t  Lemon Extract
  • 2 t  Vanilla Extract
  • 1 Lemon Zested
  • 2 C Almond flour
  • 1/2 C  Coconut flour
  • 1 t  Xanthan gum
  • 1/2 t  Salt
  • 2 t  Baking Powder
  • 2 C  Blueberries 

Frosting

  • 3 T  Salted Butter, softened
  • 4 Oz  Cream cheese, softened
  • 1/4 C  Heavy Cream
  • 1 C  Powdered Sweetener
  • 2 Doonks Pure Stevia powder, or more sweetener
  • 1 Lemon juiced
  • Few Drops Lemon Extract 
  • Zest and blueberries to top, if desired

Instructions
 

  • Cream together the butter cream cheese.
  • Add the sweetener and scrape the sides.
  • Cream together very well.
  • Add the eggs, one at time.
  • When everything is mixed together, add the extracts and zest. Mix again. You can scrape the sides again if it needs it..
  • This is the point I preheated my oven. Heat it to 325 degrees. Add your dry ingredients.
  • Add your blueberries and stir in carefully.
  • Stir until just combined.
  • In a bundt pan, spray with non-stick spray. Carefully scoop your batter into the pan. Tap the filled pan on counter a few times to remove any air.
  • Bake for an hour, or until finished. Mine was a tad darker than I intended.
  • Allow to cool some before removing from the pan. Loosen the edges gently before removing.
  • While the cake is cooling, make the frosting. In a mixing bowl the butter and cream cheese. Add the heavy cream and beat until completely combined. Scrape the sides and add the sweeteners. Beat, add the extract and the lemon juice. When mixed, taste and see of it is perfect.
  • When cake is cool, frost cake. Decorate as desired.
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