DRY INGREDIENTS

Coconut Flour = 60 g / 1/2 cup

Other flour options;

1.  Solely Almond Flour = 240 g / 2 cups

2.  Combo of Almond Flour = 120 g / 1 cup + 30 g / 1/4 cup coconut flour

Baking Powder = 8 g / 2 tsp

Monk fruit = 40 g / 3 1/2 tbsp (This amount is very low so that it balances out with the sweetness of the frosting. If you are omitting the frosting, then you need to increase the sweetener for the batter.)

Salt = 1/8 tsp

Lemon Zest = 1 lemon (1 tbsp)

Fresh blueberries = 150 g /3/4 cup (Mix with 1 tsp of coconut flour so that not all the blueberries will sink to the bottom)

WET INGREDIENTS

Sour Cream = 160 g / 0.653 cup (OR yogurt, whipping cream or coconut cream)

Coconut Oil = 60 g / 1/2 cup (OR any keto friendly oil)

Eggs = 3 large whole eggs (170 g) OR 6 large egg whites (214 g) (Some of you asked whether you could use egg whites for cakes. I tried it for this cake, and it worked. The batter looks a bit dry, but it bakes up fine. The texture is slightly dry, and the cake looks whiter which is a nice contrast for this particular cake. Overall, it still tastes good and is a good alternative for those who have a problem with egg yolks. Watch at the end of the video to see the cake with egg whites.)

Fresh lemon juice = 30 ml / 2 tbsp

Vanilla extract = 1 tsp

INGREDIENTS FOR LEMON BUTTERCREAM FROSTING

Unsalted butter (softened) = 150 g / 2/3 cup

Powdered Sweetener = 120 g / 1 cup

Whipping Cream = 30 ml / 2 tbsp

Salt = 1 tsp

Fresh lemon juice = 45 ml / 3 tbsp

DIRECTIONS FOR CAKE

1.   For best results, weigh the ingredients with a digital scale

2.  Preheat the oven at 340 F or 170 C.

3.  In a bowl, add all the dry ingredients (except the blueberries) and mix to combine.

4.  Add all the wet ingredients and whisk until well combined. The batter is thick and smooth.

5.  Add the blueberries into the batter and mix to combine.

6.  In the video, I used 2 x 6-inch (15 cm) pans, greased and lined with parchment paper.

7.  Divide the batter equally into the 2 pans. Spread evenly.

8.  I tried using cake strips to prevent a dome from forming and browning of the cake. Since I have not gotten the ready-made cake strips yet, I made them by using aluminum foil and kitchen paper towels. Soak the kitchen paper towel into water for a while. Then squeeze out the water, spread it out and line it on the foil.  Fold the foil over the paper towels then wrap around the pan (see video on this). This is optional but it is great for layer cakes with frosting. The cake will also turn out fluffier with no browning. However, it takes a little longer to bake with cake strips.

9.  Bake for 30 minutes with cake strips and 15 to 20 minutes without cake strips.

10. Once ready, remove the cake from pan and cool completely on wire rack before frosting.

DIRECTIONS FOR LEMON BUTTERCREAM FROSTING

1.  In a bowl, add the butter and powdered sweetener and whisk until creamy and pale in color.  

2.  Add the rest of the ingredients and whisk again until smooth and creamy.

3.  Chill while waiting for the cake to cook and cool completely.

4.  When the cake is ready, spread the frosting evenly on the bottom layer and top of the cake. Spread some of the frosting on the sides too. Then use a cake scraper to smoothen the sides.

5.  Decorate with fresh blueberries and lemon slices (Optional).

6.  Sprinkle with lemon zest (Optional).

[Total Servings = 8]

NUTRITION INFO PER SERVING

Total Carb = 4.7 g

Dietary Fiber = 0.8 g

Net Carb = 3.9 g

Calories = 268

Total Fat = 26.4 g

Protein = 3.1 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

‍