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DRY INGREDIENTS

Ground Raw Sunflower Seed = 360 g / 3 cups (See video on how to grind the sunflower seeds)

Other Low Carb Flour Options:

1. Solely Almond Flour = 360 g / 3 cups

2. Solely Coconut Flour = 90 g / 3/4 cup

(Important Note: For these 2 flours, the amount for sour cream is 190 g / 0.8 cup. The rest of the ingredients remains the same)

Baking Powder = 8 g / 2 tsp

Baking Soda = 2 g / 1/2 tsp (Optional)

Monk fruit = 130 g / 2/3 cup (OR any other keto friendly sweetener)

Salt = 1 tsp

Lemon Zest = 2 lemons

WET INGREDIENTS

Eggs = 4 large

Sour Cream = 120 g / 1/2 cup (Note: You can also use plain yogurt, whipping cream or coconut cream. As this cake is quite moist, you can reduce the amount to 80 to 100g if you prefer it to be less moist)

Coconut or olive oil = 60 ml / 1/4 cup

Lemon Juice = 45 ml / 3 tbsp

Vanilla Extract = 1 tsp

INGREDIENTS FOR TOPPING

Fresh or frozen blueberries = 250 g / 1 2/3 cup (Note: You can reduce the number of blueberries if you wish to reduce the net carb content. If using frozen blueberries, please ensure that the excess liquid is drained out otherwise, the cake will be too wet.)

Ground sunflower seed = 2 tbsp

(Mix together and set aside)

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

2.  Preheat the oven at 350F or 180C.

3.  In a bowl, add the eggs, sweetener and beat at low speed until light in color and thick (about 3 to 5 mins).

4.  Add the sour cream, coconut oil, lemon juice and vanilla extract and whisk to combine.

5.  Add the flour, baking powder, baking soda (if using), salt, lemon zest and whisk to combine.

6.  Use a spatula to mix until smooth and thick.

7.  Grease and line parchment paper on an 8" or 20 cm round pan with a removable bottom or spring form pan.

8.  Fill half of the batter into the pan then top with half of the blueberries.

9.  Top with the balance of the batter, spread evenly then top with the balance of blueberries.

10.  Gently press down blueberries until halfway.

11. Bake at middle rack for about 50 minutes or until a wooden skewer comes out clean. The top tends to brown quite quickly so you can cover with a foil midway.

12. Cool the cake for at least 15 mins before removing from the pan.

13. Dust with powdered sweetener (optional).

14. The cake can be refrigerated up to a week and frozen for months.

[Total Servings = 12]

NUTRITION INFO PER SERVING

Total Carb = 5.8 g

Dietary Fiber = 1.4 g

Net Carb = 4.4 g

Calories = 148

Total Fat = 12.8 g

Protein = 4.5 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

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