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Low Carb (Keto-Friendly) Blueberry Butter Cake

Enjoy a deliciously moist and tender blueberry butter cake that fits a low-carb diet, featuring cream cheese pockets and fresh blueberries for bursts of flavor.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 16 slices
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups almond flour Ensure it is finely ground for best texture.
  • 1 cup fresh blueberries Tossed in almond flour to prevent sinking.
  • 4 oz cream cheese, cubed Room temperature for easy mixing.
  • 3 large eggs Bring to room temperature before use.
  • 1/2 cup unsalted butter, softened Use room-temperature butter for better mixing.
  • 2/3 cup erythritol Adjust sweetness to taste.
  • 1 tsp vanilla extract For flavor enhancement.
  • 1.5 tsp baking powder Ensures proper rising.
  • 1 tsp lemon zest Adds a fresh flavor.
  • 1/4 tsp salt Enhances overall flavor.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease and line an 8x8 baking pan with parchment paper.
  2. Cream together butter and erythritol until light and fluffy.
  3. Add eggs one at a time, mixing thoroughly after each addition, then stir in vanilla and lemon zest.
  4. Add almond flour, baking powder, and salt. Mix until just combined.
  5. Gently fold in blueberries that have been tossed in a bit of almond flour and the cream cheese cubes.
Baking
  1. Spread batter evenly into the prepared pan.
  2. Bake for 35-40 minutes until golden and a toothpick comes out mostly clean.
Cooling
  1. Cool the cake in the pan for 15 minutes, then transfer to a rack to cool fully before slicing.

Notes

For serving, add a spoonful of whipped cream or a smear of mascarpone. Store cooled cake in an airtight container in the refrigerator for up to 4-5 days. To freeze, wrap slices tightly and place in a freezer bag for up to 2 months.