Summer blueberries and cream with a tart lemony tang. This is a super-delicious low carb lemon blueberry cream cake, gluten-free and perfect for a baby or wedding shower or that summer Fourth of July picnic!

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What are your favorite summer flavors? Whether it’s winter, and you’re dreaming of summer, or in the midst of it, keto low carb lemon blueberry cream cake is rather a slice of heaven.

When I think of summer, hot weather, and the Fourth of July, my mind goes to lemons, blueberries, strawberries, and watermelon. Out of those I LOVE to pair lemon and blueberry with a good dose of cream of course.

Going back through the memories of my absolute favorite cakes ever, I immediately think of a certain cake brought in to us teachers one year during teacher appreciation week.

I was teaching high school French, and nearing the end of the year. Some of the awesome parents at our school arranged a special luncheon every single day for the teachers that week, and one glorious lady brought in several cakes. She arrived with some sort of chocolate tiramisu, a cinnamon cream, and the most amazing lemon blueberry cream cake I’ve ever tasted.

I’ve tried for years to find the perfect recipe to replicate this deliciousness in a keto-friendly, sugar-free, low carb form, and my low carb lemon blueberry cream cake is pretty amazing!

In a hurry?

In the following article, you’ll find my helpful tips and stories. If you don’t have time, scroll down to the bottom for the printable recipe or PIN it here for later!

How to juice a lemon

I love lemons in the summer! Lemon curd, lemon pie, lemon bars, lemonade, you name it! Both the juice and zest have amazing flavor and can be used for different things.

There are several ways to juice a lemon depending on what appliances you have or don’t have. I use a basic jar with a juicer on top with holes in it to keep out the seeds. Or, my latest find is the fabulous Pampered Chef Citrus Press (I use it ALL the time). However, if you don’t have anything but a fork it’s still super-easy to juice.

First, take your lemon and roll it on the table, pushing it down to start the juices moving. Second, cut the lemon in half.

Then, take a fork and half a lemon holding it over a bowl to collect the juice. Put the fork in the middle of the lemon squeezing around as you go all along the rind to get as much juice out as you can.

As far as zesters go, I prefer a sort of a rasp to make smaller pieces of zest to flavor your bakes. Some people prefer larger, it’s really up to you! Here are a few examples:

🔪 Instructions

How to bake the low carb lemon blueberry cream cake

First of all, whenever you bake a cake, gather all your supplies and ingredients. To start, take two round 9-inch pans and trace around them with a pencil on parchment paper.

Cut out two circles of parchment paper to line the bottoms of the pans. Once the parchment paper’s in place grease the paper and sides of the pans with coconut oil and set those aside.

Combine the ingredients

Next, grab a large bowl and combine the butter, sweetener, and heavy cream with a mixer. For sweetener choose a powdered or confectioner’s style sweetener, I use Swerve confectioner’s, and it works very well in this recipe. Once that’s all combined with no lumps mix in the eggs one at a time on high speed. Then mix in the vanilla, lemon juice, lemon zest, and extra extract if you’re using it.

Now you’re going to add in the dry ingredients. Mix in the almond flour, coconut flour, baking soda, and salt. I’ve had some questions about different almond flours. For this recipe, try to use a finely ground, blanched almond flour for best results.

After that’s all combined with no lumps, gently stir in one cup of frozen or fresh blueberries. Make sure they’re evenly dispersed then divide the batter between the two cake pans.

Bake at 350 degrees for about thirty-five minutes and remove when your toothpick comes out clean. Ovens can vary in temperature, and I’m at a high altitude so may need to extend the time by ten minutes so just keep an eye on it.

Then remove the pans from the oven to rest about ten minutes. Last, remove the cakes from the pans and leave to cool completely.

How to make a low carb sugar-free frosting

Use your mixer again to combine the butter, cream cheese, and sweetener in a medium-sized bowl. Mix it at a high speed until there are no lumps. Add the heavy cream, vanilla, lemon zest, lemon juice, lemon extract, and salt. Now, mix it together until it’s a spreadable frosting consistency.

To frost the cake

Now it’s the fun part! To frost the cake place the first cake on a serving plate. Then spoon about a third of the icing on the cake and spread it around evenly. Gently, place the second cake on top. Next, put another third of the frosting on the top and spread it around. Use the rest of the frosting to cover the sides and even out the top.

Last but not least, decorate the top middle with a fourth to a half a cup of blueberries. Refrigerate it to set until ready to serve.

Take a bite and YUM!!! There you have it.

Try out this amazing Keto Coconut Lime Dessert Mousse!

Favorite keto and low carb cakes

Do you have a favorite cake? I love the combination of cream with lemon and blueberries. Also, it just screams spring and summer to me. It’s perfect for baby or wedding showers, picnics, teacher appreciation week, or any other time you feel the urge to bake! Low carb lemon blueberry cream cake is definitely high on my list of favorites for spring and summer.

My favorite cake for fall and winter is usually a layered Tiramisu cake, but I’ll have to go into that later! What about you? What are your favorite kinds of cakes? Do you think we can make them low carb, keto, and luscious? I bet we can!

Pin the low carb recipe here:

Summer Desserts

What kind of cakes or other desserts do you love in your family? Do you do more fruit, chocolate, pies, cakes, or frozen treats? If you’re like us you probably like all of the above! We’re always searching for sugar-free, low carb, gluten-free recipes the whole family will love. If you have any suggestions I’d love to hear about them in the comments!

Happy baking!

Continue to Content

Low Carb Lemon Blueberry Cream Cake

Yield: 12

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Summer blueberries and cream with a tart lemony tang! This is a super-delicious low carb lemon blueberry cream cake, and the only problem is I can't stop eating it!

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Ingredients

Cake Ingredients

• 1/2 cup butter, softened
• 1 cup sweetener, (confectioner's - I use Swerve)
• 1/2 cup heavy cream
• 4 eggs, room temperature
• 1 tsp lemon extract, (or 4-5 drops lemon essential oil)
• 1 lemon lemon zest and juice
• 1 tsp vanilla
• 2 cups almond flour
• 1/2 cup coconut flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup blueberries

Frosting Ingredients

• 8 oz cream cheese, room temperature
• 1/2 cup butter, room temperature
• 1 cup sweetener, confectioner's (Swerve)
• 1 tsp vanilla
• 1/2 cup heavy cream
• 1 tsp lemon extract, (or 4-5 drops lemon essential oil)
• 1 lemon zest of one lemon, (optional)
• 1/8 tsp salt
• 1/4 cup blueberries, (optional for decoration)

Instructions

Cake

1. Prepare two 9-inch round cake pans. Cut out 2 parchment paper circles to line the bottom of the pan and then grease with coconut oil. 
2. Combine the butter, sweetener, and heavy cream in a large bowl with a mixer.
3. Blend in the eggs one at a time on high speed.
4. Add the lemon extract (or essential oil), zest and juice if using, as well as the vanilla.
5. Next, mix in the almond flour, coconut flour, baking powder, and salt.
6. Carefully stir in 1 cup of fresh or frozen blueberries.
7. Divide the batter equally into the two cake pans.
8. Bake for 35 minutes, or until toothpick comes out clean, at 350 degrees.
9. After resting for 10 minutes, remove from the cake pans and let cool completely.

Frosting

1. Using a mixer, combine together the cream cheese, butter, and sweetener.
2. Add the heavy cream, vanilla, lemon zest, lemon extract (or essential oil), and salt.
3. Mix together until you get a spreadable frosting consistency.
4. To frost the cake place one of the cooled cakes on a serving dish.
5. Top with about a third of the frosting and spread it around evenly.
6. Place the second cake on top of the first and top with another third of the frosting.
7. Use the rest of the frosting to ice the sides and even out the top.
8. Top with the remaining blueberries and refrigerate to set before serving.

Notes

Nutrition Information

Servings 12.0 Amount Per Serving Calories 345  Total Fat 34 g Saturated Fat 19 g Monounsaturated Fat 9 g Polyunsaturated Fat 1 g Trans Fat 0 g Cholesterol 149 mg Sodium 257 mg Potassium 71 mg Total Carbohydrate 6 g Dietary Fiber 2 g Sugars 2 g Protein 6 g

Nutrition Information:

Yield: 12
Amount Per Serving: Calories: 345Unsaturated Fat: 0g

*Nutrition Facts per MyFitnessPal.com. For the most accurate facts, calculate your own with the exact ingredients you use in the recipe.

Did you make this recipe?

Tag @explorermomma on Instagram and hashtag it #explorermomma. Thanks a bunch!

MORE KETO DESSERT RECIPES:

1. Keto Pumpkin Cookies
2. Cranberry Orange Shortbread Cookies
3. Keto Chocolate Truffles
4. Coconut Lime Dessert Mousse

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