Low Carb Cake with Blueberries
This low carb cake is subtly sweet, flavorful, and packed with blueberries. The moist cake has a tender crumb thanks to butter and heavy cream blended into the batter. This gluten-free cake recipe is low in sugar and carbohydrates.
Equipment
Ingredients
- 2½ cups almond flour
- ½ cup light brown sugar packed
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 tablespoon lemon zest
- ½ cup unsalted butter cold and cut into pieces
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- ½ cup heavy whipping cream cold
- 1 cup fresh blueberries
- ½ tablespoon turbinado sugar for sprinkling on top
Instructions
- Preheat oven to 375° F degrees. Grease a 9-in springform pan and set it aside.
- Mix the almond flour, brown sugar, baking powder, salt, and lemon zest in a large bowl.
- Cut in the butter using a pastry blender or two forks until pea-sized pieces remain.
- Mix the egg, heavy cream, and vanilla extract in a separate bowl or liquid measuring cup. Pour the wet ingredients into the dry ingredients. Mix until combined. Fold in the blueberries.
- Pour the batter into the prepared baking dish. Smooth and sprinkle the top with turbinado sugar. Bake for 25-30 minutes until a toothpick inserted into the center comes out clean and the top of the cake is golden brown. Allow the cake to cool before removing it from the pan.
Nutrition
Calories: 342kcalCarbohydrates: 20gProtein: 7gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 56mgSodium: 258mgPotassium: 49mgFiber: 3gSugar: 14gVitamin A: 494IUVitamin C: 2mgCalcium: 154mgIron: 1mg
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