Best Keto Recipes I Best Keto Blueberry Cake I Low Carb Sugarfree Cake



Ingredients for the cake:

250 gms almond meal
40 gms coconut flour
40 gms unflavourerd whey protein powder (vanilla flavour will do too, I used whey protein isolates birthday cake flavor which is 100% lactose and sugar free)
3 tsp baking powder
1tsp vanilla extract
½ tsp salt
120 gms butter at room temperature
50 gms stevia powder (more if you like)
5 large egg whites at room temperature
180 ml heavy cream.
180 ml water

Ingredients for Blueberry jam:

60 ml water
75 gms fresh blueberries
20 gms stevia
30 gms fresh lemon juice
1/3 tsp xanthan gum

Ingredients for Creamy layer:
300 gms heavy cream
20 gms stevia
300 gms fresh blueberries
1/2 tsp vanilla extract
180 gms cream cheese
zest of 1 fresh lemon

Ingredients for Blueberry frosting:
120 gms butter at room temperature
250 gms cream cheese
40 gms stevia
180 ml heavy cream
60 gms blueberries

Method for Cake:
Preheat your oven to 180C
Place the parchment paper in two 21 cms cake pans and grease them with butter.
In a bowl, mix almond meal, coconut flour, whey protein, salt, steva and baking powder.
In a blender, mix butter with egg whites until nice and fluffy.
Add the almond and coconut flour mixture you prepared in step 1 and mix it with the blender.
Add heavy cream, water and vanilla extract and mix it well. End result should be a smooth creamy thick batter.
Divide the batter into 2 parts and pour it gently over the cake pans. Spread it evenly using a spoon or a spatula and bake for around 25 minutes (or until the cake is firm and starts to turn golden brown from the sides).
Let your cakes cool for 10-15 minutes and then take them out of the pans.

Method for Blueberry Jam:
Add all the ingredients except xanthan gum, in a pan on low heat and bring to boil. Make sure you smash the blueberries with a spoon or a fork.
Once the colour or water has changed completely dark, add xanthan gum and mix it really well.
Cook for another 2 mins and your sauce is ready. Let it cool down.

Method for Blueberry Creamy Layer:
Add heavy cream and stevia in a mixing bowl and whisk until it forms soft peaks.
Add vanilla extract, cream cheese and lemon zest and mix again.
Add fresh blueberries and mix gently. Blueberry creamy layer is ready.

Apply Blueberry jam on top of one of the cakes and spread it gently. Add Blueberry cream you just prepared on top of the blueberry jam layer and spread as well. Gently place the 2nd cake on top of first and refrigerate for 30-40 mins

Method for Blueberry frosting:

Blend blueberries in a blender and keep aside.
Add butter, heavy cream, cream cheese, stevia and blueberry blend and mix until its nice and smooth..

Once the cake is out of the refrigerator after 30-34 mins, apply the blueberry frosting on top and sides and keep in the fridge for another 30-40 mins. You are all set:)

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