Blueberry Lemon Cake
Hey everyone! Kevin here from KevEats.com, bringing you another delicious and healthy recipe to satisfy your sweet tooth without derailing your nutrition goals. Today, I’m excited to share my Low Carb Lemon Blueberry Cake, perfect for summer gatherings or a simple, refreshing dessert at home.
Low Carb Lemon Blueberry Cake
Ingredients
- 1 box of Swerve’s Yellow Cake Mix
- 1 lemon, juiced
- 1 cup fresh blueberries
- ½ tbsp lemon zest (for garnish)
- ½ cup additional blueberries (for garnish)
Low Carb Icing
- 4 oz cream cheese, softened
- ¼ cup butter, softened
- ½ cup Swerve Confectioners
- 1 tsp vanilla extract
- 1–2 tbsp lemon juice (to taste)
Instructions
- Preheat oven to the temperature specified on the cake mix box.
- Prepare the cake mix according to package instructions, adding lemon juice to the batter.
- Gently fold in fresh blueberries.
- Pour batter into a greased cake pan and bake as directed.
- While baking, prepare the icing: beat cream cheese and butter until smooth, add Swerve, vanilla, and lemon juice, and beat until fluffy.
- Once the cake is cooled, spread icing evenly over the top.
- Garnish with lemon zest and additional blueberries.
Nutrition
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Why You'll Love This Recipe:
This Low Carb Lemon Blueberry Cake is not only delicious but also a healthier alternative to traditional cakes. By using Swerve’s yellow cake mix and a low carb icing, you can enjoy a sweet treat that fits into a low carb or keto diet. The combination of lemon and blueberries offers a refreshing flavor that’s perfect for summer.
Low in carbs thanks to the use of Swerve’s sugar substitute.
Rich in antioxidants from the fresh blueberries.
Bursting with vitamin C from the lemon juice and zest.
Give this recipe a try and let me know what you think! If you make this cake, tag me on Instagram @Kevthedietitian and use the hashtag #keveats or #kevthedietitian. Happy baking!
