Blueberry Lemon Keto Butter Cake (Carolyn)

 

Blueberry Lemon Keto 

Butter Cake

A whole new take on Gooey Butter Cake! This healthier keto blueberry lemon butter cake has a buttery crust and a rich cheesecake filling. It’s the perfect way to celebrate blueberry season.

Ingredients: 

Cake

• 1 cup (112 g) almond flour
• 1/4 cup (45.5 g) Swerve Granular
• 2 tbsp (14.2 g) coconut flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¼ cup (56.75 g) butter melted
• 1 large egg
• 1 tsp lemon zest

Filling

• 6 ounces (170.1 g) cream cheese softened
• ¼ cup (56.75 g) butter softened
• 1/3 cup Swerve Confectioners
• 1 large large egg, room temperature
• 2 tsp lemon zest
• 2 tbsp lemon juice
• 1/2 teaspoon lemon extract, (optional)
• 3/4 cup (111 g) blueberries
• Powdered Swerve for dusting

Instructions: 

• Preheat the oven to 325ºF and lightly grease an 8×8 glass or ceramic baking dish. (see Tip for Success).
• In a large bowl, combine the almond flour, sweetener, coconut flour, baking powder, and salt. Stir in the butter, egg, and lemon zest until well combined.
• Press this mixture into the bottom and partway up the sides of the prepared baking pan.
• In another large bowl, beat the cream cheese and butter together until smooth. Beat in the sweetener until well combined.
• Beat in the egg, lemon zest, lemon juice, and lemon extract. Stir in the blueberries by hand.
• Pour the filling over the crust. Bake 30 to 35 minutes, until the filling is mostly set, but the center still jiggles, and the edges are just golden brown. 
• Remove and let cool, then dust with powdered sweetener and cut into bars.

Notes:

• Storage Information: Store this cake in a covered container in the fridge for up to 5 days or in the freezer for several months. Wrap tightly for the freezer. 

Macros:

• Serving: 1piece | Calories: 261kcal | Carbohydrates: 6.8g | Protein: 5.6g | Fat: 22.5g | Fiber: 2.2g
• Source:  https://alldayidreamaboutfood.com/keto-blueberry-lemon-butter-cake/