Blueberry Lemon Cake
Low Carb Lemon Blueberry Cake: A Delightful Summer Treat
Hey everyone! Kevin here from Kevthedietitian.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.
Ingredients:
1 box of Swerve’s Yellow Cake Mix
Juice of 1 lemon
1 cup fresh blueberries
Low carb icing (recipe below)
Lemon zest (for garnish)
Additional blueberries (for garnish)
Directions:
Preheat your oven to the temperature specified on the cake mix box.
Prepare the cake mix according to the package instructions. Add the juice of one lemon to the batter for a burst of citrus flavor.
Gently fold in the fresh blueberries. The blueberries add a lovely sweetness and a pop of color to the cake.
Pour the batter into a greased cake pan and bake according to the package directions.
While the cake is baking, prepare the low carb icing.
Low Carb Icing:
4 oz cream cheese, softened
1/4 cup butter, softened
1/2 cup Swerve Confectioners
1 tsp vanilla extract
1-2 tbsp lemon juice (to taste)
Instructions:
In a medium bowl, beat the cream cheese and butter until smooth and creamy.
Gradually add the Swerve Confectioners and continue to beat until well incorporated.
Add the vanilla extract and lemon juice, adjusting the amount of lemon juice to your taste preference. Beat until the icing is smooth and fluffy.
Assembling the Cake:
Once the cake is completely cooled, spread the low carb icing evenly over the top.
Garnish with lemon zest and additional fresh blueberries for a beautiful and tasty finish.
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.
Nutrition Highlights:
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 #KTDRecipes. Happy baking!
