Berry Lemon Gooey Butter Cake
Blueberry lemon cake: Enjoy this low-carb, keto-friendly gooey butter cake. Master the perfect balance of tangy lemon and sweet berries for a delightful dessert.
Ingredients
- 1 cup almond flour
- 1/4 cup Swerve Granular
- 2 tbsp coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup butter melted
- 1 large egg
- 1 tsp lemon zest
- 6 ounces cream cheese softened
- 1/4 cup butter softened
- 1/4 cup lemon juice
- 1 tsp lemon extract
- 1 cup fresh blueberries
- Powdered sweetener for dusting
Instructions
- Preheat the oven to 3250F and lightly grease an 8x8 baking dish.
- In a large bowl, combine almond flour, Swerve, coconut flour, baking powder, and salt. Stir in melted butter, egg, and lemon zest.
- Press the mixture into the bottom and partway up the sides of the prepared pan.
- In another bowl, beat cream cheese and softened butter until smooth. Beat in Swerve, egg, lemon zest, lemon juice, and lemon extract. Stir in blueberries.
- Pour the filling over the crust. Bake for 30 to 35 minutes until mostly set.
- Remove, let cool, then dust with powdered sweetener and cut into bars.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.