Keto Lemon Blueberry Zucchini Cake
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All Day I Dream About Food · by Carolyn Ketchum★ 4.8 (54)

Keto Lemon Blueberry Zucchini Cake

NUTRITION · PER SERVING70M COOK
CAL 11%·PRO 16%
CARBS 25G45% OF CAL
3G FIBER0G ADDED0G INTRINSIC19G OTHER3G TOTAL SUGAR
FAT 20G79% OF CAL
8G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A keto-friendly blueberry zucchini cake with lemon frosting using sugar substitutes and almond flour. Light summer dessert with natural fruit flavor.

dessertamericanbaked goodgluten freeketovegetarian
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Nutrition & ingredients

Ingredients

serves 16
  • 1 medium zucchini (shredded (about 200g))
  • 1/4 tsp salt
  • 2 cups almond flour
  • 1/3 cup coconut flour
  • 1/3 cup unflavoured whey protein powder
  • 1 tbsp baking powder
  • 1/2 cup butter (softened)
  • 3/4 cup Swerve Sweetener
  • 3 large eggs (room temperature)
  • 1 tbsp lemon zest
  • 1/2 tsp vanilla extract ((try lemon extract for more lemon flavor!))
  • 1/4 cup freshly squeezed lemon juice
  • 3/4 cup blueberries (fresh or frozen)
  • 8 ounces cream cheese (softened)
  • 1 cup powdered Swerve Sweetener
  • 2 tbsp freshly grated lemon zest
  • 2 tbsp heavy whipping cream
  • 1/4 cup fresh blueberries
PREP
30M
SODIUM
143MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.