Blueberry Lemon Cake

coconut flour Dessert gluten free Nut Free paleo

Want a delicious way to use up the fresh blueberries in your fridge? Make this nut-free blueberry cake that is low-carb and won't spike your blood sugar.

This cake would make a great dessert for a luncheon or a great healthy snack.

Low Carb Blueberry Cake

  1. Preheat the oven to 350° F. 
  2. Grease an 8”x8” glass baking dish with a bit of coconut oil.
  3. In a mixing bowl, whisk together the eggs, coconut oil, erythritol, and lemon juice.
  4. Add the coconut flour, baking soda, and salt; mix well. 
  5. Fold in blueberries. 
  6. Transfer to baking dish. 
  7. Bake for 30-35 minutes.

Prep time: 10 minutes
Cook time: 30 minutes
Yield: 9 servings



Older Post Newer Post