This one uses stevia powder. No normally a stevia fan because it gives me indigestion but this didn’t. Of course my portion size was only enough to have a taste but no one else complained.
Keto Blueberry Cake
4 large eggs
2 T. Almond milk
4 T. Real butter, melted
1.5 t. Stevia powder
1.5 cups almond flour
1/2 t. Baking soda
1 cup fresh blueberries (I used thawed frozen ones)
Frosting:
1 cup fresh blueberries (I used thawed frozen ones)
1/2 cup cream cheese
1/2 cup powdered sweetener (I used Swerve brand)
Preheat oven to 350F. Grease a Bundt pan. I used my son’s non-stick avocado spray and it didn’t leave an odd taste.
In a large bowl whisk the eggs, milk, melted butter, and sweetener together. Add the Almond flour then the baking soda and make sure everything is combined thoroughly … no dry clumps. Now gently fold in the blueberries. If you use thawed berries, just make sure they are well drained. Pour batter into Bundt pan and spread it in the pan evenly.
Bake the cake for about 30 minutes, using a toothpick or similar to check it is done all the way through. Remove from oven and leave to cool completely. When it is ready to come out of the pan, cool it further on a wire/cake rack.
Put all the icing ingredients into a blender and blend until completely smooth. If you use thawed berries, watch to make sure it doesn’t get too runny. Adjust as needed.
Put cake on a serving dish and pour the icing evenly over the top.
Now I found that this cake didn’t rise very much. So it isn’t going to fill the entire Bundt pan or at least not a normal sized one.
Keto Blueberry Cake
4 large eggs
2 T. Almond milk
4 T. Real butter, melted
1.5 t. Stevia powder
1.5 cups almond flour
1/2 t. Baking soda
1 cup fresh blueberries (I used thawed frozen ones)
Frosting:
1 cup fresh blueberries (I used thawed frozen ones)
1/2 cup cream cheese
1/2 cup powdered sweetener (I used Swerve brand)
Preheat oven to 350F. Grease a Bundt pan. I used my son’s non-stick avocado spray and it didn’t leave an odd taste.
In a large bowl whisk the eggs, milk, melted butter, and sweetener together. Add the Almond flour then the baking soda and make sure everything is combined thoroughly … no dry clumps. Now gently fold in the blueberries. If you use thawed berries, just make sure they are well drained. Pour batter into Bundt pan and spread it in the pan evenly.
Bake the cake for about 30 minutes, using a toothpick or similar to check it is done all the way through. Remove from oven and leave to cool completely. When it is ready to come out of the pan, cool it further on a wire/cake rack.
Put all the icing ingredients into a blender and blend until completely smooth. If you use thawed berries, watch to make sure it doesn’t get too runny. Adjust as needed.
Put cake on a serving dish and pour the icing evenly over the top.
Now I found that this cake didn’t rise very much. So it isn’t going to fill the entire Bundt pan or at least not a normal sized one.
