Low-Carb Lemon Blueberry Cream Cake

• Produce

  • 1 1/4 cup Blueberry, frozen
  • 2 Lemon, Zest from

• Refrigerated

  • 1/2 cup Almond milk

• Condiments

  • 1 3/4 cup Stevia erythritol blend, granulated

• Baking & Spices

  • 3 cups Almond flour
  • 1 tsp Arrowroot powder
  • 1/2 tsp Baking soda
  • 2 tsp Lemon extract
  • 1/4 tsp Salt
  • 7 tsp Vanilla

• Oils & Vinegars

  • 4 tbsp Coconut oil

• Dairy

  • 36 oz Cream cheese

• Other

  • 3 tbsp Blueberry sauce or an additional ¼ cup frozen blueberries, defrosted

Found on simplysohealthy.com

Description

Ingredients

• 3 cups almond flour
• ¾ cup granulated stevia erythritol blend
• ½ tsp baking soda
• ¼ tsp salt
• 4 tbsp coconut oil
• 3 eggs, room temperature.
• 1 tsp vanilla extract
• ½ cup almond milk (or other milk of choice), room temperature
• 1 tsp lemon extract
• zest from 1 lemon
• 1 cup frozen blueberries
• 1 tsp arrowroot powder
• ¼ cup granulated stevia erythritol blend
• 18 oz cream cheese, room temperature
• 1 Tbsp vanilla extract
• ½ cup granulated stevia erythritol blend
• 1 tsp lemon extract
• zest from 1 lemon
• 18 oz cream cheese
• 1 Tbsp vanilla extract
• ⅓ cup granulated stevia erythritol blend
• ¼ cup frozen blueberries, defrosted
• 3 tbsp blueberry sauce or an additional ¼ cup frozen blueberries, defrosted

Directions

• Preheat oven to 350 degrees fahrenheit. Spray two 9x9 circular pans with oil of choice. In a medium bowl, combine almond flour, sweetener, baking soda and salt. Add coconut oil, eggs, and vanilla to dry ingredients and stir until smooth. Gradually add the milk into the cake batter, stirring between each addition. Finally, add the lemon extract and zest and stir until evenly incorporated into the mixture. Divide the mixture evenly between the two prepared pans, spreading out the batter out to create even layers. Place pan in preheated oven and bake for 30 minutes or until slightly golden and toothpick comes out clean. Let cake cool until room temperature before frosting.
• In a medium saucepan over medium-low heat, combine blueberries, arrowroot powder, and sweetener, while stirring frequently. When the sauce begins to thicken (about 2-4 minutes), remove mixture from heat. Cool the blueberry sauce to room temperature before adding to the cake.
• In a medium bowl, beat cream cheese, vanilla, and sweetener with an electric mixer until smooth. Add lemon extract and zest and beat until evenly incorporated.
• In a medium bowl, beat together the cream cheese, vanilla, and sweetener until smooth. Add the frozen blueberries and/or blueberries sauce and beat until thoroughly combined.