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Ingredients
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- 4 large eggs, separated
- 1/2 cup swerve powdered sweetener, or powdered erythritol
- 2 tsp lemon zest
- 1 1/2 cups almond flour, sifted
- 1/2 cup frozen blueberries
- 1 tbsp almond flour, for coating the blueberries
Instructions
- Preheat the oven to 350°F. Prepare an 8-inch pan by lining the bottom with parchment paper and spraying the parchment and sides with cooking spray.
- In a large bowl, beat egg yolks with powdered sweetener on medium-high speed for 3–5 minutes until pale and thick. Stir in lemon zest and sifted almond flour until just combined.
- In another bowl, beat egg whites on medium-high speed until stiff peaks form, about 2–3 minutes.
- Coat frozen blueberries with 1 tbsp almond flour to prevent sinking in the batter.
- Gently fold ¼ of the beaten egg whites into the yolk mixture to lighten it, then carefully incorporate the remaining egg whites in two additions, folding in the coated blueberries last.
- Pour the batter into the prepared pan and smooth the top. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 15 minutes before taking it out. Dust the top with powdered sweetener and garnish with fresh blueberries before serving.
Notes
Ensure not to overmix the batter to keep the cake light and fluffy.
Using parchment paper helps in easy removal of the cake from the pan after baking.
For best results, use room temperature eggs.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 100mg