Keto Blueberry Spice Cake
Tantalize your taste buds with this Keto Blueberry Spice Cake covered in Blueberry Mascarpone Frosting! Packed with juicy blueberries, aromatic cinnamon, and freshly grated nutmeg, this cake is delicious even before adding the luscious blueberry mascarpone frosting. Try it for your next dinner party!
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Servings: 16
Calories: 410kcal
Ingredients
For the Blueberry Spice Cake:
- ½ cup Unsalted Butter Softened
- ¼ cup Granulated Erythritol
- ¼ cup SoNourished Gold Or another brown erythritol or brown sugar substitute of your choice
- ¼ cup Allulose
- 3 Eggs Room Temperature
- ¼ cup Sour Cream
- 1 teaspoon Vanilla Extract
- ½ teaspoon Cinnamon
- ½ teaspoon Nutmeg Freshly Grated
- 2 ¼ cups Almond Flour
- ⅓ cup Unflavored Whey Protein Powder
- 1 tablespoon Baking Powder
- ¼ teaspoon Kosher Salt
- 1 cup Blueberries plus more for topping
For the Blueberry Mascarpone Frosting:
- 2 cups Heavy Cream
- 16 ounces Mascarpone Cheese
- 1 cup Allulose
- 2 teaspoons Vanilla Extract
- 1 cup Blueberries
Instructions
To Make the Blueberry Spice Cakes:
- Preheat the oven to 325°F and prepare two 9-inch cake pans by lightly spraying them with nonstick cooking spray, lining them with parchment paper, and then spraying that with nonstick cooking spray.
- In a stand mixer or large mixing bowl beat ½ cup Unsalted Butter (softened), ¼ cup Granulated Erythritol, ¼ cup SoNourished Gold, and ¼ cup Allulose until the mixture has lightened. (About 2 - 3 minutes.)½ cup Unsalted Butter, ¼ cup Granulated Erythritol, ¼ cup SoNourished Gold, ¼ cup Allulose
- Beat in 3 Eggs, one at a time, until incorporated. Then add ¼ cup Sour Cream, 1 teaspoon Vanilla Extract, ½ teaspoon Cinnamon, and ½ teaspoon Nutmeg (Freshly Grated) and beat until combined.3 Eggs, ¼ cup Sour Cream, 1 teaspoon Vanilla Extract, ½ teaspoon Cinnamon, ½ teaspoon Nutmeg
- In a separate bowl, sift 2 ¼ cups Almond Flour, ⅓ cup Unflavored Whey Protein Powder, 1 tablespoon Baking Powder, and ¼ teaspoon Kosher Salt.2 ¼ cups Almond Flour, ⅓ cup Unflavored Whey Protein Powder, 1 tablespoon Baking Powder, ¼ teaspoon Kosher Salt
- Add the dry ingredients into the wet in 2 installments, mixing after each addition.
- Fold in 1 cup Blueberries.1 cup Blueberries
- Pour half of the batter into each of the prepared cake pans.
- Bake at 325°F for 20 - 25 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cakes to a cooling rack and allow them to cool completely.
To Make the Blueberry Mascarpone Frosting:
- Place 2 cups Heavy Cream in a stand mixer or large mixing bowl and whip to stiff peaks. Set it aside either in a separate bowl or leave it in the same one if you have multiple bowls for your stand mixer. .2 cups Heavy Cream
- In the stand mixer or large mixing bowl, beat 16 ounces Mascarpone Cheese, 1 cup Allulose, and 2 teaspoons Vanilla Extract.16 ounces Mascarpone Cheese, 1 cup Allulose, 2 teaspoons Vanilla Extract
- Once the mixture is homogeneous, beat in 1 cup Blueberries.1 cup Blueberries
- Fold approximately one quarter of the whipped cream into the mascarpone mixture. Then incorporate the remaining whipped cream, working in thirds, until the mixture is fully combined.
- Set it aside while you set up for frosting the cake.
Assembling the Cake:
- Place 1 of the cakes flat side down on a cake round and / or whichever flat surface you’re using for icing.
- Spoon on approximately a quarter of the frosting and spread it in a thick layer on top of the cake. Don’t worry about the sides yet.
- Set the 2nd cake on top of the frosting with the flat bottom side of the cake facing up.
- Spoon more frosting on top of the cake in the center and work it out towards the sides. Then begin frosting around the sides of the cake.
- Sprinkle a handful of blueberries on top to garnish as desired.
Equipment
- Stand Mixer Or Hand Mixer and Large Mixing Bowl
- Large Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Fine Mesh Strainer or Sieve For sifting the Almond Flour
- Parchment Paper
- Nonstick Cooking Spray
- Cake Round Optional
- Cake Stand Optional
- Cake Saver Optional
Notes
Net Carb Calculation Note:
- Total Carbs per Serving (16 servings) = 30 grams
- Minus Sugar Alcohol per Serving = 21.75 grams
- Minus Dietary Fiber per Serving = 2 grams
- Net Carbs per Serving = 6.25 grams
Your Own Recipe Notes
Nutrition
Nutrition Facts
Keto Blueberry Spice Cake
Amount per Serving
Calories
410
% Daily Value*
Fat
39
g
60
%
Saturated Fat
20
g
125
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
114
mg
38
%
Sodium
157
mg
7
%
Potassium
69
mg
2
%
Carbohydrates
30
g
10
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
9
g
18
%
Vitamin A
1095
IU
22
%
Vitamin C
2
mg
2
%
Calcium
156
mg
16
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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