Description
Impossibly Delicious Low-Carb Lemon Layer Cake With Blueberry Compote
*4.9 net carbs per slice (including compote). Decorative blueberries will add some additional carbs.
*You can make your compote at the start to save time.
Ingredients
Scale
Cake Layers
- 1+ 3/4 cups almond flour (Bob’s Red Mill)
- 3/4 cup  Swerve Confectioner Sweetener (No substitutes)
- 2 teaspoons baking powder (Hain brand is grain-free)
- 1/2 teaspoon baking soda
- 1.5 teaspoons gelatin
- zest of 3 lemons
- 2Â eggs
- 1/2 cup + 1.5 tbsp half and half (or full fat coconut milk)
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon lemon extract
- 1/2 teaspoon vanilla extract
Blueberry Compote (Optional)
- 11 oz fresh blueberries
- 3 tablespoons water
- Juice of 1 lemon
- 3 tbsp Swerve Confectioner
- 1 teaspoon gelatin
Cream Cheese Frosting (Dairy-Free Option)
- 1 stick softened butter
- 1 eight oz package softened cream cheese Â
- 1 tablespoon lemon juice
- 1 teaspoon lemon extract
- 1/2 teaspoon vanilla extract
- 1 tablespoon half and half or coconut milk
- zest of 1 lemon (optional)
- 2 + 1/3 cups Swerve Confectioner
- 1/4 teaspoon salt
- blueberries and mint for decor (optional)
Instructions
- Preheat oven to 350 degrees
- Grease cake pans and cut out a circle of parchment paper to line each pan– do not skip this step.
- In a large bowl, whisk together almond flour, Swerve, baking powder, baking soda and gelatin until very evenly combined. Add lemon zest and whisk again.
- Add eggs, milk, olive oil, lemon juice, apple cider vinegar, lemon extract and vanilla extract. Whisk rapidly until batter is smooth. Use batter immediately.
- Place layers into oven and bake at 350 degrees for 20-24 minutes. Carefully rotate the pans 180 degrees and lightly cover with foil at the halfway mark. At 20-24 minutes the layers will be ready to come out, they’ll still be a touch soft and golden brown at the edges. (The thin 3 layer pans only need 18 minutes cooking time).
- Let your layers cool COMPLETELY on the counter and once they are cool, run a knife around the edges and carefully flip them over onto a cooling rack or plates and let them rest for another 5-10 minutes before frosting. While you’re waiting for your cake layers to cool, go ahead and blend together your frosting. (*Tip–For an easy frosting experience, you can first freeze the layers. Then frost and stack each layer, finally frosting the top and sides.)
- For The Frosting: with a hand mixer, blend together the softened cream cheese and butter.
- Â Chill the frosting in the freezer for 1o minutes for the butter to set up and whip again at high speed until smooth I like to then fold the frosting vigorously with a rubber spatula to further smooth it out.
- Make your blueberry compote: In a medium sized pot, add your blueberries, water, lemon juice and swerve. Sprinkle gelatin over top. Give it a good stir and bring it to a boil on medium heat, making sure to mix it every now and again. The juice from the blueberries will start to release. Turn the heat down a touch and let it lightly boil and simmer for a while, the liquid will start to reduce and thicken after about 7-10 minutes. Make sure to continue to stir so the compote doesn’t stick to the bottom of the pot. If you find it thickens too much, you can stir in a tablespoon or two of water. Make sure it is cooled before adding to the cake layers.
- Pipe or spread frosting onto the first cake layer and lightly spread your compote over the frosting and then top with the next cake layer and so on. Embellish the finished cake with blueberries and mint if desired. Serve and enjoy!!
- Store any leftovers in an airtight container and refrigerate, enjoy!
Notes
*Frosting tip: dipping your knife in warm water can help to spread the frosting more evenly and will also give you a smoother finish.
- Prep Time: 30 min
- Cook Time: 25 min
- Category: Low-Carb
- Method: Baking
- Cuisine: cake
