SUGAR FREE LEMON BLUEBERRY CAKE
Sugar Free Lemon Blueberry Cake, a simple and tasty cake made without added sugar, low carb, gluten free, keto diet friendly dessert recipe.
Provided by TheSugarFreeDiva
Categories Dessert
Time 50m
Number Of Ingredients 10
Steps:
- Preheat your oven to 325 and double prep a bundt cake pan for nonstick. For example, you can grease or spray with nonstick and then dust with a flour
- In a medium sized mixing bowl, use a fork or a whisk to blend together the almond flour, coconut flour, and the baking powder. Set this bowl aside.
- Next, in a mixing bowl, beat the egg whites until they stand in soft peaks (just starting to hold). This should take about four minutes. Set this bowl aside.
- Now, in a large mixing bowl, cream together the coconut oil with the monk fruit. Once this has creamed, you can gently stir in the egg yolks. Next add the dry ingredients from the first bowl along with the lemon zest, lemon juice, and the vanilla extract. Mix until just blended. Stir in the egg whites and then gently fold in the blueberries.
- Bake this cake for 30 to 35 minutes or until an inserted toothpick comes out clean. Allow the cake to fully cool before removing it from the pan and topping with the (optional) glaze.
Nutrition Facts : Calories 270 kcal, Carbohydrate 11 g, Protein 8 g, Fat 23 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 68 mg, Sodium 38 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
SUGAR FREE BLUEBERRY COFFEE CAKE
A fabulous blueberry coffee cake with a crumb topping. This recipe is one from a local B&B that I replaced all the sugar with substitutes because I have diabetes. I have received all praise and 'I can't believe it is sugar free.' The sugar can be put back in if you want. Either way it is wonderful.
Provided by IBSERVICE
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 55m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, stir together the melted butter, milk, eggs, vanilla and 1 1/2 cups sugar substitute. Combine 3 cups of flour and baking powder; stir into the wet ingredients until just blended. Fold in the blueberries. Spread evenly in the prepared pan.
- In a small bowl, stir together the brown sugar substitute, 3/4 cup of flour, and cinnamon. Stir in the softened butter with a fork until the mixture is crumbly. Sprinkle over the top of the cake.
- Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. This cake is best served warm.
Nutrition Facts : Calories 362.9 calories, Carbohydrate 36.7 g, Cholesterol 99 mg, Fat 21.3 g, Fiber 1.8 g, Protein 6.7 g, SaturatedFat 12.9 g, Sodium 258.6 mg, Sugar 5.6 g
SUGAR FREE BLUEBERRY POUND CAKE
I am diabetic and am always searching for good recipes that I can actually enjoy without the severe spike in blood sugar. Not sure where I found this one but I've made it a few times and not told my friends it was sugar free. They loved it, and so do I.
Provided by Debbie Quimby
Categories Fruit Desserts
Time 55m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 degrees.
- 2. In a large bowl, combine cake mix with cream cheese, eggs, water, and vanilla, using a mixer at medium speed. Fold in blueberries and pecans.
- 3. Pour batter into a greased bundt pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean. (Note: blueberries can easily stick to the pan and make it difficult to get the cake out so make sure all of the ridges in your bundt pan are greased well).
- 4. Remove cake from oven and let it sit in the pan for 20 minutes until cool; invert onto a serving plate and sprinkle with powdered sugar (optional).
MINI BLUEBERRY BUNDT CAKES
These pretty berry cakes from Cathy Isaak of Rivers, Manitoba are topped with a yummy lemon-flavored glaze.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, cream butter and sugar. Beat in the egg, milk and vanilla. Combine the flour, baking powder and salt; stir into creamed mixture. Fold in blueberries. , Pour into three 4-in. fluted tube pans coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For icing, in a small bowl, combine the confectioners' sugar, milk and lemon juice; drizzle over cakes. Garnish with additional berries if desired.
Nutrition Facts : Calories 571 calories, Fat 18g fat (10g saturated fat), Cholesterol 113mg cholesterol, Sodium 522mg sodium, Carbohydrate 97g carbohydrate (61g sugars, Fiber 3g fiber), Protein 8g protein.
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SUGAR FREE BLUEBERRY PANCAKE BUNDT CAKE
From thesugarfreediva.com
4.7/5 (15)Category DessertCuisine AmericanCalories 9 per serving
- Preheat your oven to 350. Double prep a bundt pan. This means for best results, use two methods of nonstick. For example, nonstick spray and then dust with flour. Then place the blueberries on the bottom of the bundt pan.
- In a mixing bowl, use a fork or a whisk to blend together the pancake mix with the baking powder. Then stir in the liquid (milk or water) and the extract. Mix until just combined- do not over mix.
- Evenly pour the mixture over the blueberries in the bundt pan. Bake for 20-25 minutes or until the cake begins to brown. Allow the cake to cool for 10 minutes. Tip: gently running a butter knife around the perimeter of the cake just out of the oven can help loosen the cake for later removal from the pan.
- To remove the cake, place a large plate over the cake and flip the cake over so that it sits on the plate. Be patient as you want the entire cake to come out in one piece. Then top with sugar free powdered sugar or your choice of toppings and serve.
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