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Aunt Rocky’s Meyer Lemon Blueberry Poke Cake

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Level: Easy

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Description

Lemony-tart, sweet, moist, gooey, and scrumptious! Serve for breakfast, dessert, or a lchf/keto snack. Suitable for Atkins, Keto, LCHF, low carb, diabetic, low glycemic, gluten free, sugar free.

Ingredients

  • FOR THE CAKE:
  • 1 whole Meyer Lemon Zested, Zest Divided
  • 1 whole Meyer Lemon, Juiced, Juice Divided
  • ½ cups Coconut Flour
  • 1 Tablespoon Erythritol (or Equivalent)
  • 2 Tablespoons Butter, Melted
  • 3 whole Eggs (large)
  • ⅓ cups Unsweetened Almond Milk (Or Milk Substitute Of Choice)
  • 1 teaspoon Lemon Extract (Or A Few Drops Of Lemon Oil)
  • ⅓ cups Walden Farms Pancake Syrup (or Other Sugar Free Syrup)
  • ½ teaspoons Baking Soda
  • 1 Tablespoon Bragg's Apple Cider Vinegar
  • ½ cubes Blueberries, Fresh Or Frozen
  • FOR THE LEMON GLAZE:
  • 1 Tablespoon Butter, Melted
  • 2 drops Lemon Oil (or 1/4 Teaspoon Lemon Extract)
  • 1 teaspoon Lemon Zest
  • 1 teaspoon Lemon Juice
  • 2 Tablespoons Non-dairy Milk Of Choice (or As Needed For Pourable Glaze, Not Watery)
  • ⅓ cups Swerve Confectioners

Preparation

Preheat oven to 350ºF. Grease an 8×8 square glass pan (or 9-inch pie pan). Zest your lemon, set aside 1 teaspoon of the zest for the glaze. Juice the lemon and set aside 1 teaspoon juice for glaze.

Put coconut flour and erythritol in a large mixing bowl, and stir with whisk to break up any lumps. Set aside.

In a small mixing bowl, melt butter in the microwave (about 15 seconds). Lightly beat in eggs, almond milk, lemon juice and lemon zest (except what was reserved for the glaze), lemon extract, and syrup. Add to large bowl with coconut flour and sweetener. Stir/whisk quickly to get everything well blended.

In a pinch bowl, mix baking soda and cider vinegar. It will fizz up. Immediately add to cake mixture and stir in.

Fold in the blueberries. Turn out into the baking pan.

Bake for 30 minutes, or until center is firm (do the tooth pick test, if you aren’t sure), and top is just beginning to turn golden. While cake is baking, get your glaze ingredients and bowl ready, but don’t mix it yet.

When cake is done, use a thick skewer or ice pick to poke holes all over the top of the cake. Melt the butter for the glaze in a small glass measuring cup. Add remaining ingredients and stir well until powdered sweetener dissolves. If glaze is to thick (you don’t want it runny, but thin enough to spread and go into the holes), add just a tiny bit of lemon juice or water (about 1/4 to 1/2 teaspoon) and see how that works. Drizzle over the cake, and quickly use an offset spatula (or back of a spoon) to spread it evenly. Some will seep into the holes, and some will stay on top as a glaze. Glaze will set up as the cake cools.

Store left over cake in refrigerator. May be frozen.

I cut this into 6 generous size servings and serve this cake as a breakfast. It may be cut into smaller servings as a dessert or snack.

Note: This recipe works equally well with regular lemons, but you may need a little extra bake time if using a larger lemon. Other berries can be substituted for the blueberries, but may have more carbs.

Tip: To improve macros when serving as a meal, top with whipped cream or melted butter.

Nutritional Data with berries and glaze (per MFP):
Calories 130, Total Fat 9 g, Total Carbohydrate 8 g, Dietary Fiber 4 g, Net Carbs 4 g, Sugars 2 g, Protein 5 g. Macros: 69% fat, 17% protein, 14% carbs.

© August 7, 2017 Roxana Lopez for Aunt Rocky’s

For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Recipe inspired by Beauty and the Foodie’s Paleo Lemon Blueberry Poke Cake.

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