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  • Rachel Katzman

Low carb lemon blueberry crumb cake



Happy June! It's a new month, and new adventures on riskyveggie.com! As I celebrated my birthday on the first of this month, I did so by treating myself to an entire spa weekend - facial, pedicure and all-day Korean spa with a body scrub (OMG, it was amazing). But of course, the "perfect" day wouldn't be complete without cooking up something in the kitchen! Okay, this was more of a baking adventure, but still...making gluten-free, keto-friendly lemon blueberry crumb cake with lemon glaze? Come on! That's just the icing on the cake...pun intended of course! :)

I love the pairing of lemon and blueberries and since blueberries are relatively low in carbs, this is the perfect "treat" for me! Plus, adding in some ginger really amps up the flavor and gives a nice spicy, and unexpected kick to the cake as well.

This would also be super delicious with any other berries, like raspberries, strawberries or blackberries! Yum!!

And as for this glaze? Well it doesn't get any easier than by mixing confectioners sugar (I use the brand Swerve, which is made from erythritol , a plant-derived sugar alcohol that doesn't spike your blood sugar) and lemon juice. That's it, so simple but your guests will assume you slaved in the kitchen for hours making this! And for the record, I am not a registered dietician or nutritionist so feel free to do your own research before changing up your eating lifestyle and do what works for you. I use Swerve sugar replacement and Stevia but as I mentioned, I use it as a "treat", definitely not for everyday meals but I feel better about adding this to my eating habits instead of eating high carb, high sugar foods. That's just me. You do what works best for you!

Anyway, enough rambling. This was such a fun experiment and a recipe that I invented but used some other similar recipes as a guide. It takes less than 10 minutes to whip up the batter, pour into a loaf pan, bake and devour. Of course when I first tried out experimenting with this recipe, I made them into cookies (I could have tried muffins too I guess) but honestly, it was just one less step to scoop them out into cookies, and I'm all for making things just a wee bit simpler, plus it looks pretty with the icing on this crumb cake/loaf. So, YUM! Enjoy!!!

Happy baking!


xoxo

Rachel

PS - Is there a certain recipe or food that you'd like to see me use on my blog? Maybe you need ideas for a Shabbat meal, or summertime potluck or just need some ideas to change up the food you serve your family? Either way, I'm here to offer my ideas to you! Comment below with what you'd like to see next!

Low carb lemon blueberry crumb cake

Cake:

  • 1 cup almond flour

  • 3 Tbsp. coconut flour

  • 1 Tbsp. baking powder

  • ½ cup Swerve (or other sugar substitute, or you can use regular or coconut sugar)

  • 1 tsp. lemon extract (I like it super lemony, or you can throw in some fresh lemon zest too)

  • 2 Tbsp. lemon juice

  • ¼ tsp. salt

  • ¼ tsp. ginger (optional ingredient, but I think it gives it a nice kick, and it pairs perfectly with lemon)

  • 2 eggs

  • 2 Tbsp. coconut oil, melted

  • 1 cup blueberries (fresh is preferred, but you can use frozen too, just make sure they’re thawed and drained first)

Glaze:

  • ½ cup powdered Swerve (or any kind of powdered sugar substitute)

  • Zest and juice from 1 lemon

  1. Pre-heat oven to 350F and grease a 9"x5" loaf pan with parchment paper greased with a bit of coconut oil, just so the batter doesn’t stick to the pan

  2. Mix all of the ingredients, except the blueberries, in a medium sized bowl. The batter will be a bit thick but that’s okay.

  3. Fold in the blueberries (it’s okay if some of them get a little smashed)

  4. Pour the batter into the loaf pan (smooth it down just a bit, it’ll be a bit crumbly) and bake for 30-35 minutes or until inserted toothpick comes out clean

  5. Let it cool for 1 hour before pouring on the glaze


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