Happy 4th of July Week everyone! This week is going to be a grilling sensation in my house and I have to make some things that’ll compliment all the delicious meat and vegetables that’ll be passed around the table. A cake was definitely being made, and I experimented around because I really wanted something light, sweet, and packed full of flavor. Not to mention, we can’t go around having dry as a desert…dessert, can we?
Well, blueberries and lime come together in this for a delicious sweet and tart combination that balances itself out with just the right amount of acidity. Each bite comes together just perfectly, leaving only a few fresh blueberries at the top for that extra kick of sweetness and the blueberry extract to bring the taste while mellowing out the flavor profile at the end. The cream cheese that we add to the cake seals the deal. It makes the cake SO moist that it almost falls apart in your mouth…who said everything has to be dry on keto?
So, what are you going to be doing for July 4th? Let us all know your keto recipes and idea for this upcoming holiday in the comments below! I’m going to be setting up station, throwing a heck of a lot of steak on the grill, and serving up meat with bacon wrapped asparagus for July 4th. Dessert? Well, you know exactly what dessert will be!
Yields 2 Cakes, 10 Slices in Total
The Preparation
- 5 large egg, separated
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 2 tablespoons butter, salted
- 1/4 cup cream cheese, softened
- 1/4 cup erythritol
- 1/4 teaspoon liquid stevia
- 2 teaspoons blueberry extract
- 2 teaspoons lime zest
- 2 tablespoons lime juice
- 1/4 cup blueberries
The Execution
1. Preheat oven to 325F. Separate the egg yolks and whites into two mixing bowls.
2. In a separate bowl, mix together the almond flour, coconut flour, and baking powder.
3. Using a hand mixer, beat the egg yolks until pale in color.
4. Add in the erythritol, liquid stevia, blueberry extract, butter, and cream cheese. Beat until smooth.
5. Add lime zest and two-thirds of the lime juice to the egg yolk mixture, and mix until well incorporated.
6. Sift the dry ingredients into the wet ingredients and mix well.
7. With clean and dry beaters, beat the egg whites with the remaining lime juice until stiff peaks form. Then, gently fold the whites into the batter.
8. Pour the batter into loaf or cake pans and top with the blueberries. I used these awesome Threshold disposable cake pans from Target.
9. Bake for 35–40 minutes or until a toothpick comes out clean. Let cool.
10. Serve and enjoy!
This makes a total of 4 servings of Blueberry & Lime 4th of July Cake. Each serving comes out to be 379 calories, 31.3g fats, 6.5g net carbs, and 15.3g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 5 large egg | 393 | 26.2 | 2 | 0 | 2 | 34.5 |
| 1 cup almond flour | 648 | 56 | 24.6 | 14.6 | 10.1 | 23.5 |
| 2 tablespoon coconut flour | 40 | 2.3 | 6.7 | 4.7 | 2 | 2 |
| 1 teaspoon baking powder | 2 | 0 | 1.3 | 0 | 1.3 | 0 |
| 2 tablespoon butter | 203 | 23 | 0 | 0 | 0 | 0.2 |
| 1/4 cup cream cheese | 198 | 19.7 | 2.4 | 0 | 2.4 | 3.6 |
| 1/4 cup erythritol | 10 | 0 | 0 | 0 | 0 | 0 |
| 1/4 teaspoon liquid stevia | 0 | 0 | 0 | 0 | 0 | 0 |
| 2 teaspoon blueberry extract | 25 | 0 | 1.1 | 0 | 1.1 | 0 |
| 2 teaspoon lime zest | 2 | 0 | 0.6 | 0.4 | 0.2 | 0.1 |
| 2 tablespoon lime juice | 8 | 0 | 2.6 | 0.1 | 2.4 | 0.1 |
| 1/4 cup blueberries | 21 | 0.1 | 5.4 | 0.9 | 4.5 | 0.3 |
| Totals | 1551 | 127.4 | 46.6 | 20.7 | 26 | 64.3 |
| Per Serving (/4) | 388 | 31.8 | 11.7 | 5.2 | 6.5 | 16.1 |
Blueberry & Lime 4th of July Cake
Ingredients
- 5 large egg separated
- 1 cup almond flour
- 2 tablespoon coconut flour
- 1 teaspoon baking powder
- 2 tablespoon butter salted
- ¼ cup cream cheese softened
- ¼ cup erythritol
- ¼ teaspoon liquid stevia
- 2 teaspoon blueberry extract
- 2 teaspoon lime zest
- 2 tablespoon lime juice
- ¼ cup blueberries
Instructions
- Preheat oven to 325F. Separate the egg yolks and whites into two mixing bowls.
- In a separate bowl, mix together the almond flour, coconut flour, and baking powder.
- Using a hand mixer, beat the egg yolks until pale in color.
- Add in the erythritol, liquid stevia, blueberry extract, butter, and cream cheese. Beat until smooth.
- Add lime zest and two-thirds of the lime juice to the egg yolk mixture, and mix until well incorporated.
- Sift the dry ingredients into the wet ingredients and mix well.
- With clean and dry beaters, beat the egg whites with the remaining lime juice until stiff peaks form. Then, gently fold the whites into the batter.
- Pour the batter into loaf or cake pans and top with the blueberries. I used these awesome Threshold disposable cake pans from Target.
- Bake for 35–40 minutes or until a toothpick comes out clean. Let cool.
- Serve and enjoy!
