KETO RECIPE: Blueberry Lemon Cake Squares
These bite-sized Blueberry Lemon Squares are my take on a traditional tea cake. They can be served warm with a slice of butter on top or prepared early. I like to plan ahead for parties, so I will make these the day before and store them in the fridge. If you want to get really fancy you can divide the batter into a mini bundt cake tin for a decorative finish! However and whenever you prepare them, these fruity and zesty cakes are the perfect addition to you Keto Tea Party!
Blueberry Lemon Cake Squares
INGREDIENTS
Nonstick cooking spray
2 tablespoons butter, cut into
4 pieces, plus more if desired
4 large eggs
4 ounces cream cheese
1/4 cup coconut flour
1/4 cup erythritol
11/2 teaspoons baking powder
1 teaspoon vanilla extract
1 tablespoon lemon zest
1/4 cup blueberries, fresh or frozen
DIRECTIONS
Preheat the oven to 425°F. Prepare an 8-by-8-inch baking pan with cooking spray.
Put the 4 pieces of butter in the baking pan and place the pan in the oven for 2 to 3 minutes to melt the butter. Remove from the oven before it browns or burns.
In a food processor, combine the eggs, cream cheese, coconut flour, erythritol, baking powder, vanilla, and lemon zest until smooth.
Pour the batter into the baking pan with the melted butter.
Evenly spread the blueberries into the cake batter.
Bake on 425° for 15 minutes, or until a knife comes out clean.
Slice into squares and top with a little bit of butter. Serve warm or sprinkle with confectioners' erythritol and store it in the fridge for up to a week.
