I came across this recipe on Green Kitchen Stories while searching for something dessert’ish to do with blueberries. It looked promising and definitely didn’t have the puck-like look that most low carb desserts do.
I slightly modified the recipe, adding some nutmeg and using sugar free maple syrup, and changed to a different more low carb friendly icing. Hubby isn’t a huge poppy seed fan, so I wasn’t sure how he would like it, but he surprisingly did. I thought that with just a tad more sweetening it would be guest worthy serving. And it takes such a pretty picture. 😉
Its rather like a coffee cake crossed with a poppy seed cake in texture (because of the almond flour, you’ll never get a smooth cake). Looks denser than it tastes, and is one of the fluffier low-carb desserts I’ve had.
EDIT: We had a piece of the cake tonight for dessert and Hubby came up with a delish idea. Drizzle some of the maple syrup over the whole piece. It was amazing! The sugar-free version we have tastes like a slightly burnt caramel – in a good way. So if you wanted to sweeten this up a tad, I’d recommend a good maple syrup or caramel drizzle over it. I plan on doing it the next time to the whole cake.
Blueberry Almond Cake
- 4 c almond flour
- 3 tbsp poppy seeds
- 1/2 tsp salt
- 1 tsp nutmeg
- 1/8 c Stevia In The Raw
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 c canola or vegetable oil
- 1/2 c sugar free maple syrup
- 2 baby lemons zested and about 1/3 c juice
- 3 large eggs separated
- 1 1/2 c blueberries
- Combine almond flour, poppy seeds, salt, baking powder, nutmeg, Stevia powder, and baking soda in a large bowl.
- Heat oil and syrup in a small sauce pan on very low heat whisking until combined.
- Add the zest and lemon juice.
- Set aside to cool a bit, once cooled, add the egg yolks and whisk to combine.
- Beat egg whites until peaks form.
- Add the wet ingredients to the dry and stir with wooden spoon until combined.
- Fold in egg whites.
- Once combined, fold in blueberries.
- Pour into a spring form pan that has been sprayed with PAM
- Bake at 350F for 45-50 minutes (covering with tinfoil for last 10-15 minutes so the top doesn't get burnt)
- Let cool completely before topping with icing.
- Once iced, put in refrigerator to chill and just before serving, top with fresh blueberries.
- Divide them in half and squeeze the juice from three of the halves into the mixture, saving one half for the glazing. Add the batter to the bowl with the dry ingredients. Beat the eggs and then fold them into the batter together with 1 cup of the blueberries. Stir gently around with a wooden spoon until combined. Grease a 8-inch spring form cake tin, and add the batter to it.
- Bake for about 40-50 minutes (depending on size of the pan and oven), or until golden on the outside and baked all way through (you can cover the cake with tin foil during the last 15 minutes of the baking time, if it starts looking burned) . Remove from oven and let cool for at least 30 minutes before removing the sides. Meanwhile, start making the glazing. Drain yogurt in a milk cloth or coffee filter for about 10 minutes. This is to make the yogurt less runny. Discard the water and combine the thick yogurt with honey vanilla extract and the juice from the remaining lemon half. Leave to chill in the fridge. When the cake has cooled completely, cover it with glazing, top with the remaining blueberries and serve. You could also just serve the cake with blueberries and yogurt on the side.
Cream Cheese Icing
- 1 brick cream cheese room temperature
- 1/2 c whip cream
- Juice of half a baby lemon
- Splash of vanilla
- Stevia to sweeten to taste 1/8 to 1/4 c
- Whip the cream until peaks form in a small bowl.
- In another bowl, whip the cream cheese until light and fluffy, adding Stevia to taste.
- Add the lemon juice and vanilla.
- Whip in the whipped cream and put on fully cooled cake.