what our readers think
"I made it today….followed recipe exactly. Best Keto dessert Ive had in months. The cake tastes and feels like cake, and its even super moist, not always the case with almond flour. Ill be making this again."
– eggs – avocado oil – vanilla extract – almond extract
Preheat the oven to 350 degrees Fahrenheit and line an 8-inch spring form cake pan (or regular round cake pan) with parchment paper and grease the sides with a little olive oil or butter to ensure the cake comes out easily after baking.
Whisk together the eggs, melted butter (or avocado oil), vanilla extract, almond extract, and lemon juice together in a large mixing bowl until creamy and well combined (wet ingredients).
In a separate mixing bowl, stir together the almond flour, granulated sweetener, baking soda, and sea salt. Pour the dry ingredients into the bowl with the wet ingredients and mix well until a thick cake batter forms and everything is well-combined.
Toss the blueberries with 2 teaspoons of almond flour. This ensures the blueberries won’t all sink to the bottom of the cake during the baking process and keep them evenly distributed.
Gently stir the blueberries into the cake batter until they are incorporated into the batter.