Keto “Blueberry Burst” Lemon Glazed Cake Cups
Imagine a soft, buttery lemon cake that’s light as a cloud, hugging a pocket of warm, jammy blueberries, all dripping with a tangy sugar-free glaze.
These little cake cups are bright, fresh, and totally addictive. They’re the kind of treat that makes you forget “diet dessert” was ever a thing. Perfect with coffee, sneaky good straight from the fridge.
Makes: 6 cake cups
Prep time: 12 mins | Bake time: 18-20 mins
Ingredients
For the lemon cake cups:
1 1/2 cups fine almond flour
1/3 cup granulated erythritol or monk fruit sweetener
1 tsp baking powder
1/4 tsp salt
3 large eggs, room temp
1/4 cup unsalted butter, melted
1/4 cup unsweetened almond milk
2 tbsp fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
1/2 cup fresh blueberries
For the sugar-free lemon glaze:
1/2 cup powdered erythritol or allulose
1-2 tbsp fresh lemon juice
1/2 tsp vanilla extract
Step-by-step instructions
Preheat & prep: Set oven to 350°F / 175°C. Grease a 6-cavity jumbo muffin pan or silicone mold really well. We want these to pop out clean.
Dry team: In a bowl, whisk almond flour, sweetener, baking powder, and salt. Break up any lumps.
Wet team: In another bowl, whisk eggs, melted butter, almond milk, lemon juice, lemon zest, and vanilla until smooth.
Combine: Pour wet into dry. Mix until just combined. The batter should be thick but pourable. Don’t overmix.
Fill & top: Divide batter between 6 cavities. Press 4-5 blueberries into the center of each one. They’ll sink slightly and create that “burst” pocket.
Bake: 18-20 mins until golden and a toothpick near the edge comes out clean. Centers will look slightly soft. Cool in pan 10 mins, then transfer to a rack.
Glaze it: Whisk powdered sweetener with 1 tbsp lemon juice + vanilla. Add more juice drop by drop until it’s pourable. Spoon over cooled cakes and add a few extra blueberries on top while it’s wet.
Pro tips to make them perfect
Blueberry trick: Toss berries in 1 tsp almond flour before adding. Keeps them from bleeding purple everywhere.
Extra lemony: Add 1/4 tsp lemon extract to the batter if you want that bakery-style punch.
Allulose = best glaze: It dissolves like real powdered sugar and won’t recrystallize. If using erythritol, blend it first so it’s super fine.
Storage: Keep in an airtight container in the fridge for 5 days. They’re amazing cold, but 10 seconds in the microwave makes them taste fresh-baked.
Who’s trying these first? Drop a if you’re team lemon-blueberry for life.
