Keto-Friendly Blueberry Yogurt Cake

PREP TIME - 15 MINS

BAKING TIME - 45 MINS

WAITING TIME - 1 HOUR

TOTAL TIME - 2 HOURS

YIELD - ONE BUNDT CAKE (16 SERVINGS)

INGREDIENTS

Cake

• 2-5/8 cups Barely Barley Low Carb Flour

• 3/8 cup vital wheat gluten

• 1-1/2 cups equivalent sugar substitute (we used 1-1/2 cups Allulose with 0.30g of stevia extract, but any sugar substitute will work!)

• 1/2 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1/4 cup unsalted butter

• 1/3 cup vegetable oil (olive, canola, or avocado oil works as well)

• 4 eggs

• 2 teaspoon vanilla extract

• 1/4 teaspoon pure almond extract

• 1 cup whole milk Greek yogurt (we used plain YQ

• 1/3 cup + 3 tablesspons of milk of your choice (we used fat-free Fairlife milk)

• 2 cups blueberries (dried and lightly tossed in flour)

Blueberry Glaze

• 1/2 cup fresh blueberries

• 1-1/2 cups equivalent confectioner’s sugar substitute (we used Swerve Confectioners)

DIRECTIONS

Cake:

1. Preheat over to 350 deg F

2. In one bowl, beat butter with oil and sugar substitute

3. Add in vanilla and almond extracts

4. Add in eggs one at a time until everything is evenly combined

5. In another bowl, mix together all the dry ingredients

6. Slowly mix in 1 cup of dry ingredients and 1/2 cup of of the Greek yogurt

7. Once that is mixed thoroughly, add the rest of the dry ingredients and Greek yogurt and mix until even combined

8. Add in milk and mix evenly, but do not over-mix. Batter will be wet and somewhat thick

9. Fold in blueberries, making sure everything is well-combined

10. Grease typical bundt cake pan with non-stick spray and transfer batter into the pan

11. Bake for 40-35 minutes. Check after 35 minutes though. If browning is happening but the inside still remains uncooked (which can be checked with a toothpick), cover the cake in tin-foil

12. While baking, create the blueberry glaze

13. Cool in pan for 15 minutes before flipping

14. Allow the cake to cook at room temperature for 45 minutes

Blueberry Glaze:

1. Using a blend or food processor, blend the blueberries into a liquid

2. Gradually add the confectioner’s sugar substitute into the blueberry purée and mix/blend

Both:

1. Once the cake has cooled, pour the glaze over the cake

2. Let the glaze set and serve!

NUTRITION FACTS (PER SERVING) - 1 SLICE

Calories = 180

Protein = 13g

Net Carbs = 8g

Fat = 11g

Fiber = 9g

 Note: We adapted this recipe originally from Fit Mitten Kitchen. You can see the original recipe here: https://www.fitmittenkitchen.com/yogurt-blueberry-bundt-cake