HOW TO MAKE THE BEST KETO LEMON BLUEBERRY CAKE – WITH GROUND SUNFLOWER SEED & OTHER FLOUR OPTIONS !


Lately, I have been making keto buns and loaf bread with ground sunflower seeds and they are fantastic – so light, soft, fluffy and crispy when toasted. Even the eggless version is comparable, if not better than the non-eggless version which is quite unique compared to other keto bread. Not only are sunflower seeds cheap but they are a healthier alternative to low carb baking. The best part is that it has the same ratio as almond flour so you can easily replace almond flour with it.

I have experimented with ground sunflower seeds for cakes and they turned out great. Of course, the color is darker than almond and coconut flour but taste wise, it is easily acceptable especially when there are added flavors. When I tried making butter cake with it, it turned out well except that the sunflower seeds taste was slightly more obvious but I love sunflower seeds so did not have a problem with it. But when other flavors are added, it is not obvious at all. So this lemon blueberry cake taste slightly tangy with a soft and moist texture – delicious ! I will experimenting more with ground sunflower seeds for other cakes, cookies, pizza crust, pie crust, waffles etc. and if they turn out well, I will make videos and publish here.

During my early experimentation with ground sunflower seeds, I was surprised to discover that the bread turned green. It turns out that they contain chlorophyll, also known as chlorogenic acid which reacts with the baking soda in a recipe when heated and once the product cools, it turns green but still edible. Somehow for this cake, I added a small amount of baking soda at 1/2 tsp for texture but it did not turn green except that the cake looks quite brownish which is natural. Anyway, I have made it optional with the baking soda.

Sunflower seeds are versatile seeds that are technically a fruit. These tiny sunflower seeds are loaded with many nutrients. Sunflower seeds especially have a huge amount of vitamin E and selenium. These vitamins are worked as the antioxidants that can protect our body cells against free radicals damage. Also, these play a role in various chronic diseases. In addition, these sunflower seeds are an excellent source of beneficial plant compounds such as phenolic acid and flavonoids. These can also function as the antioxidants. When the sunflower seeds are sprouted, their compound of the plant increased.

The recipe can be viewed and printed at this link;

https://docs.google.com/document/d/1OCl026VTBcuGu9MdkqloVFiyJP__IflQPV327dTCJyQ/edit?usp=sharing

NUTRITION INFO
[ Total Servings = 12 ]
Per serving ;
Total Carb = 5.8 g
Dietary Fiber = 1.4 g
Net Carb = 4.4 g
Calories = 148
Total Fat = 12.8 g
Protein = 4.5 g

INGREDIENTS (WEIGH INGREDIENTS FOR BEST RESULTS)
DRY INGREDIENT
Ground Sunflower Seed = 360 g / 3 cups (See video on how to grind the sunflower seeds)
Other Low Carb Flour Options :
1. Almond Flour = 360 g / 3 cups
2. Coconut Flour = 90 g / 3/4 cup

Baking Powder = 8 g / 2 tsp (If using double acting, reduce amount by half)
Baking Soda = 2 g / 1/2 tsp (Optional)
Erythritol = 130 g / 2/3 cup (Note: You can also use any other keto friendly sweetener)
Salt = 1 tsp
Lemon Zest = 2 lemons

WET INGREDIENTS
Eggs = 4 large
Sour Cream = 120 g / 1/2 cup (Note: You can also use plain yogurt, whipping cream or coconut cream)
Coconut or olive oil = 60 ml / 1/4 cup
Lemon Juice = 45 ml / 3 tbsp
Vanilla Extract = 1 tsp

FOR TOPPING
Fresh or frozen blueberries = 250 g / 1 2/3 cup (Note: You can reduce the amount of blueberries if you wish to reduce the carb content)
Ground sunflower seed = 2 tbsp
[ Mix together and set aside ]

DIRECTIONS
1. Preheat the oven at 350F or 180C.
2. In a bowl, add the eggs, sweetener and beat at low speed until light in color and thick (about 3 to 5 mins).
3. Add the sour cream, coconut oil, lemon juice and vanilla extract and whisk to combine.
4. Add the flour, baking powder, baking soda (if using), salt, lemon zest and whisk to combine.
5. Use a spatula to mix until smooth and thick.
6. Grease and line parchment paper on an 8″ or 20 cm round pan with a removable bottom or spring form pan.
7. Fill half of the batter into the pan then top with half of the blueberries.
8. Top with the balance of the batter, spread evenly then top with the balance of blueberries.
9. Gently press down blueberries until half way.
10. Bake at middle rack for about 50 minutes or until a wooden skewer comes out clean. The top tends to brown quite quickly so you can cover with a foil midway.
11. Cool the cake for at least 15 mins before removing from the pan.
12. Dust with powdered sweetener (optional).
13. The cake can be refrigerated up to a week and frozen for months.

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