low Carb/Gluten-Free/No Yolk Blueberry Cake

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 206.9
  • Total Fat: 18.6 g
  • Cholesterol: 35.8 mg
  • Sodium: 108.6 mg
  • Total Carbs: 7.2 g
  • Dietary Fiber: 1.4 g
  • Protein: 5.2 g

View full nutritional breakdown of low Carb/Gluten-Free/No Yolk Blueberry Cake calories by ingredient
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Yummy and perfect as a dessert or for breakfast! Yummy and perfect as a dessert or for breakfast!
Number of Servings: 8


    3/4 cup almond meal/flour
    1/3 cup ideal brown
    1/8 tsp salt
    1/4 cup cold butter, cut in cubes
    1/2 teaspoon baking powder
    1/4 teaspoon baking soda
    1/3 cup sour cream
    2 tablespoons heavy cream
    1 teaspoon vanilla
    1 tablespoon all white egg whites

    3 ounces cream cheese, softened
    2 tablespoons ideal brown
    1/8 teaspoon vanilla or almond extract
    1 tablespoon all white egg whites

    1/3 cup sugar free blueberry preserves
    2 tablespoons slivered almonds, unsalted


I am in love with cake and so happy that it's not only low carb, but also gluten free and made without yolks. The entire family loved it too! It's 5.8 Net Carbs per slice.


Preheat oven to 350 degrees. Butter 9-inch glass pie dish and set aside.

In a medium bowl cut butter into almond meal/flour, ideal brown, and salt. Add baking powder, baking soda, sour cream, heavy cream, vanilla, and egg whites. Spread mixture in buttered pie dish.

Rinse mixing bowl, add cream cheese, ideal brown, vanilla or almond extract and egg whites. This will be runny, pour over cake batter. Add dollops of sugar free preserves(I had blueberry on hand), and sprinkle slivered almonds over top.

Bake for 30-35 minutes until knife inserted comes out clean and browned on top. Let cool completely and store in fridge. Can be served with favorite sugar free pudding or by itself.

Serving Size: Serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user MANDAJO1982.

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