Low Carb Blueberry Coconut Flour Cake with Lemon Cream Cheese Frosting

Cake Batter

1 cup coconut flour
1 cup sweetener
2 tsp baking powder
200g butter (melted)
120g heavy whipping cream
1 tbsp powdered gelatin (dissolved in ¼ cup room temp water)
10 eggs yolks
2 tsp vanilla
1 cup blueberries (roughly chopped)
10 egg whites
¼ tsp cream of tartar (optional)

INSTRUCTIONS
1. Prepare the blueberries by pulsing in a food processor until roughly chopped
2. Prepare the gelatin by dissolving in ¼ cup room temp water
3. In a bowl, mix all the dry ingredients (first three ingredients)
4. While mixing, add butter, heavy whipping cream, the gelatin mixture, egg yolks and vanilla. Mix well.
5. Add the blueberries and mix lightly just until blended.
6. Divide batter into 2 10" pans lined with parchment paper
7. Spread out the batter and tap the pan to level out
8. Bake 45 minutes at 320F
9. Let cool down to room temp before frosting
10. Cut into halves so that you have four layers of cake
11. Decorate with lemon cream cheese frosting and chocolate ganache

Lemon Cream Cheese Frosting

16oz cream cheese (cubed and softened)
2 cups powdered sweetener (you can use powdered erythritol or just grind your sweetener finely with a processor)
16oz butter (cubed and softened)
1 tbsp lemon juice
2 tsp vanilla

INSTRUCTIONS
1. Beat the cream cheese, butter and sweetener until creamy
2. Add lemon juice and vanilla
3. Mix until consistent

Ganache

2oz heavy cream
2oz Lily’s Baking Chocolate Chips

INSTRUCTIONS
1. Heat up heavy whipping cream in microwave for 30 seconds
2. Add in the chocolate chips and let sit for a minute
3. Mix until it has the consistency of ganache (pourable)
4. Transfer to a piping bag for easier glazing

TIPS:
If you have leftover ganache, add it to a hot cocoa.
If you have leftover frosting, pipe it into a parchment paper and freeze. They make a nice yummy treat.