Description
A delicious and guilt-free Keto Blueberry Dump Cake that is easy to make and perfect for dessert lovers on a low-carb diet.
Ingredients
Scale
- 2 cups fresh or frozen blueberries
- 1 cup almond flour
- 1/2 cup unsweetened shredded coconut
- 1/2 cup granulated erythritol (or your preferred keto sweetener)
- 1/4 cup unsalted butter, melted
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 large egg
Instructions
- Preheat your oven to 350°F (175°C).
- Grease an 8×8-inch baking dish with cooking spray or butter.
- In a large mixing bowl, combine the blueberries, almond flour, shredded coconut, erythritol, baking powder, salt, and cinnamon. Mix well to combine.
- In a separate bowl, whisk together the melted butter, vanilla extract, and egg until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Spread the mixture evenly in the prepared baking dish.
- Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool for about 10 minutes before serving.
Notes
- For a richer flavor, consider adding a teaspoon of lemon zest to the batter.
- For a chocolate twist, mix in a half cup of sugar-free chocolate chips before baking.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Keto Blueberry Dump Cake, Keto dessert, low-carb cake