Keto Blueberry Cake
User Reviews
4.7
39 reviews
Excellent
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
1 (8-inch) cake
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Calories
361 kcal
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Course
Main Course
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Cuisine
American
Keto Blueberry Cake
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This low-carb Keto Blueberry Cake is healthy enough for breakfast, yet decadent enough for desserts. Perfect for sharing with guests!
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Ingredients
- 3 egg
- 1/2 cup avocado oil or melted butter
- 1 teaspoon vanilla extract pure
- ½ tsp almond extract
- 1 teaspoon lemon juice or cider vinegar
- 2 ½ cups almond flour
- 1/2 cup granulated sweetener sugar-free
- ½ teaspoon baking soda
- ½ teaspoon salt sea salt
- 1 cup blueberries fresh
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line an 8-inch spring form cake pan (or regular round cake pan) with parchment paper and grease the sides with a little olive oil or butter to ensure the cake comes out easily after baking.
- Whisk together the eggs, melted butter (or avocado oil), vanilla extract, almond extract, and lemon juice together in a large mixing bowl until creamy and well combined (wet ingredients).
- In a separate mixing bowl, stir together the almond flour, granulated sweetener, baking soda, and sea salt (dry ingredients).
- Pour the dry ingredients into the bowl with the wet ingredients and mix well until a thick cake batter forms and everything is well-combined. Note: the batter will be very thick!
- Toss the blueberries with 2 teaspoons of almond flour. This ensures the blueberries won’t all sink to the bottom of the cake during the baking process and keep them evenly distributed.
- Gently stir the blueberries into the cake batter until they are incorporated into the batter.
- Transfer the cake batter to the prepared spring form cake pan and spread it into an even layer. If you’d like, decorate the top of the cake with additional blueberries.
- Bake on the center rack of the preheated oven for 30 minutes, then remove the cake from the oven, cover it with foil, and bake for another 10 to 15 minutes, until the cake tests clean.
- Allow the cake to cool completely before releasing it from the mold and slicing.
Notes
- *You’ll need an additional 2 teaspoons of almond flour for tossing the blueberries.
- Store any leftover cake in an airtight container in the refrigerator for up to 7 days (or cover the cake pan with plastic wrap).
Nutrition Information
Show Details
Serving
1Slice (of 8)
Calories
361kcal
(18%)
Carbohydrates
10g
(3%)
Protein
12g
(24%)
Fat
31g
(48%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 1(8-inch) cake
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Serving | 1Slice (of 8) | |
| Calories | 361kcal | 18% |
| Carbohydrates | 10g | 3% |
| Protein | 12g | 24% |
| Fat | 31g | 48% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
39 reviews
Excellent
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