Keto Blueberry Butter Cake Recipe

Introduction

This Keto Blueberry Butter Cake is a delightful low-carb dessert that combines the freshness of blueberries with a rich, buttery crumb. Perfect for those following a keto lifestyle, it offers a moist texture and a subtle lemony brightness that makes every bite irresistible.

Ingredients

• 1 cup blanched almond flour
• 1 Tbsp. coconut flour
• 1 tsp. gluten-free baking powder
• 1/4 tsp. sea salt
• 2 1/2 cups fresh blueberries
• Zest of 1 lemon
• 1 cup erythritol, divided
• 1/2 cup unsalted butter, softened
• 4 large eggs, at room temperature
• 1 Tbsp. fresh lemon juice
• 1 tsp. pure vanilla extract
• 6 oz. cream cheese, cut into about 3/4-inch cubes

Instructions

1. Step 1: Preheat the oven to 375°F and line a 9 by 9-inch square baking pan with parchment paper.
2. Step 2: Whisk together the almond flour, coconut flour, baking powder, and sea salt in a bowl.
3. Step 3: In a small bowl, toss the blueberries with 1 tablespoon of the flour mixture, 1 tablespoon of erythritol, and the lemon zest to coat them evenly.
4. Step 4: In a separate bowl, beat the softened butter with the remaining erythritol until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon juice until combined.
5. Step 5: Gradually add the flour mixture to the butter and egg mixture, folding gently with a spatula until the batter is smooth and uniform.
6. Step 6: Pour the batter into the prepared baking pan. Evenly distribute the coated blueberries over the top, then scatter the cream cheese cubes across the batter.
7. Step 7: Cover the pan loosely with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 to 15 minutes, or until the top is golden and firm to the touch. Allow the cake to cool before serving.

Tips & Variations

• To prevent the cream cheese from sticking to your knife when cutting, dip the knife in hot water or use unflavored wax-free dental floss for clean slices.
• Substitute fresh blueberries with frozen ones, but do not thaw them before using to avoid excess moisture.
• For extra lemon flavor, add an additional teaspoon of lemon zest to the batter.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. To enjoy it warm, reheat individual slices in the microwave for about 15-20 seconds. This cake also freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another sweetener instead of erythritol?

Yes, you can substitute erythritol with other keto-friendly sweeteners like monk fruit or stevia, but be sure to adjust the quantity according to sweetness levels and the brand’s recommendations.

Is this cake suitable for people with nut allergies?

Since this recipe uses almond flour, it is not suitable for those with nut allergies. You could experiment with seed-based flours like sunflower seed flour, but results may vary.

Keto Blueberry Butter Cake Recipe

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★★★★★

4.6 from 141 reviews

• Author: lilan
• Total Time: 1 hour
• Yield: 9 servings (one 9×9 inch pan) 1x
• Diet: Keto

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Description

This Keto Blueberry Butter Cake is a rich and moist low-carb dessert perfect for those following a ketogenic diet. Made with almond and coconut flours, fresh blueberries, and cream cheese, this cake offers a delightful balance of sweet and tangy flavors while keeping sugar content minimal. Ideal for a wholesome treat that satisfies your sweet tooth without the carb overload.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup blanched almond flour
• 1 Tbsp. coconut flour
• 1 tsp. gluten-free baking powder
• 1/4 tsp. sea salt

Fruit and Flavorings

• 2 1/2 cups fresh blueberries
• Zest of 1 lemon
• 1 Tbsp. fresh lemon juice
• 1 tsp. pure vanilla extract

Sweeteners and Fats

• 1 cup erythritol, divided
• 1/2 cup unsalted butter, softened

Additional Ingredients

• 4 large eggs, at room temperature
• 6 oz. cream cheese, cut into about 3/4-inch cubes

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Instructions

1. Preheat Oven and Prep Pan: Preheat your oven to 375°F (190°C) and line a 9 by 9-inch square baking pan with parchment paper to prevent sticking and ensure easy removal.
2. Mix Dry Ingredients: In a mixing bowl, whisk together the almond flour, coconut flour, gluten-free baking powder, and sea salt until fully combined.
3. Prepare Blueberries: Toss the fresh blueberries with 1 tablespoon of the dry flour mixture, 1 tablespoon of erythritol, and the lemon zest in a separate bowl. This helps to evenly coat the blueberries and prevent them from sinking during baking.
4. Cream Butter and Sweetener: In another bowl, beat the softened butter with the remaining erythritol until smooth and creamy. Then add eggs one at a time, beating well after each addition. Mix in the vanilla extract and fresh lemon juice for added flavor.
5. Combine Batter: Gradually add the flour mixture to the butter and egg mixture, folding with a spatula until the batter is smooth and uniform.
6. Assemble Cake: Pour the batter into the prepared pan, smoothing the top. Evenly distribute the blueberry mixture on top, then scatter the cubed cream cheese over the blueberries.
7. Bake Covered and Uncovered: Cover the pan tightly with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10 to 15 minutes until the top is golden and firm to touch.
8. Cool and Serve: Allow the cake to cool completely in the pan before cutting into squares and serving to ensure it sets properly.

Notes

• Using parchment paper in the baking pan helps prevent sticking and makes cleanup easier.
• Coating the blueberries with flour mixture and erythritol prevents them from sinking to the bottom of the cake while baking.
• For easier slicing, ensure the cake is fully cooled before cutting.
• Dipping your knife in hot water or using wax-free dental floss can help with slicing the cream cheese cubes easily.
• If fresh blueberries are not available, frozen blueberries can be used but do not thaw them before tossing in flour and erythritol.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Keto blueberry cake, low-carb dessert, almond flour cake, blueberry butter cake, gluten-free cake, keto dessert recipe