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.
Ingredients
Scale
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
Instructions
- 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.
- Mix Dry Ingredients: In a mixing bowl, whisk together the almond flour, coconut flour, gluten-free baking powder, and sea salt until fully combined.
- 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.
- 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.
- Combine Batter: Gradually add the flour mixture to the butter and egg mixture, folding with a spatula until the batter is smooth and uniform.
- 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.
- 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.
- 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
