Keto Classic Blueberry Cake

Indulge in the sweet simplicity of a Keto Classic Blueberry Cake, a moist and tender dessert that's perfect for satisfying your low-carb cravings. Made with a blend of almond and coconut flours, this gluten-free masterpiece is naturally sweetened with erythritol, keeping it keto-friendly and guilt-free. Bursting with juicy fresh blueberries and a hint of bright lemon zest, every slice offers a delightful balance of flavors. With a quick 15-minute prep time and just 45 minutes in the oven, this easy-to-make cake is perfect for any occasion, from breakfast to dessert. Serve it as-is or pair it with a dollop of whipped cream for an extra touch of indulgence. Perfect for keto enthusiasts and dessert lovers alike, this cake is a must-try addition to your low-carb recipe collection.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 10

Ingredients

• 2 cups Almond flour
• 0.25 cup Coconut flour
• 0.75 cup Granular erythritol (or keto-friendly sweetener of choice)
• 2 teaspoons Baking powder
• 0.25 teaspoon Salt
• 0.5 cup Unsalted butter (softened)
• 1 teaspoon Vanilla extract
• 4 large Eggs
• 0.5 cup Unsweetened almond milk
• 1 cup Fresh blueberries
• 1 teaspoon Lemon zest

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with non-stick spray or line it with parchment paper for easy removal.

Step 2

In a large mixing bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt until well combined.

Step 3

In another bowl, beat the softened butter with an electric mixer until creamy and smooth. Add the vanilla extract and beat until well incorporated.

Step 4

Add the eggs to the butter mixture one at a time, beating well after each addition to ensure the mixture is smooth and fluffy.

Step 5

Gradually mix in the almond milk until the wet ingredients are fully combined.

Step 6

Slowly add the dry ingredients to the wet ingredients, mixing continuously until a thick batter forms.

Step 7

Gently fold in the fresh blueberries and lemon zest, taking care not to crush the berries.

Step 8

Pour the batter into the prepared cake pan, spreading it evenly with a spatula.

Step 9

Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean. The top should be lightly golden.

Step 10

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Step 11

Slice the cake into 10 servings and enjoy!

Nutrition Facts

Serving size	(1006.7g)

Amount per serving	% Daily Value*
Calories	2489.9

Total Fat 217.5g	0%
Saturated Fat 78.3g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1002.3mg	0%
Sodium 1895.2mg	0%
Total Carbohydrate 266.4g	0%
Dietary Fiber 36.8g	0%
Total Sugars 25.8g
Protein 74.8g	0%

Vitamin D 266.3IU	0%
Calcium 780.5mg	0%
Iron 12.9mg	0%
Potassium 665.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.9%

Protein: 9.0%

Carbs: 32.1%