Keto Classic Blueberry Cake
Indulge in the moist, tender delight of our Keto Classic Blueberry Cake, a low-carb twist on a beloved dessert that's perfect for any occasion. This guilt-free treat combines the nutty richness of almond flour and coconut flour with the natural sweetness of fresh blueberries, creating a perfectly balanced cake that's bursting with flavor. Enhanced with the light tang of lemon zest and subtly sweetened with granular erythritol, this keto-friendly recipe is a decadent way to satisfy your cravings without derailing your diet. Quick to prepare and easy to bake, it’s a fantastic option for beginners and seasoned bakers alike. Serve it as a scrumptious snack, a crowd-pleasing dessert, or even a delightful breakfast alongside your morning coffee or tea. Perfectly fluffy, golden, and packed with wholesome ingredients, this keto cake is destined to become a staple in your recipe repertoire.
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Recipe Information
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
Instructions
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.
In a large mixing bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt until well combined.
In another bowl, beat the softened butter with an electric mixer until creamy and smooth. Add the vanilla extract and beat until well incorporated.
Add the eggs to the butter mixture one at a time, beating well after each addition to ensure the mixture is smooth and fluffy.
Gradually mix in the almond milk until the wet ingredients are fully combined.
Slowly add the dry ingredients to the wet ingredients, mixing continuously until a thick batter forms.
Gently fold in the fresh blueberries and lemon zest, taking care not to crush the berries.
Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
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.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice the cake into 10 servings and enjoy!
Nutrition Facts
Calories |
2490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.5 g | 279% | |
| Saturated Fat | 78.3 g | 392% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1002 mg | 334% | |
| Sodium | 1895 mg | 82% | |
| Total Carbohydrate | 266.4 g | 97% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 25.8 g | ||
| Protein | 74.8 g | 150% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 780 mg | 60% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 665 mg | 14% | |
*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.
