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Keto Blueberry Butter Cake Recipe

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★★★★★

4.5 from 75 reviews

This Keto Blueberry Butter Cake is a moist, low-carb dessert perfect for those following a ketogenic lifestyle. Made with almond and coconut flours, fresh blueberries, and a touch of lemon, this buttery cake boasts a creamy cream cheese topping and a tender crumb. Naturally sweetened with erythritol, it’s a guilt-free treat that combines luscious flavors with keto-friendly ingredients.

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

  • 2 1/2 cups fresh blueberries
  • Zest of 1 lemon

Sweets and Fats

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

Wet Ingredients

  • 4 large eggs, at room temperature
  • 1 tbsp. fresh lemon juice
  • 1 tsp. pure vanilla extract

Additional

  • 6 oz. cream cheese, cut into about 3/4-inch cubes

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 375°F (190°C). Line a 9 by 9-inch square baking pan with parchment paper to prevent sticking and for easy removal of the cake.
  2. Mix dry ingredients: In a bowl, whisk together the almond flour, coconut flour, gluten-free baking powder, and sea salt until well combined. This will form your cake’s dry base.
  3. Toss blueberries: In a small bowl, gently toss the fresh blueberries with one tablespoon of the flour mixture, one tablespoon of erythritol, and the lemon zest. This helps prevent the berries from sinking and distributes flavor evenly.
  4. Cream butter and sweetener: In a separate larger bowl, beat the softened unsalted butter with the remaining erythritol until the mixture is smooth and well combined. This ensures a creamy, sweet base for your batter.
  5. Add eggs and flavorings: Beat in the eggs one at a time until fully incorporated. Then add the vanilla extract and fresh lemon juice, mixing well to infuse bright citrus notes into the batter.
  6. Combine wet and dry ingredients: Gradually add the dry flour mixture to the creamed butter and eggs. Use a spatula to fold everything together until the batter is smooth and even with no lumps.
  7. Assemble the cake: Pour the batter into the prepared baking pan, smoothing the top gently. Evenly distribute the tossed blueberries across the batter, then scatter the cream cheese cubes on top for a rich, creamy texture.
  8. Bake covered: Cover the pan loosely with foil and bake in the preheated oven for 30 minutes. The cover helps retain moisture as the cake begins to rise and set.
  9. Finish baking uncovered: Remove the foil and bake for an additional 10 to 15 minutes until the top is golden brown and feels firm to the touch, indicating the cake is fully baked.
  10. Cool and serve: Allow the cake to cool completely in the pan before slicing and serving. This resting time helps the cake set up perfectly for clean cuts and enhanced flavor.

Notes

  • For best results, use fresh, room temperature eggs to ensure better mixing and texture.
  • Dipping your knife in hot water before cutting the cream cheese helps prevent sticking and makes slicing easier.
  • This cake keeps well stored in an airtight container in the refrigerator for up to 4 days.
  • Feel free to substitute blueberries with other low-carb berries such as raspberries or blackberries to vary flavors.
  • To make this cake dairy-free, consider using vegan butter and a cream cheese alternative.

Keywords: Keto Blueberry Cake, Low Carb Dessert, Gluten Free Cake, Blueberry Butter Cake, Keto Baking

Find it online: https://www.cheftara.com/keto-blueberry-butter-cake-recipe/