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Keto Blueberry Butter Cake Recipe

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★★★★★

4.7 from 138 reviews

This Keto Blueberry Butter Cake is a moist, low-carb dessert perfect for those following a keto lifestyle. Made with almond and coconut flours, fresh blueberries, and tangy cream cheese cubes, it offers a delightful balance of sweetness and richness without the use of traditional sugars. The cake is flavored with lemon zest and juice for a fresh citrus twist, making it a refreshing treat that’s easy to make and sure to impress.

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

Sweeteners

  • 1 cup erythritol, divided

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 4 large eggs, at room temperature
  • 1 Tbsp. fresh lemon juice
  • 1 tsp. pure vanilla extract

Other

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

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 375°F. Line a 9 by 9-inch square baking pan with parchment paper to ensure the cake does not stick and is easy to remove after baking.
  2. Mix Dry Ingredients: In a bowl, whisk together the almond flour, coconut flour, gluten-free baking powder, and sea salt. This mixture forms the base of your cake batter.
  3. Prepare Blueberries: In a small bowl, gently toss the fresh blueberries with 1 tablespoon of the flour mixture, 1 tablespoon of the erythritol, and the lemon zest. This will help distribute the berries evenly in the batter and add flavor.
  4. Cream Butter and Sweetener: In a separate large bowl, beat the softened unsalted butter with the remaining erythritol until the mixture is smooth and creamy. Then, add the eggs one at a time, beating until fully incorporated. Stir in the vanilla extract and fresh lemon juice for added flavor.
  5. Combine Batter: Add the flour mixture to the butter and egg mixture. Use a spatula to gently fold and mix until you achieve a smooth batter without overmixing.
  6. Assemble Cake: Pour the batter into the prepared baking pan. Evenly distribute the blueberry mixture over the top, then place the cream cheese cubes on top of the berries for a creamy, tangy contrast.
  7. Bake Covered: Cover the baking pan with foil to prevent over-browning. Bake for 30 minutes in the preheated oven.
  8. Finish Baking Uncovered: Remove the foil and bake for an additional 10 to 15 minutes, or until the top of the cake is golden and firm to the touch. This ensures the cake is fully cooked and develops a nice crust.
  9. Cool and Serve: Allow the cake to cool completely in the pan before slicing and serving to enhance the flavors and texture.

Notes

  • For easier slicing and less sticking, allow the cake to cool thoroughly before cutting.
  • Dipping your knife in hot water or using unflavored wax-free dental floss can help when cutting the cream cheese cubes into neat portions.
  • Fresh blueberries are preferred, but frozen blueberries can be used if fresh are out of season; just thaw and drain them to avoid excess moisture.
  • This cake is best stored in the refrigerator and can be enjoyed chilled or at room temperature.
  • Make sure to use gluten-free baking powder to keep this recipe gluten-free.

Keywords: Keto blueberry cake, low-carb dessert, gluten-free berry cake, almond flour cake, keto dessert recipes, butter cake with blueberries

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