Keto Blueberry Cake Recipe

What do you do when you have fresh or frozen blueberries and you’re in the mood for baking? Whip up a keto blueberry cake, of course! We all know that blueberries are great in pancakes and tossed on a bowl of yogurt but let’s get creative.

This keto blueberry cake is made with coconut flour and if you’re new around here, I prefer coconut flour to almond flour for a few reasons. When compared to almond flour, coconut flour has:

• Fewer calories
• Fewer carbs
• Is less expensive

Three very important reasons to consider for diet and budget. So I found a blueberry cake recipe and tried it her way first with the exception of xylitol. She recommends xylitol as a sweetener in most of her keto desserts because it has less of a troublesome effect on your tummy for folks sensitive to straight erythritol.

It also cuts down on the cooling effect of erythritol when you mix it with other sweeteners. I’m all out of xylitol so I went ahead and made this recipe using a mix of monk fruit and erythritol.

Keto Blueberry Cake with Almond Flour

Here’s my cake in a standard springform pan as recommended. For me, the cake was too flat. Not enough batter for such a large pan. It was also WAY. TOO. SWEET.

I had made her recipes before using the above mix of sweeteners and realized that the sweetener portions were way off for my tastebuds. For me, when erythritol is baked, it’s way sweeter than if you’re simply using it to sweeten your coffee or tea.

I cut down on the amount in this recipe and my cake was still way too sweet. Like, scratch your throat sweet.

I was instantly filled with regret when I saw the amount of sweetener that was in my bowl. I dumped it right into the butter so there wasn’t much saving I could do. I’m just going to half the sweetener in her recipes moving forward.

So I made this again with the portions below. I still included some almond flour in the batter since coconut flour-only recipes can be a little dense and I did love the texture of the original cake. This time, I made it in an 8×8 square pan to get a cake with a little more body.

Keto Blueberry Cake with Coconut Flour

My crumb mixture had too much coconut flour which resulted in large clumps instead of the original crumb texture so I will continue to use her measurements for the topping, but with half the recommended sweetener.

This cake was delicious. It was much better the second time around for me because the sweetener content was diminished greatly. The texture of the cake itself was also not too far off the original which I was happy with since that means I can get away with more coconut flour and fewer calories and carbs from almond flour.

I know lots of people are averse to the flavor of coconut. I love it. If you’re not a coconut-lover you may want to stick to the original recipe as the coconut flavor was definitely more pronounced in my version.

What You Need to Make Keto Blueberry Cake

Here’s a list of the ingredients and the equipment you’ll need to make this keto blueberry cake.

Ingredients for keto blueberry cake

• ½ cup almond flour
• 4 tbsp coconut flour
• 1½ tsp baking powder
• pinch sea salt
• 6 tbsp butter softened
• ⅓ cup monk fruit and erythritol sweetener
• 2 large eggs
• 4½ tbsp sour cream
• 2 tsp vanilla extract
• 1 tsp almond extract
• 1 cup blueberries fresh or frozen

FOR THE CRUMB TOPPING

• 1 cup almond flour
• 2 tsp coconut flour
• 2 tbsp monk fruit and erythritol sweetener
• 4 tbsp butter softened
• pinch cinnamon

Equipment needed for keto blueberry cake

You can make this keto blueberry cake in an 8×8 cake pan or a springform pan. You can even use muffin tins if you prefer to use this recipe to make keto blueberry muffins instead!

• One 8×8 cake pan
• or a springform pan, or
• a muffin tin

How to Make Keto Blueberry Cake

• Preheat your oven to 350°F.
• Line a cake pan with parchment paper and set aside. I used an 8×8 square pan.
• Add the first 4 ingredients to a bowl and whisk together to break up any lumps in the flour.
• In a separate bowl, add the butter and sweetener and beat together till creamy.
• Add the remaining cake ingredients (except the blueberries) to the butter mixture and beat again until incorporated. Fold in the dry mixture and stir well. Set aside.
• In another bowl, add all the ingredients for the crumb topping. Use a fork to incorporate it all together.
• Pour the cake batter into the prepared pan. Spread your blueberries around the top of the batter then using clean hands, crumble the topping over the blueberries.
• I sprinkled more cinnamon on top then baked for 40 minutes. Let cool completely and enjoy!

Variations for Keto Blueberry Cake

I always love jazzing up simple recipes and there are so many ways to do that! Here are a few suggestions to give this keto blueberry cake some sass!

• lemon peel shavings
• coconut flakes
• raspberries/strawberries for a more berry kick
• walnuts
• sunflower/pistachio seeds
• orange peel shavings
• a drop of almond extract or any other flavored extract
• sugar-free chocolate chips

How to Store Keto Blueberry Cake

Will there be leftovers? Maybe, but I doubt it. Regardless, you can store this blueberry cake in the fridge for up to a week in a glass container.

How to Reheat

You can simply reheat this in a toaster oven or microwave if you prefer to enjoy it warm. You also can eat this gem right out of the fridge, cold. Does it matter? I think not!

Other keto dessert recipes you might enjoy

If you love baking and are searching for some delicious keto desserts, you might also really enjoy some of these recipes from this site.

• Keto Chocolate Mug Cake
• Strawberry Cheesecake Ice Cream
• The Best Brownie Recipe Ever
• Keto Peanut Butter Cookies

Here are pictures of the cake up close. The texture was a little more soft and crumbly when done with more coconut flour. It’s up to you to decide which version you like but whatever you choose I recommend at least halving the sweetener in the original recipe.

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I’m definitely keeping this one in my arsenal. It was a hit with my entire family who kept asking if I was sure it was sugar-free!

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