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Keto Blueberry Cake

A delicious blueberry cake recipe excellent as a holiday dessert without loading up on carbs.
Prep Time15 mins
Cook Time40 mins
Course: Dessert
Cuisine: American
Servings: 8
Calories: 310kcal
Author: Monique


  • ½ cup almond flour
  • 4 tbsp coconut flour
  • tsp baking powder
  • pinch sea salt
  • 6 tbsp butter softened
  • cup monk fruit and erythritol sweetener
  • 2 large eggs
  • 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


  • Preheat your oven to 350°F.
  • Line a cake pan with parchment paper and set aside. I used an 8x8 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 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!