Keto Blueberry Cake
A delicious blueberry cake recipe excellent as a holiday dessert without loading up on carbs.
- 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
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!