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Keto Blueberry Butter Cake Recipe

4.6 from 137 reviews

This Keto Blueberry Butter Cake is a moist, low-carb dessert perfect for those following a ketogenic diet. Made with almond flour and fresh blueberries, it offers a rich buttery flavor with a sweet burst of blueberries in every bite. Easy to prepare and bake, it’s an ideal cake for a guilt-free indulgence.

Ingredients

Scale

Dry Ingredients

  • 2 cups almond flour

Wet Ingredients

  • 1/2 cup unsalted butter, melted
  • 3 large eggs

Fruit

  • 1 cup fresh blueberries

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature before baking.
  2. Mix Dry Ingredients: In a medium bowl, combine the almond flour evenly to create the base of the cake batter.
  3. Combine Wet Ingredients: In a separate bowl, whisk the melted butter and eggs together until fully incorporated, creating a smooth mixture.
  4. Combine Wet and Dry: Gradually add the wet ingredients to the almond flour and stir until a uniform batter forms.
  5. Add Blueberries: Gently fold in the blueberries, taking care not to crush them to distribute evenly throughout the batter.
  6. Pour Batter Into Pan: Transfer the batter to a greased or parchment-lined baking pan, spreading it evenly.
  7. Bake: Place the pan in the preheated oven and bake for 30-35 minutes or until the cake is set and a toothpick inserted into the center comes out clean.
  8. Cool: Remove the cake from the oven and allow it to cool completely before slicing and serving.

Notes

  • Ensure the butter is melted and cooled slightly before mixing to prevent cooking the eggs.
  • Use fresh blueberries for best results; frozen blueberries can release more moisture and affect texture.
  • Almond flour can vary in coarseness – finely ground almond flour will yield a better crumb.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.

Keywords: Keto blueberry cake, low-carb cake, almond flour cake, blueberry butter cake, ketogenic dessert