This fluffy, moist and incredibly tasty low carb blueberry cake, made with almond flour, is wholesome enough to have for breakfast!
I made this low carb blueberry cake this afternoon. We each had a slice, and I carefully packed the leftovers in a sealed container and placed in the fridge. Tomorrow, for breakfast, I’m going to have a slice with my coffee.
I feel lucky that I can actually have cake for breakfast without feeling guilty about it. After all, this low carb blueberry cake is basically almonds, eggs, butter and blueberries – there are certainly worse things one could have for breakfast!
I sweeten this low carb blueberry cake with stevia. I like stevia because I believe it’s the only truly healthy low carb sweetener. I use stevia glycerite, which lacks the typical stevia bitter aftertaste. However, do feel free to use whatever sweetener you prefer. The amount I use is equal to about 1/2 cup sweetener.
Since this cake is made with almond flour, which is not as absorbent as wheat flour, I limit the amount of blueberries I use to 1 cup. I fold half of them into the batter, and scatter the remaining on top of the cake. This achieves two goals: (1) The cake looks so pretty with the blueberries on top (2) The cake is not too moist with the juice of bursting blueberries that the almond flour is unable to absorb.
If you don’t have fresh blueberries, I’m pretty sure that frozen blueberries would work just as well, although I haven’t tried it myself.
This is a truly excellent cake, one that even high-carb eaters like. In fact, unless you tell them it’s a healthy cake, I doubt they would know.
PS. If you’re looking for more awesome things to make with blueberries, try these tasty gluten free blueberry waffles.
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This fluffy, moist and incredibly tasty low carb blueberry cake is wholesome enough to have for breakfast!
- 1/2 tablespoon soft unsalted butter for pan
- 4 large eggs
- 2 tablespoons whole milk
- 4 tablespoons unsalted butter, melted, divided
- 1 tablespoon pure vanilla extract
- 1 1/2 teaspoons stevia glycerite* (equal to 1/2 cup granulated sweetener)
- 1/2 teaspoon kosher salt
- 1 1/2 cups blanched finely ground almond flour (6 oz)
- 1/2 teaspoon baking soda
- 1 cup fresh blueberries (5 oz)
- Preheat oven to 350 degrees F. Grease a pie plate with 1/2 tablespoon butter.
- In a medium bowl, whisk together the eggs, milk, melted butter, vanilla, stevia and kosher salt.
- Add the almond flour, whisking it until very smooth. Whisk in the baking soda.
- Using a rubber spatula, gently fold 1/2 cup blueberries into the batter.
- Transfer the batter to the prepared pan. Use a spatula to spread evenly.
- Evenly scatter the remaining blueberries on top of the cake, gently pressing them in with your hand.
- Bake the blueberry cake until it's golden and fragrant, and a toothpick inserted in center comes out dry, about 30 minutes.
- Remove the pan from the oven. Place on a wire rack to cool for about 20 minutes before slicing and serving.
*I use stevia glycerite in this recipe to keep it low carb. I like stevia glycerite because it lacks the bitter aftertaste typical to other stevia products. I believe that stevia is very safe, but in case you want to use another sweetener, here's a conversion chart. Please keep in mind that I only tested this recipe with stevia.