This fluffy, moist and incredibly tasty low carb and keto blueberry cake, made with almond flour, is wholesome enough to have for breakfast!
This cake is truly excellent. Even high-carb eaters like it. The teenage Picky Eater ate her slice, then announced that “This cake is really good, Mom!” I nearly fainted.
I made this low carb keto blueberry cake this afternoon. We each had a slice, and I carefully packed the leftovers in a sealed container and placed it in the fridge. Tomorrow I’m going to have a big slice with my keto coffee. ☕
A cake that you can eat for breakfast (occasionally)
I don’t frost most of my cakes (except for keto carrot cake and keto birthday cake) deliberately so that I can have them for breakfast. I feel lucky that I can occasionally have cake for breakfast without feeling too guilty about it.
Certainly not every day – sweet-tasting things are never ideal. But once in a while, it’s nice to have the option to have something sweet with your morning coffee.
The ingredients you’ll need
You’ll only need a few simple ingredients to make keto blueberry cake. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Eggs: I use large eggs in most of my recipes, including this one.
Whole milk: You can use heavy cream instead if you prefer.
Unsalted butter: I’m partial to creamy European butter.
Vanilla extract: Try to use the real thing – pure vanilla extract – and not the artificially flavored stuff.
Sweetener: I use stevia. You can probably replace it with a granulated sweetener.
Kosher salt: If using fine salt, use less of it.
Almond flour: A healthy flour substitute. I use blanched finely ground flour.
Baking soda: If you’d like to try using baking powder (though I haven’t tested it in this recipe), remember that 1/4 teaspoon of baking soda is equivalent to 1 teaspoon of baking powder.
Fresh blueberries: A healthy ingredient.
How to make a keto blueberry cake
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Mix the ingredients in the order listed, starting with the liquids and then adding the dry ingredients.
Fold in half the blueberries.
Transfer the mixture to a greased pie plate. Scatter the remaining blueberries on top.
Bake for about 30 minutes at 350°F.
Why I use stevia in this recipe
I like stevia because it doesn’t cause me the stomach upset that sugar alcohols do. I believe that stevia is a safe sweetener. And the glycerite formulation greatly reduces any bitter aftertaste.
However, do feel free to use your favorite granulated sweetener. The amount I use in this recipe is equal to about 1/2 cup granulated sweetener.
Use fewer blueberries when baking with almond flour
Since this keto blueberry cake is made with almond flour, which is not as absorbent as wheat flour, I limit the amount of blueberries I use to one cup. I fold half of them into the batter and scatter the remaining on top of the cake.
This achieves two goals. First, the cake looks so pretty with the blueberries on top! And second, the cake is not too moist with the juice of bursting blueberries that the almond flour is unable to absorb.
Can I use frozen blueberries?
The blueberries are wonderful in this cake. They add flavor as well as texture. I use fresh blueberries and haven’t experimented with using frozen blueberries.
But frozen blueberries are often mushy, and they tend to bleed into the batter and stain it. So, unfortunately, I can’t recommend using them in this cake, or in any of my baking recipes.
I think that frozen blueberries are great for making shakes and smoothies. They’re not really suitable for baking, in my opinion.
How to store leftovers of this keto blueberry cake
Once the cake is completely cool, I slice it, then place the slices in a paper towel-lined sealed container. The paper towels help absorb extra moisture. You can also successfully freeze slices of this cake, in freezer bags.
More recipes that you might enjoy
And a very similar cake to this one that I like to make when apricots are in season is this wonderful apricot cake. The baked apricots inside the sweet cake batter are amazing!
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Keto Blueberry Cake
- 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 9-inch glass 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.