This fluffy, moist and incredibly tasty low carb and keto blueberry cake, made with almond flour, is wholesome enough to have for breakfast!
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 in the fridge. Tomorrow, for breakfast, I’m going to have a slice with my coffee.
This low carb keto blueberry cake is truly excellent. Even high-carb eaters like it. In fact, unless you tell them it’s a healthy cake, I doubt they would ever guess!
A healthy cake that you can eat for breakfast
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 actually have cake for breakfast without feeling guilty about it.
After all, this low carb keto blueberry cake is basically almonds, eggs, butter, and blueberries. There are certainly worse things one could have for breakfast! (The same is true for this wonderful apricot cake).
Why I use stevia in this keto blueberry cake
I like stevia because I believe it’s healthier and safer than other low carb sweeteners. The type of stevia that I use, stevia glycerite, lacks the typical stevia bitter aftertaste.
However, do feel free to use your favorite sweetener. The amount I use is equal to about 1/2 cup granulated sweetener.
Use fewer blueberries when baking with almond flour
Since this low carb 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 keto blueberry 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 keto blueberry 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 keto blueberry 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.
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Low Carb 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 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.