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Keto Blueberry Cake
This fluffy, moist and incredibly tasty low carb blueberry cake is quite appropriate to have for breakfast!
Course
Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Rest time
20
minutes
minutes
Total Time
1
hour
hour
Servings
8
slices
Calories
231
kcal
Author
Vered DeLeeuw
Ingredients
½
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 ½
teaspoons
stevia glycerite
(equal to ½ cup granulated sweetener)
½
teaspoon
Diamond Crystal kosher salt
1 ½
cups
blanched finely ground almond flour
(6 oz)
½
teaspoon
baking soda
1
cup
fresh blueberries
(5 oz)
Instructions
Preheat oven to 350 degrees F. Grease a 9-inch glass pie plate with ½ 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 ½ 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.
Video
Nutrition
Serving:
1
slice
|
Calories:
231
kcal
|
Carbohydrates:
8
g
|
Protein:
8
g
|
Fat:
19
g
|
Saturated Fat:
6
g
|
Sodium:
187
mg
|
Fiber:
3
g
|
Sugar:
3
g