Keto Blueberry Butter Cake Recipe
Introduction
This Keto Blueberry Butter Cake is a delicious low-carb dessert perfect for those following a ketogenic lifestyle. It combines the rich flavor of butter with fresh blueberries for a moist, flavorful treat that’s easy to make.
Ingredients
- 2 cups almond flour
- 1/2 cup unsalted butter, melted
- 1 cup fresh blueberries
- 3 large eggs
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease a baking pan or line it with parchment paper.
- Step 2: In a large bowl, whisk the eggs until combined. Add the melted butter and mix well.
- Step 3: Stir in the almond flour until the batter is smooth and well incorporated.
- Step 4: Gently fold in the fresh blueberries, taking care not to break them.
- Step 5: Pour the batter into the prepared pan and spread evenly.
- Step 6: Bake for 30-35 minutes, or until the cake is set and a toothpick inserted in the center comes out clean.
- Step 7: Allow the cake to cool before slicing and serving.
Tips & Variations
- For extra flavor, add 1 teaspoon of vanilla extract or a pinch of cinnamon to the batter.
- Try using frozen blueberries if fresh are not available, but do not thaw them to avoid excess moisture.
- Substitute butter with coconut oil for a dairy-free version.
Storage
Store the cake in an airtight container in the refrigerator for up to 4 days. Reheat slices gently in the microwave for 15-20 seconds if desired, or enjoy chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of flour instead of almond flour?
This recipe is designed for almond flour to keep it keto-friendly. Using other flours may change the texture and carb content.
Can I use frozen blueberries?
Yes, but use them frozen without thawing to prevent the batter from becoming too wet and soggy.
