Keto Blueberry Butter Cake Recipe
Introduction
This Keto Blueberry Butter Cake is a moist, buttery dessert perfect for low-carb diets. Packed with fresh blueberries and almond flour, it offers a deliciously satisfying treat without the carbs.
Ingredients
- 1 ½ cups almond flour
- ½ cup unsalted butter, melted
- 1 cup fresh blueberries
- 3 large eggs
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a cake pan.
- Step 2: In a mixing bowl, whisk the eggs until frothy, then add the melted butter and combine well.
- Step 3: Stir in the almond flour until the batter is smooth and well mixed.
- Step 4: Gently fold in the fresh blueberries, being careful not to crush them.
- Step 5: Pour the batter into the prepared pan and bake for 30-35 minutes, or until the top is set and a toothpick inserted in the center comes out clean.
- Step 6: Allow to cool slightly before removing from the pan and serving.
Tips & Variations
- For extra flavor, add a teaspoon of vanilla extract to the batter.
- Swap blueberries with raspberries or blackberries for a different berry twist.
- Use softened butter instead of melted for a fluffier texture.
Storage
Store the cake in an airtight container in the refrigerator for up to 4 days. Reheat individual slices gently in the microwave for 15-20 seconds to enjoy warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen blueberries?
Yes, but be sure to thaw and drain them well to avoid excess moisture in the batter.
Is this cake suitable for strict keto diets?
Yes, it uses almond flour and is low in carbs, making it perfect for a strict keto lifestyle.
PrintKeto Blueberry Butter Cake Recipe
This Keto Blueberry Butter Cake is a moist and flavorful low-carb dessert perfect for those following a ketogenic lifestyle. Made with almond flour, fresh blueberries, rich butter, and eggs, this cake is naturally gluten-free and sugar-free. It’s a simple recipe that bakes into a tender, buttery cake bursting with juicy blueberries, making it an ideal treat for breakfast, dessert, or a sweet snack without the carb overload.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 2 cups almond flour
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3 large eggs
Fruit
- 1 cup fresh blueberries
Optional
- 1 teaspoon baking powder (optional, for a lighter texture)
- 1 teaspoon vanilla extract (optional, for flavor enhancement)
- Pinch of salt
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
- Prepare cake batter: In a mixing bowl, cream the softened butter until smooth. Add the eggs one at a time, beating well after each addition. Stir in the almond flour, and if using, sprinkle in baking powder and a pinch of salt. Mix until well combined to form a thick batter.
- Fold in blueberries: Gently fold the fresh blueberries into the batter, taking care not to crush them to keep the berries intact in the cake.
- Bake the cake: Pour the batter into a greased or parchment-lined baking pan and spread it evenly. Bake in the preheated oven for approximately 30-35 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- You can substitute frozen blueberries if fresh are not available; just thaw and drain excess liquid before folding them in.
- For an enhanced flavor, add a teaspoon of vanilla extract or almond extract to the batter during mixing.
- This cake can be stored in an airtight container in the refrigerator for up to 5 days.
- To make the cake dairy-free, substitute butter with coconut oil or a vegan butter alternative.
Keywords: Keto cake, blueberry cake, low carb dessert, almond flour cake, gluten-free cake, keto dessert, butter cake
