Keto 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
Scale
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
