Keto Blueberry Butter Cake
A delicious and simple low-carb dessert made with almond flour and fresh blueberries, perfect for satisfying your sweet tooth.
Ingredients
Main ingredients
- 1.5 cups almond flour
- 0.5 cups erythritol (or other low-carb sweetener) Adjust sweetness to taste.
- 0.5 cups unsalted butter, melted
- 4 large eggs
- 0.5 cups cream cheese, softened Ensure fully softened for a smooth batter.
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 cup fresh blueberries Fresh blueberries are recommended, but frozen may be used if not thawed.
- a pinch salt
Instructions
Preparation and Baking
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, combine almond flour, erythritol, and baking powder.
- In a separate bowl, whisk together melted butter, eggs, cream cheese, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix until fully combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool before serving.
Notes
Serve warm or at room temperature. Pair with whipped cream and a sprinkle of powdered erythritol for an elegant touch. Store leftovers in an airtight container for up to three days at room temperature or refrigerate for up to a week. For longer storage, freeze wrapped slices for up to three months.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 8gProtein: 5gFat: 15gSaturated Fat: 5gSodium: 125mgFiber: 3gSugar: 1g
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