Description
A deliciously moist and buttery blueberry butter cake that’s low-carb and perfect for health-conscious dessert lovers.
Ingredients
Scale
- 2 cups almond flour
- 1 cup fresh blueberries
- 4 oz cream cheese, cubed
- 3 large eggs
- 1/2 cup unsalted butter, softened
- 2/3 cup erythritol
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1 tsp lemon zest
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C).
- Grease an 8-inch round cake pan with butter or cooking spray.
- Combine dry ingredients: Whisk together almond flour, erythritol, baking powder, lemon zest, and salt in a large mixing bowl.
- Mix wet ingredients: Beat the softened butter and cream cheese together until creamy, then add eggs one by one, mixing after each addition. Stir in vanilla extract.
- Unite the mixtures: Gradually add dry ingredients to the wet mixture, stirring until just combined.
- Fold in the blueberries gently.
- Pour the batter into the greased pan.
- Bake for about 25-30 minutes or until a toothpick comes out clean.
- Cool in the pan for 10-15 minutes before transferring to a wire rack.
Notes
Dust with powdered erythritol or sugar before serving. Serve with whipped cream or keto-friendly ice cream for an extra treat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: blueberry butter cake, keto dessert, low carb cake, healthy baking, sugar free dessert