This keto blueberry dump cake will have you believing in dessert again – even on a low-carb diet. It is made with fresh blueberries, lemon juice, and a combination of almond and coconut flour.
What Is A Dump Cake?
The name pretty much gives away how you make it. A dump cake is one that involves just placing – or dumping – the ingredients into a loaf pan. There are two layers to this cake – the sweet lemon blueberry layer and the coconut and almond flour one on top.
Dump cakes are never pretty. They usually have a crumbly top with some sort of fruity layer on the bottom. The result is a cake that almost resembles a cobbler – and it tastes just as good as one too.
Keto Dump Cake
Most dump cakes are really sweet – the fruit is covered in sugar and the cake layer has even more sugar in it. I reworked one of my favorite lemon blueberry recipes and made it low-carb.
Desserts on the keto diet should still be something you enjoy in moderation. Even though this recipe is technically keto-friendly, it still has a few more carbs than my other recipes. If you eat too many servings of it at one time, you’ll cut into your macros for the day.
Are Blueberries Low-Carb?
When it comes to types of fruit on the keto diet, blueberries are lower in carbs than others. There are 9g net carbs in 1/2 cup of raw blueberries. This entire dump cake only has 1 1/2 cups – and it has 6 servings in the entire thing. So there are 5g net carbs in each serving of dump cake.
This is a fantastic way to use fresh blueberries. If you don’t have any fresh blueberries, you can use frozen ones too.
Keto Lemon Blueberry Cake
There are lots of ways to make and serve this versatile dump cake recipe. Serve it in small bowls or even little mason jars for an on-the-go treat.
It tastes amazing on its own or you can add a little scoop of keto ice cream on the side with it. It also makes an amazing breakfast treat. Since it has both almond and coconut flour in it, it has enough fiber to help you feel full.
If you have a birthday coming up, this makes an excellent birthday keto cake too! It’s just different enough that everyone will love it.
Low-Carb Blueberry Recipes
I am a huge fan of fresh blueberries and I’m always coming up with more delicious ways to bake with them. In fact, I still can’t get enough of this keto blueberry bread recipe.
Blueberries are also excellent for breakfast in a blueberry chaffle. If you don’t want to cook, make a no-bake keto blueberry cheesecake.
How To Store A Dump Cake
Dump cake does not keep for very long because the fruity layer on the bottom eventually makes the top layer soft. Store leftover dump cake in an airtight container in the refrigerator for up to 3 days.
Healthy Keto Dessert Recipes
I used blueberries and lemon juice, but you can use other keto-friendly berries instead. Try this recipe with some strawberries or raspberries. It will have a slightly different taste – but still just as delicious.
If you enjoyed the lemon taste in this cake, then you’ll also really like my low-carb lemon bars. They are sweet and tart at the same time.
Craving chocolate? Make this low-carb chocolate cheesecake. It’s as easy to make as this dump cake.
Keto Cake With Coconut And Almond Flour
This cake is so easy that your kids can help you make it.
Keto Blueberry Dump Cake Recipe
All the details for this recipe are in the printable recipe card. Don’t forget to pin this post to your low-carb desserts board on Pinterest so you can find it later!
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 6 people
Ingredients:
Fruit Layer
- Blueberries
- Swerve Confectioner’s Sugar Substitute
- Lemon Zest
- Fresh Lemon Juice
Cake Layer
- Xanthan Gum
- Almond Flour
- Coconut Flour
- Swerve Confectioner’s Sugar Substitute
- Vanilla Extract
- Baking Powder
- Butter
Instructions:
Preheat the oven to 350 degrees.
Add the blueberries, ¼ C. Swerve confectioners sugar substitute, lemon zest, lemon juice and xanthan gum to a mixing bowl. Toss to combine well.
Layer the blueberry mixture in the bottom of a well greased loaf pan.
In a bowl, stir together the almond flour, coconut flour, 3 Tbsp Swerve sugar substitute, baking powder, pinch of salt and vanilla extract.
Sprinkle the topping mixture over the blueberries in the loaf pan.
Drizzle the butter evenly over top of the mixture.
Bake for 40 minutes.
Let sit for 15 minutes before serving.
ENJOY!
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Keto Blueberry Dump Cake
Equipment
- Loaf Pan
- Lemon Zester
Ingredients
Fruit Layer
- 1 1/2 cups Blueberries
- 1/4 cup Swerve Confectioner's Sugar Substitute
- 1 tsp Lemon Zest
- 1 tbsp Fresh Lemon Juice
- 1/4 tsp Xanthan Gum
Cake Layer
- 2/3 cup Almond Flour
- 2 tbsp Coconut Flour
- 3 tbsp Swerve Confectioner's Sugar Substitute
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
- 5 tbsp Melted Butter Unsalted
Instructions
- Preheat the oven to 350 degrees.
- Add the blueberries, ¼ C. Swerve confectioners sugar substitute, lemon zest, lemon juice and xanthan gum to a mixing bowl. Toss to combine well.
- Layer the blueberry mixture in the bottom of a well greased loaf pan.
- In a bowl, stir together the almond flour, coconut flour, 3 Tbsp Swerve sugar substitute, baking powder, pinch of salt and vanilla extract.
- Sprinkle the topping mixture over the blueberries in the loaf pan.
- Drizzle the butter evenly over top of the mixture.
- Bake for 40 minutes.
- Let sit for 15 minutes before serving.
Notes
Net Carbs: 5 net carb per serving