Description

This Keto Blueberry Butter Cake is a moist and flavorful low-carb dessert perfect for those following a ketogenic lifestyle. Packed with fresh blueberries, a hint of lemon zest, and rich cream cheese, this butter cake uses almond and coconut flours as a gluten-free alternative to traditional wheat flour. Sweetened with erythritol, it’s a guilt-free treat that balances fruity freshness with buttery richness, baked to golden perfection.

Ingredients

Scale

Dry Ingredients

1 cup blanched almond flour
1 Tbsp. coconut flour
1 tsp. gluten-free baking powder
1/4 tsp. sea salt
1 cup erythritol, divided

Wet Ingredients

1/2 cup unsalted butter, softened
4 large eggs, at room temperature
1 Tbsp. fresh lemon juice
1 tsp. pure vanilla extract
6 oz. cream cheese, cut into about 3/4-inch cubes

Fruit and Flavorings

2 1/2 cups fresh blueberries
Zest of 1 lemon

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and line a 9 by 9-inch square baking pan with parchment paper to prevent sticking and ensure easy cake removal.
Mix Dry Ingredients: In a bowl, whisk together the almond flour, coconut flour, gluten-free baking powder, and sea salt until evenly combined.
Coat Blueberries: In a small bowl, gently toss the fresh blueberries with 1 tablespoon of the flour mixture, 1 tablespoon of erythritol, and the lemon zest. This helps keep the berries from sinking to the bottom and distributes sweetness and flavor.
Cream Butter and Sweetener: In a separate mixing bowl, beat the softened unsalted butter with the remaining erythritol until smooth and creamy. Then, add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and fresh lemon juice to enhance flavor.
Combine Batter: Gradually add the dry flour mixture to the butter and egg mixture. Use a spatula to fold and mix until you achieve a smooth batter without overmixing.
Assemble in Pan: Pour the batter into the prepared baking pan, spreading it evenly. Top the batter with the coated blueberries, distributing them across the surface. Then scatter the cubes of cream cheese evenly over the top of the batter and berries.
Bake Covered: Cover the pan with aluminum foil and bake for 30 minutes to gently cook the cake without drying it out. This also allows the cream cheese to remain creamy.
Finish Baking Uncovered: Remove the foil and bake uncovered for an additional 10 to 15 minutes, until the top is golden and the cake feels firm to the touch. This step ensures a nicely browned crust and fully cooked interior.
Cool and Serve: Allow the cake to cool in the pan before slicing and serving to let it set and make it easier to cut.

Notes

To prevent cream cheese sticking to your knife when cutting, dip the knife in hot water or use unflavored wax-free dental floss for clean slices.
You can substitute blueberries with other low-carb berries like raspberries or blackberries if desired.
Ensure eggs and butter are at room temperature for better mixing and smoother batter.
Store leftover cake covered in the refrigerator for up to 3 days.
This cake is naturally gluten-free and suitable for keto and low-carb diets.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Keto blueberry cake, low carb cake, gluten-free dessert, almond flour cake, keto butter cake, blueberry dessert, cream cheese cake