Blueberry and Coconut Cream Keto Cake with Almond Flour Base

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A moist, sugar-free almond flour cake layered with fresh blueberries and light coconut cream, ideal for a refreshing low-carb treat. This Mediterranean-inspired keto recipe (gluten-free, dairy-free), ready in about 50 minutes, layers almond flour, coconut flour, baking soda into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 310 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 8 Mediterranean cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C). In a bowl, combine 1 1/2 cups almond flour, 2 tbsp coconut flour, 1/2 tsp baking soda, and 1/4 tsp salt.
  2. Step 2: In a separate bowl, whisk together 3 large eggs, 1/2 cup unsweetened coconut milk, 1/2 cup erythritol, and 1 1/2 tsp vanilla extract until smooth.
  3. Step 3: Pour the wet ingredients into the dry ingredients and stir until fully combined. Fold in 3/4 cup fresh blueberries gently.
  4. Step 4: Pour batter into a greased 8-inch round pan and bake for 30-35 minutes until the top is golden and a toothpick inserted comes out clean. Cool completely on a wire rack.
  5. Step 5: Whip 1 cup coconut cream with 1/4 cup powdered erythritol and 1 tsp lemon zest until fluffy and light.
  6. Step 6: Slice the cooled cake horizontally into two layers. Spread half of the whipped coconut cream on the bottom layer, then add the remaining 3/4 cup blueberries on top.
  7. Step 7: Place the second cake layer on top and cover with remaining coconut cream. Chill for 1 hour before serving to allow flavors to meld.

Frequently asked questions

How long does Blueberry and Coconut Cream Keto Cake with Almond Flour Base take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Blueberry and Coconut Cream Keto Cake with Almond Flour Base?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Blueberry and Coconut Cream Keto Cake with Almond Flour Base?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Blueberry and Coconut Cream Keto Cake with Almond Flour Base for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Blueberry and Coconut Cream Keto Cake with Almond Flour Base gluten-free?

Yes — this recipe is tagged gluten-free, dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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