Blueberry and Coconut Cream Keto Cake with Almond Flour Base

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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.

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