Blueberry and Cream Layered Keto Cake

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 smooth vanilla cream, offering a refreshing keto-friendly dessert. This French-inspired keto recipe (gluten free), ready in about 47 minutes, layers almond flour, baking soda, salt 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 340 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: 32 min Serves 8 French cuisine 340 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, whisk 1 3/4 cups almond flour, 1/2 tsp baking soda, and 1/4 tsp salt until combined.
  2. Step 2: In a separate bowl, beat 3 large eggs, 1/3 cup unsweetened almond milk, 1 1/2 tsp vanilla extract, and 1/2 cup erythritol until smooth. Fold dry ingredients into wet mixture gently until batter forms.
  3. Step 3: Pour batter into a lined 8-inch cake pan and bake for 30-32 minutes until golden and a toothpick inserted in the center comes out clean. Cool completely.
  4. Step 4: Whip 1 1/4 cups heavy cream with 1 1/2 tbsp powdered erythritol until stiff peaks form. In another bowl, beat 3 oz softened cream cheese until smooth and fold into whipped cream gently.
  5. Step 5: Slice cake horizontally into two layers. Spread half the cream cheese mixture on the bottom layer, top with 3/4 cup fresh blueberries, then place the top cake layer and repeat with remaining cream and blueberries.
  6. Step 6: Refrigerate for at least 1 hour before serving for the cream to set and flavors to blend.

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