Blueberry and Cream Layered Keto Cake
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 (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.
Ingredients
- 1 3/4 cups almond flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 large eggs
- 1/3 cup unsweetened almond milk
- 1 1/2 tsp vanilla extract
- 1/2 cup erythritol
- 1 1/4 cups heavy cream
- 3 oz cream cheese, softened
- 1 1/4 cups fresh blueberries
- 1 1/2 tbsp powdered erythritol
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6: Refrigerate for at least 1 hour before serving for the cream to set and flavors to blend.
Frequently asked questions
How long does Blueberry and Cream Layered Keto Cake take to make?
Total time is about 47 minutes (15 min prep + 32 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 Cream Layered Keto Cake?
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 Cream Layered Keto Cake?
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 Cream Layered Keto Cake 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 Cream Layered Keto Cake keto?
Yes — this recipe is tagged keto, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
