Gluten-Free Keto Blueberries and Coconut Cream 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 keto cake layered with whipped coconut cream and fresh blueberries, naturally sweetened and free from gluten. This American-inspired keto recipe (gluten-free), ready in about 55 minutes, layers almond flour, coconut flour, baking powder 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 320 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: 20 min Cook: 35 min Serves 8 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 350°F (175°C). In a large bowl, whisk together 2 cups almond flour, 1/4 cup coconut flour, 1 tsp baking powder, and 1/4 tsp salt until well combined.
  2. Step 2: In a separate bowl, beat 4 large eggs with 1/2 cup erythritol, 1/2 cup unsweetened coconut milk, 1/4 cup melted coconut oil, and 1 tsp vanilla extract until smooth and creamy.
  3. Step 3: Gradually fold the dry ingredients into the wet ingredients until a smooth batter forms. Gently fold in 1/2 cup fresh blueberries.
  4. Step 4: Pour the batter evenly into a greased 8-inch round cake pan. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Let cool completely.
  5. Step 5: Whip 1 cup full-fat coconut cream with 2 tbsp powdered erythritol until stiff peaks form. Spread the whipped cream evenly over the cooled cake.
  6. Step 6: Decorate the top with the remaining 1/2 cup fresh blueberries. Chill the cake in the refrigerator for 1 hour before serving.

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