Gluten-Free Keto Blueberries and Coconut Cream Cake
A moist keto cake layered with whipped coconut cream and fresh blueberries, naturally sweetened and free from gluten. This american-inspired keto (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.
Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup erythritol
- 1/2 cup unsweetened coconut milk
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 1 cup full-fat coconut cream
- 2 tbsp powdered erythritol
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- Step 3: Gradually fold the dry ingredients into the wet ingredients until a smooth batter forms. Gently fold in 1/2 cup fresh blueberries.
- 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.
- 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.
- Step 6: Decorate the top with the remaining 1/2 cup fresh blueberries. Chill the cake in the refrigerator for 1 hour before serving.
Frequently asked questions
How long does Gluten-Free Keto Blueberries and Coconut Cream Cake take to make?
Total time is about 55 minutes (20 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 Gluten-Free Keto Blueberries and Coconut Cream 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 Gluten-Free Keto Blueberries and Coconut Cream 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 Gluten-Free Keto Blueberries and Coconut Cream 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 Gluten-Free Keto Blueberries and Coconut Cream Cake keto?
Yes — this recipe is tagged keto, gluten-free, low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
