No-Added-Sugar Blueberry and Cream Layer 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 developed and reviewed.

A fluffy gluten-free cake layered with sugar-free whipped cream and fresh blueberries for a refreshing keto dessert. This French-inspired keto recipe (gluten-free), ready in about 50 minutes, layers almond flour, baking soda, eggs 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 6, 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: 25 min Cook: 25 min Serves 6 French cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. In a bowl, combine 1 1/4 cups almond flour and 1/2 tsp baking soda.
  2. Step 2: In a large bowl, beat 3 large eggs with 1/2 cup erythritol on medium-high speed for 4 minutes until fluffy and pale.
  3. Step 3: Add 1/4 cup unsweetened almond milk and 1 tsp vanilla extract to the eggs and mix gently.
  4. Step 4: Gradually fold the almond flour mixture into the wet ingredients until fully incorporated.
  5. Step 5: Pour the batter evenly into two greased 6-inch cake pans and bake for 20-25 minutes until a toothpick inserted comes out clean. Let cool.
  6. Step 6: Beat 1 1/2 cups heavy whipping cream with 2 tbsp erythritol until stiff peaks form.
  7. Step 7: Beat 3 oz softened cream cheese until smooth and gently fold into the whipped cream.
  8. Step 8: On a serving plate, place one cake layer, spread half the cream mixture evenly, then scatter 3/4 cup fresh blueberries on top.
  9. Step 9: Add the second cake layer and repeat with the remaining cream and blueberries.
  10. Step 10: Chill the cake for at least 1 hour before serving for best texture.

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