No-Added-Sugar Blueberry Cream Cake with Almond Flour Base

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 light and moist almond flour cake layered with sweetened whipped cream and fresh blueberries, ideal for a keto and gluten-free diet. This French-inspired keto recipe (gluten-free), ready in about 45 minutes, layers almond flour, baking soda, large 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 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: 15 min Cook: 30 min Serves 8 French cuisine 320 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 together 1 3/4 cups almond flour, 1/2 tsp baking soda, and 1/3 cup erythritol.
  2. Step 2: In another bowl, beat 3 large eggs with 1/3 cup unsweetened Greek yogurt, 2 tsp vanilla extract, and 3 tbsp melted unsalted butter until smooth.
  3. Step 3: Slowly fold the dry ingredients into the wet mixture until combined, then pour batter into a greased 9-inch round cake pan.
  4. Step 4: Bake for 28-32 minutes until the top is golden and a toothpick comes out clean. Cool fully on a wire rack.
  5. Step 5: Whip 1 1/2 cups heavy cream with 3 tbsp powdered erythritol until stiff peaks form.
  6. Step 6: Slice the cooled cake horizontally into two layers. Spread half the whipped cream over the bottom layer, then sprinkle 2/3 cup fresh blueberries evenly.
  7. Step 7: Place the second layer on top, then spread remaining whipped cream and garnish with the rest of the blueberries.

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