Oven-Baked Blueberry and Cream Keto Sponge Cake
A moist gluten-free keto sponge cake layered with fresh blueberries and rich sugar-free cream, ideal for a summer dessert. This american-inspired keto (gluten free) ready in about 50 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
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 3/4 cup erythritol
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1 cup fresh blueberries
- 1 tbsp powdered erythritol (optional, for dusting)
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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) and grease a 9-inch round cake pan with butter.
- Step 2: In a medium bowl, whisk together 1 1/2 cups almond flour, 1/4 cup coconut flour, 1 tsp baking powder, and 1/4 tsp salt until well combined.
- Step 3: In a large bowl, beat 4 large eggs with 3/4 cup erythritol using an electric mixer on high speed for 3-4 minutes until pale and fluffy.
- Step 4: Slowly fold the dry ingredients into the egg mixture, then gently stir in 1/2 cup melted unsalted butter and 1 tsp vanilla extract until the batter is smooth.
- Step 5: Pour the batter into the prepared cake pan and bake for 25-30 minutes until a toothpick inserted in the center comes out clean; let the cake cool completely.
- Step 6: Meanwhile, whip 1 cup heavy cream until stiff peaks form.
- Step 7: Once cooled, slice the cake horizontally into two layers, spread half the whipped cream on the bottom layer, scatter 1/2 cup fresh blueberries over the cream, then place the top layer and repeat with remaining cream and blueberries.
- Step 8: Optionally, dust the top with 1 tbsp powdered erythritol before serving.
Frequently asked questions
How long does Oven-Baked Blueberry and Cream Keto Sponge Cake take to make?
Total time is about 50 minutes (20 min prep + 30 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 Oven-Baked Blueberry and Cream Keto Sponge 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 Oven-Baked Blueberry and Cream Keto Sponge 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 Oven-Baked Blueberry and Cream Keto Sponge 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 Oven-Baked Blueberry and Cream Keto Sponge 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.
