Oven-Baked Blueberry and Cream Keto Sponge 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 gluten-free keto sponge cake layered with fresh blueberries and rich sugar-free cream, ideal for a summer dessert. This American-inspired keto recipe (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.

Prep: 20 min Cook: 30 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) and grease a 9-inch round cake pan with butter.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Step 6: Meanwhile, whip 1 cup heavy cream until stiff peaks form.
  7. 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.
  8. Step 8: Optionally, dust the top with 1 tbsp powdered erythritol before serving.

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