Sugar-Free Blueberry and Cream Layer Cake

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fluffy gluten-free cake layered with sugar-free whipped cream and fresh blueberries for a refreshing keto dessert. This french-inspired keto (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.

Frequently asked questions

How long does Sugar-Free Blueberry and Cream Layer Cake take to make?

Total time is about 50 minutes (25 min prep + 25 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 Sugar-Free Blueberry and Cream Layer 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 Sugar-Free Blueberry and Cream Layer 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 Sugar-Free Blueberry and Cream Layer Cake for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Sugar-Free Blueberry and Cream Layer 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.

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