Sugar-Free Blueberry Cream Cake with Almond Flour Base

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

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 (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.

Frequently asked questions

How long does Sugar-Free Blueberry Cream Cake with Almond Flour Base take to make?

Total time is about 45 minutes (15 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 Sugar-Free Blueberry Cream Cake with Almond Flour Base?

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 Cream Cake with Almond Flour Base?

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 Cream Cake with Almond Flour Base 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 Sugar-Free Blueberry Cream Cake with Almond Flour Base keto?

Yes — this recipe is tagged keto, gluten-free, sugar-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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