Description
Indulge in the comforting delight of our Low Carb Blueberry Dump Cake, a dessert that’s as easy to make as it is delicious. This recipe features luscious frozen blueberries enveloped in a rich, crumbly topping made from wholesome almond and coconut flours. Perfect for family gatherings or cozy nights at home, this low-carb treat is both nutritious and satisfying without compromising on flavor. Enjoy it warm with a dollop of keto whipped cream or alongside your favorite low-carb ice cream for an extra special touch.
Ingredients
Scale
- 3 cups frozen blueberries
- 1/2 cup sugar-free sweetener
- 1 tablespoon lemon juice
- 1/2 cup coconut flour
- 1/4 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup melted butter or coconut oil
Instructions
- Preheat your oven to 375°F and grease an 8×8 inch baking dish.
- In a medium bowl, combine the frozen blueberries, sugar-free sweetener, and lemon juice; mix well.
- Spoon the blueberry mixture into the greased baking dish evenly.
- In another bowl, mix the coconut flour, almond flour, baking powder, cinnamon, and salt until combined.
- Sprinkle the flour mixture over the blueberries evenly.
- Drizzle melted butter or coconut oil over the top of the flour mixture.
- Bake for 30-35 minutes until bubbly and golden brown.
- Allow to cool slightly before serving; enjoy with keto whipped cream or low carb ice cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (approximately 125g)
- Calories: 200
- Sugar: 2g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg