Low Carb Blueberry Dump Cake: Paleo & Keto Friendly (Print Version)
Enjoy a simple Low Carb Blueberry Dump Cake! This easy Paleo and Keto-friendly dessert delivers sweet berry flavor with minimal effort. Perfect for a quick treat.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 45 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free, Diabetic-Friendly
# Ingredients:
→ Sweet Blueberry Burst
01 -
3 cups fresh or frozen blueberries
02 -
1/2 cup granulated erythritol
03 -
1 tbsp fresh lemon juice
04 -
1 tsp lemon zest
05 -
1/2 tsp xanthan gum
06 -
1 tsp vanilla extract
→ Golden Crumble Topping
07 -
1 1/2 cups blanched almond flour
08 -
1/4 cup coconut flour
09 -
1/2 cup granulated erythritol
10 -
1 tbsp baking powder
11 -
1 tsp ground cinnamon
12 -
1/4 tsp sea salt
→ Rich Butter Drizzle
13 -
1 cup unsalted butter, melted
# Instructions:
01 -
In a medium bowl, combine 3 cups fresh or frozen blueberries, 1/2 cup granulated erythritol, 1 tbsp fresh lemon juice, 1 tsp lemon zest, 1/2 tsp xanthan gum, and 1 tsp vanilla extract. Stir gently until the blueberries are evenly coated. Pour this mixture into the prepared baking dish.
02 -
In a separate large bowl, whisk together 1 1/2 cups blanched almond flour, 1/4 cup coconut flour, 1/2 cup granulated erythritol, 1 tbsp baking powder, 1 tsp ground cinnamon, and 1/4 tsp sea salt. Ensure all dry ingredients are well combined for your Low Carb Blueberry Dump Cake (Paleo & Keto) topping.
03 -
Evenly sprinkle the entire Golden Crumble Topping mixture over the blueberry layer in the baking dish. Do not stir or mix the layers. This "dump" method is key to the cake's texture and ease.
04 -
Gently pour the 1 cup unsalted butter, melted, over the dry crumble topping. Try to cover as much of the dry mixture as possible. The butter will soak into the flour mixture during baking, creating a delicious crust for your Low Carb Blueberry Dump Cake (Paleo & Keto).
05 -
Bake for 35-40 minutes, or until the topping is golden brown and the blueberry filling is bubbly around the edges. A toothpick inserted into the topping should come out mostly clean.
06 -
Remove the Low Carb Blueberry Dump Cake (Paleo & Keto) from the oven and let it cool on a wire rack for at least 15-20 minutes before serving. This allows the filling to set and the flavors to meld beautifully.
# Notes:
01 -
For an extra treat, serve your warm Low Carb Blueberry Dump Cake (Paleo & Keto) with a dollop of sugar-free whipped cream or a scoop of keto-friendly vanilla ice cream.
02 -
If you don't have fresh lemon, you can use 1/2 tsp of lemon extract in the filling, but adjust to taste. For other berries, raspberries or blackberries also work wonderfully.
03 -
Store leftover dump cake covered in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven for a warm dessert.
04 -
Xanthan gum helps thicken the blueberry filling without adding carbs. If you don't have it, the cake will still be delicious, just a bit more saucy.
# Tools You'll Need:
01 -
9x13 inch baking dish
02 -
large mixing bowls
03 -
measuring cups and spoons
04 -
whisk
05 -
saucepan
# Nutrition Facts (Per Serving):
Calories: 367 kcal
Total Fat: 34 g
Total Carbohydrate: 14 g
Protein: 5 g