There's something so comforting about a warm, fruit-filled dump cake.
This Low Carb Blueberry Dump cake requires minimal effort and is packed with nutritious ingredients, making it both paleo and keto-friendly too.
If you enjoy making low carb cake recipes at home, you might also like keto coffee cake and low carb carrot cake bars. My Keto Cheesecake is also a reader favorite.
Low Carb Blueberry Dump Cake
This keto-friendly paleo blueberry cake is as delicious as it is foolproof. The beauty of dump cakes is that you really can't get them "wrong".
With a few minutes of prep and basic ingredients that are likely already hanging out in your pantry, you can throw this paleo blueberry cake together in no time.
It starts with frozen blueberries tossed with lemon juice and your favorite type of keto-friendly sweetener.
A mixture of basic baking ingredients like coconut and almond flours, baking powder, cinnamon, and salt combine to create the cake element.
Finally, melted butter is drizzled over top of the rest of the ingredients in a prepared baking dish.
Half an hour in the oven is all it takes for the magic to happen. What results is a decadent dessert that will hit the spot after a savory dinner or at any time.
Serve it with a dollop of keto whipped cream to take this low carb blueberry dessert over the top.
You could also make this blueberry ice cream with allulose and serve it on top of this dump cake. There are lots of ice cream flavors to choose from.
What is a Dump Cake?
Dump cake is an American dessert that originally included dumping fruit into a pan, then dumping a box cake mix on top of the fruit before drizzling melted butter over the top.
You can certainly buy a keto cake mix and dump some of it on top of the blueberry mix, but our way is less expensive.
This keto dump cake has a soft blueberry filling and a soft almond and coconut flour topping. It's best served warm, and with keto ice cream.
Ingredients in Keto Dump Cake:
Blueberries - The star of this keto dessert, lower in carb, and full of nutrients. We're using frozen blueberries in this recipe but you can use fresh blueberries if you like.
Granulated Sweetener - We like to use Lakanto or Swerve. Both the white and golden granulated sweeteners work in this recipe.
Lemon Juice - Lemon works really well with blueberries. It adds a little acidity, flavor, and really helps pull everything together.
Coconut Flour - For flavor, we're using a combination of nut flours.
Almond Flour - We're using both almond flour and coconut flour to help with texture as well.
Baking Powder - Adds a little bit of leavening agent.
Ground Cinnamon - For flavor. Believe it or not, cinnamon goes really well with blueberries. Think blueberry cobblers and crisps!
Salt - For flavor and to help enhance other flavors.
Butter - For flavor, texture and to help soften the almond flour and coconut flour.
If you have any questions about the ingredients, please leave a comment below. The full list of ingredients and instructions is in the printable recipe card below.
How to Make Blueberry Low Carb Dump Cake
You won't believe how easy it is to make this scrumptious paleo blueberry cake.
- First, place frozen blueberries in a medium mixing bowl and toss with lemon juice and your preferred low carb sweetener.
- Spread the blueberry mixture evenly into a prepared baking dish.
- Next, add the flours, baking powder, cinnamon, and salt to another mixing bowl.
- Stir all of the dry baking ingredients together to combine.
- Sprinkle the flour mixture over the blueberries in the baking dish.
- Finally, drizzle melted butter over the flour mixture, then bake as directed and serve warm.
These steps match the numbered photos, and they are for illustration purposes to give you a visual of each step. Please see the printable recipe card below.
Tips for Making this Blueberry Dump Cake
You can use fresh blueberries instead of frozen blueberries if you prefer. If you use fresh blueberries, you won't need to bake the dump cake as long as with frozen berries.
Reduce the baking time by 5-10 minutes to avoid over-baking.
You may want to play around with the amount of sweetener in the cake. Use more or less sweetener according to your personal taste.
Bake your dump cake long enough to allow the top to brown adequately, but not long enough to dry it out. Upon cooling, the topping will soften into a consistency reminiscent of bread pudding.
Dairy-Free Dump Cake Option
You can easily make this dump cake dairy-free if needed. If you don't consume dairy by preference or can't due to an allergy or intolerance, simply replace the butter with melted coconut instead.
Your paleo blueberry dump cake will come out just as delicious as the dairy butter version does.
If you're in the market for more dairy-free blueberry desserts, our keto berry smoothie is another great recipe that uses almond milk in place of dairy milk.
Working With Almond Flour
Not all almond flours are alike. Make sure to use a fine ground almond flour.
If the almond flour is stored in the refrigerator or freezer, bring it to room temperature before using. Cold almond flour absorbs more of the wet ingredients.
Stir the almond flour, then spoon it into the measuring cup and level. Never dip the measuring cup into the almond flour. It will add too much almond flour to the recipe.
More Keto Desserts to Try:
Keto Banana Bread - Tender with a slight hint of banana and perfectly sweetened, this banana bread not only makes a great breakfast or brunch option, but it can be enjoyed for dessert as well.
Keto Carrot Cake - Carrot cake is one of my favorite desserts and this keto carrot cake does not disappoint. It uses almond flour as the base and is loaded with lot's of spices, carrots, and nuts.
Keto Chocolate Cake - You can't go wrong with a chocolate cake. Readers are saying this keto dessert is one of the best they've had and it's simple to make.
Keto Lemon Cake - Simple to make, and using minimal ingredients that most people eating keto have on hand, you're going to love this fresh and flavorful keto dessert.
What's your favorite dessert?
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Low Carb Blueberry Dump Cake
There's something so comforting about a warm, fruit-filled dump cake. This Low Carb Blueberry Dump cake requires minimal effort and is packed with nutritious ingredients, making it both paleo and keto-friendly too.
Ingredients
- 3 cups frozen blueberries
- ½ cup sugar-free sweetener
- 1 tablespoon lemon juice
- ½ cup coconut flour
- ¼ cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup melted butter (or coconut oil)
Instructions
- Preheat oven to 375° F. Grease an 8x8 inch baking dish; set aside.
- Add blueberries, sweetener, and lemon juice to a medium mixing bowl and stir until combined.
- Spoon the blueberry mixture into your prepared baking dish.
- In a separate mixing bowl combine the coconut flour, almond flour, baking powder, cinnamon, and salt.
- Sprinkle the coconut flour mixture over the blueberries.
- Drizzle the melted butter over the top of the flour mixture.
- Bake for 30-35 minutes or until the blueberry filling is bubbly and the top is brown.
- Cool before serving. If desired, serve with a dollop of keto whipped cream or your favorite low carb ice cream.
Notes
- You can use fresh or frozen blueberries. If you use fresh blueberries, reduce the cooking time by 5-10 minutes.
- You can use less or more sweetener to taste.
- Dairy-Free Option: To keep this low carb dump cake dairy-free, simply swap the butter for melted coconut oil.
- The topping softens as it cools, giving it a nice bread pudding-like texture.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 199Total Fat: 18gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 41mgSodium: 210mgCarbohydrates: 9gNet Carbohydrates: 7gFiber: 2gSugar: 5gProtein: 2g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands.
Michaela Persons
I wanted to cook this in mini loaves, what time would you suggest?
Four Score Living
If you want to bake it in smaller portions, reduce the cooking time by 10 minutes.
Vicky
Does this taste like coconut? I’ve baked things with coconut flour before and the family doesn’t like it but I’ve not used it together with almond flour.
Do you think this would work with frozen cherries?
Four Score Living
It has a slight hint of coconut, and yes, you can use cherries. Just note that the topping is a softer streusel like topping, it's not crunchy. If you'd like more of a crunch to it add some chopped nuts or sliced almonds.
Tammy
I only have almond flour. Can I substitute that for the coconut flour?
Four Score Living
You can, you may want to consider adding 1/2 cup chopped nuts to help balance out the texture.
Pat Roberts
Can I use regular flour?
Four Score Living
This recipe was designed with almond and coconut flour. If you'd like to use regular flour its probably best to look up a recipe that uses regular flour. I'd hate to steer you wrong.
Michelle Sanders
Hi, would I just double everything to make in a 9x13 pan?
Four Score Living
Yes, just note that the topping is on the soft side. If you want more of a crunch, consider adding chopped nuts.
Kathleen C.
Hi, can you make the mixture ahead of time and refrigerate before baking?
Four Score Living
Hi Kathleen,
The toppings is soft. I recommend making the topping right before you bake it.
karen
can you use all coconut flour I am out of almond flour
Four Score Living
Hi Karen,
You can use coconut flour, but it ends up being more "mushy". If you still want to see if you can make it work, add some chopped nuts to the top to give it some more texture.
Nav
Great recipe! It did turn out slightly wetter for me, but I wonder if that's because I didn't have coconut flour. I substituted protein powder instead (conveniently cinnamon-flavoured) & added a 1/2 cup of crushed nut mix for additional crunch.
Nevertheless, turned out great and will definitely be making again! Thanks for posting this!
Lucille A. Hoerle
Top of the recipes says it serves 12 but at the bottom it says 8. Cutting twelve pieces from an 8x8 is really difficult and too small for me, lol! Please say it is to serve 8.
Four Score Living
Thanks for the catch, I will update it. Yes, this serves 8.
Christal
I made this and it looks and smells yummy. It is kind of runny right now, but I am allowing it to set until tomorrow. Hopefully I can wait! I love blueberries and crumbles! Now, I have a low-carb/keto option! Thanks Chrystal!
Four Score Living
You are welcome. I hope you love it! We like reheating it and adding keto whipped cream to the top.
Makayla
If I don’t have monk fruit can I use swerve confectionery?
Four Score Living
I haven't tried this recipe with the confectioners version, only the granulated version.
Gabi Bilbrey
Can I substitute thm baking blend?
Four Score Living
Are you asking if you can sub the almond flour for a baking blend? If so, it should work but the texture will be different.
Jess
I’m very new to keto so this might be a silly question. I am actually allergic to coconut byproducts, so I never tried coconut flour but I just assume I am allergic to it. What can I use instead of coconut flour? Thank you!
Four Score Living
You can use more almond flour in place of the coconut flour in this recipe.
Peggy
My daughter is allergic to almonds. Is there something I can use instead?
Four Score Living
You can use hazelnut flour.
Mary
Pecan flour is also a great substitute. Plus it is lower in carbs!
Angela
Any idea if I can do this without the lemon juice? Would I sub vinegar or just leave it out? I just don’t have any right now.
Four Score Living
The acid in the lemon juice balances the sweetness of the blueberries. You can leave it out if needed.
Jan
Hi do you have a low carb recipe for whipped cream or frosting ?
Four Score Living
Yes! Whipped cream is delish on top of this dump cake.
Low Carb Whipped Cream - https://www.fourscoreliving.com/keto-whipped-cream/
Jeffery Simon
Can you sub with blackberries? How do you think this would change the recipe? Can't wait to make it! Thank you for your help!
Four Score Living
Hi Jeffery,
Yes, you can use blackberries. The filling might be softer than if you use blueberries, because blackberries has more juice. Just a note that the topping is quite soft.
Jesa
Oh my goodness, my partner that doesn't eat fruits ( except avocado & strawberries ) have loved this recipe so much and he asked me to bake again today 😀 . It's so nice ❤️
Four Score Living
I'm so you both liked it. Thank you for stopping back by to let me know.
Erica
Can i use a liquid sweetener or would a "sugar" be better?
Four Score Living
I haven't personally used a liquid sweetener in this recipe, but something like stevia drops should be fine. Anything like sugar free maple flavored syrup would be too runny.
Monica
Hi I made this on Sunday it was absolutely delicious. How long can it refrigerate and also can you freeze this recipe as well? I used fresh blueberries and follow your directions exactly I think next time I would like to incorporate pecans what measurement do you recommend this.
Four Score Living
Hi Monica,
I am so glad you liked it. You can leave it in the fridge for up to 3-4 days. You can also freeze it.
Dee
Delicious! So good. I had tons of fresh blueberries so whipped this up. Thanks for a simple, quick and delicious recipe.
Four Score Living
We're so glad you liked it! Thank you for taking the time to stop back by and let us know.
The Four Score Living Team
Pat
The nutrition breakdown shows this recipe is high in hydrogenated oils-trans fat!!! Is this correct? That usually comes from shortening and is way bad for your heart. Please comment.
Four Score Living
Hi Pat,
The nutritional calculator isn't always the best at determining what fats are hydrogenated vs. which aren't. The fat comes from the nut flours and the butter/coconut oil. Use whichever of the coconut oil or butter that works best for you.
The Four Score Living Team
Kathleen L
Could I use melted ghee instead of butter?
I am brand new to keto. My husband is diabetic and although I've never been a baker, I'd like to give him some low carb choices for dessert.
Four Score Living
Hi Kathleen,
You can use melted and cooled ghee. Enjoy!
The Four Score Living Team
Antrelise Gantt
Hi! Can I make this without the sweetener? They all give me headaches or affect my stomach negatively. Will it be sweet enough with just the blueberries? How would you adjust the recipe with the add sweetener? Please advise.
Four Score Living
We haven't made it without sweetener, but you certainly can. The sweetness level without sweetener will depend on the ripeness of the berries. Also, vanilla often gives off a sweet like flavor, you could stir in a teaspoon.
The Four Score Living Team
AMYNUNEZ
Hi - what are your thoughts on using apple sauce with 0 sugar added instead of butter (no carb apple sauce)? I am trying to reduce fat from butter in my diet. Thank you!
Four Score Living
Hi Amy,
I'm not sure how the texture would turn out. This dump cake is already a little on the soft side. I think it would be okay if you're okay with it being more saucy overall. It would probably be amazing with a scoop of keto ice cream, or a scoop of frozen keto whipped cream.
The Four Score Living Team
Suni
Hi, after seeing this recipe on Wes' Highfalutin' Low Carb YouTube channel I want to try it. I'm hoping to make it for a NYE party. How do you think it would turn out using Swerve Brown Sugar Replacement?
Four Score Living
I think it will be great with swerve brown sugar. Just note that the topping is on the softer side. It goes great with some keto vanilla ice cream.
The Four Score Living Team