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.
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 photos below, 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.
Ingredients you'll always find in our pantry:
Bob's Red Mill Super Fine Gluten-Free Ground Almond Flour
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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 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.
Mags
This is so yummy!!! Made it last week and I'm getting ready to make it again! ?
Chrystal
Yay! I'm so glad. Did you use 1/2 cup melted butter or 1 cup.
Best,
Chrystal
Angie
I used less than the whole cup of butter and monk fruit sweetener to taste - still yum yum.
Mimi
This was SUCH an amazing recipe. SO easy. Minimal clean up. VERY delicious. About to make it for a second time 🙂
Chrystal
I am so glad you love it. Thank you for stopping back by to let me know.
Best,
Chrystal
Heather
This is definitely going to be a staple for me. It's super easy and tastes amazing.
Chrystal
I'm so glad you like it. Thank you for letting me know.
Best,
Chrystal
Celeste
Can you just use almond flour or do you have to use both almond flour and coconut flour?
Chrystal
You can use all almond flour. If you want a bit of a crunch, you can add chopped almonds or chopped pecans.
Best,
Chrystal
Elizabeth
Can you use fresh blueberries?
Chrystal
Yes, you can use fresh or frozen blueberries.
Best,
Chrystal
Mila
hello. Can you use just coconut flour? if yes how much and should I add some almonds?
Chrystal
Hi Mila,
Sorry I didn't see your comment earlier. I haven't used only coconut flour but if you do you can use the 1/2 cup coconut flour (and leave out the almond flour) but definitely add some almonds or other chopped nuts to help give it a crunch.
Best,
Chrystal
Ginger
At the top of the recipe, it states 12 servings. Under the nutritional info, it states 8 servings. I need to know so i can count the carbs correctly.
It looks yummy. I can't wait to try this!
Chrystal
Thanks for the catch! It's 8 good size servings at 7 net carb each serving. If you find a serving is too much you can cut it in half and cut the net carbs in half.
Best,
Chrystal
Blueberry Desserts
Quite possibly the best way to enjoy blueberries! Easily, a new favorite recipe in our home!
Chrystal
I am so glad! Thank you for stopping back by to let me know.
Best,
Chrystal
Sandra
I reduced the butter to 1/4 cup and stirred an egg into the flour to give a more crumbly look.
Chrystal
Hi Sandra, thank you so much for sharing!
Best,
Chrystal
Amy
Can you use other frozen fruit?
Chrystal
Yes, you can use another frozen fruit. If you're counting carbs, just make sure to update your carb count.
Best,
Chrystal
redhead
I’m making 2 cups blueberry & 1 cup strawberry. ( fresh berries- that’s what I had on hand)
It’s cooking now and smells yummy.. I used coconut oil on the top .. a bit less than 1/2 cup..
Thanks! 🙂
Chrystal
Thanks for sharing!
Best,
Chrystal
Crystal
I just made it with strawberries ?. Looks amazing! Thank you for the recipe!
Chrystal
You are very welcome. Thank you for stopping back by to let me know.
Best,
Chrystal
Jamrn
You can use gelatin to hold the berries together a little more. I use Great Lakes unflavored gelatin. Has 25 cal; 0 net carbs; 6g protein per 7g or 1tbsp.
Chrystal
Thank you for sharing!
Best,
Chrystal
Sandy
Just made this! I swapped the flours as I prefer more almond than coconut flour. This turned out great! Almost like a cobbler. Love it!
Chrystal
So glad you liked it! Thank you for sharing.
Best,
Chrystal
Grace
Just made these for first time & I'm in love!!! Will be making multiple times in the future <3
Chrystal
I am so glad, Grace. Thank you for letting me know.
Best,
Chrystal
NIOYANA
Maybe listing the exact products that were used?
Chrystal
Hi Nioyana,
I used the almond flour from costco and the Bob's Red Mill coconut flour. I hope that helps.
Best,
Chrystal
Cynthia
Do you nut allergies I’m on able to use coconut or almond flour, is it possible to use chickpea flour? If so what measurements do I use? I hope this substitution as possible , I really want to make it!!
Chrystal
I'm sorry, I haven't tried chickpea flour in this recipe, so I'm not sure. Have you ever made biscuits with chickpea flour? You could make this filling and top it with chickpea flour biscuits for more of a cobbler dessert.
Best,
Chrystal
Frankie Flores
That's a very good suggestion.
Gretchen
Could you confirm the net carbs. In the nutritional info it shows 9 net carbs. In a response, above, to another person, you said 7. Thanks
Chrystal
The total carbs is 9 minus the 2 grams of fiber, the net carbs is 7.
Best,
Chrystal
DRB
Can I use all almond flour instead of almond and coconut flour ?
How will it effect the taste ?
Thank you
Chrystal
Yes, you can. I recommend some chopped nuts to help with the texture, otherwise the topping is a little on the soft side.
Best,
Chrystal
Sharon
Can I use stevia as I sweetener? If I do, should I make any other alterations?
Chrystal
Hi Sharon,
I haven't tried stevia in this recipe yet, so I'm not sure what the conversion would be.
Chrystal
Abby
Hello! I wanted to make this ahead (for the next day) and so I was just wondering, how would I store this? Would I refrigerate it and then warm it back up?
Chrystal
Hi Abby,
So sorry that I didn't get to your question yesterday. You can store it in the refrigerator or at room temp. It's best when reheated.
Cheers,
Chrystal
Abby
If you could reply soon I'd really appreciate it. If not, that's okay.🙂
Sharon
Thank you, thank you, thank you! I tried this last night. So easy to prepare, and sooooo good! I will be making again, and again!
Sharon ❤️
Chrystal
I am so glad you liked it. Thank you for letting me know.
Best,
Chrystal
Jess
Do u need to refrigerate to store it?
Chrystal
You can leave it at room temp for up to 2 days, or store it in the fridge for up to 5 days.
Best,
Chrystal
Melissa
Hi can I use less butter? Trying to cut down on fats. Thanks!
Chrystal
Yes, you can use less butter.
Best,
Chrystal
Beth
Should the sweetener be liquid like honey or syrup, or should it be a sugar substitute like stevia?
Chrystal
We like to use granulated sweetener in this recipe.
Best,
Chrystal
Beth
What kind would you recommend? Are there options other than actual sugar?
Lynne
So gooood!!!
To the ppl who said it was mushy; I put mine in the refrigerator and ate it the next day! It was so much better❤️
Catherine
Very good. Used one egg in flour mixture to make crumbly. Only used 1/4 sweetener. Served with fresh whipped cream.
Janice
I ended up with a great tasting dessert.. I used fresh, wild blueberries. I double checked the ingredients and measurements. It also was a bit grainy because it did not bake into a cake. Any thoughts?
Janice
Oh. I used granulated stevia. It was a bit sweet fir my taste.
Chrystal
This recipe is more like a crisp than a cobbler, so it's going to be on the grainy side.
Crista Karras
This sounds delicious! I'm new to making keto dessert. I'm having a hard time finding coconut flour, can I use the almond flour in place and it still taste okay? What does the coconut flour add?
Thanks in advance!
Chrystal
You can use almond flour. Just a note, the topping is a little on the soft side. It doesn't have a "cake' texture, despite the name.