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Low Carb Blueberry Dump Cake
Becky
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.
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Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
Course
Desserts
Cuisine
American
Servings
8
servings
Calories
199
kcal
Equipment
Pyrex square glass baking dish
Ingredients
1x
2x
3x
▢
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
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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.
Video
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
Serving:
1
Calories:
199
kcal
Carbohydrates:
9
g
Protein:
2
g
Fat:
18
g
Saturated Fat:
10
g
Polyunsaturated Fat:
6
g
Trans Fat:
1
g
Cholesterol:
41
mg
Sodium:
210
mg
Fiber:
2
g
Sugar:
5
g
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