This blueberry dump cake is a simple low carb dessert recipe that’s loaded with juicy berries and a perfectly crispy topping. Just dump all the ingredients in a baking dish and bake until golden.
Servings8 servings
Calories185kcal
Ingredients
- 3 cups blueberries fresh or frozen
- ½ cup coconut flour
- ¼ cup almond flour
- 1 tsp cinnamon
- ½ cup unsalted butter melted
- ½ cup sweetener
- 1 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp baking powder
- ¼ tsp xanthan gum
- ¼ tsp salt
Instructions
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Preheat the oven to 375°F/190°C. Grease a 9×9″ baking dish with cooking spray or grease with butter.
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Add berries, sweetener, lemon juice, lemon zest, and xanthan gum. Toss to combine.
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In a small mixing bowl, add the coconut flour, almond flour, melted butter, baking powder, cinnamon, and salt. Stir to combine.
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Sprinkle the flour mixture over the blueberries.
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Bake for 35-40 minutes until the blueberry pie filling looks bubbly, and the top is golden brown.
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Remove from the oven and allow to cool for at least 10 minutes before serving.
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Top with keto whipped cream or your favorite low carb ice cream.
Nutrition
Serving: 1serving | Calories: 185kcal | Carbohydrates: 13g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 91mg | Potassium: 48mg | Fiber: 4g | Sugar: 6g | Vitamin A: 385IU | Vitamin C: 6mg | Calcium: 14mg | Iron: 0.5mg