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Low Carb Blueberry Dump Cake

This easy-to-make dump cake is a delightful mix of blueberries and almond flour, perfect for a low-carb dessert that requires minimal effort.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups fresh or frozen blueberries No need to thaw if using frozen.
  • 1 cup almond flour
  • 1/2 cup erythritol or preferred sweetener Feel free to adjust sweetness to preference.
  • 1/2 cup unsalted butter, melted
  • 3 large eggs
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
Toppings
  • to taste Whipped cream or keto frosting For serving.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine the melted butter, eggs, sweetener, vanilla extract, and salt. Mix well.
  3. Add the almond flour and baking powder to the wet ingredients, stirring until just combined.
  4. Gently fold in the blueberries.
  5. Pour the batter into a greased baking dish and spread it evenly.
Baking
  1. Bake for 25-30 minutes or until the top is golden brown and set.
  2. Remove from the oven and let cool slightly.
  3. Top with whipped cream or keto frosting before serving.

Notes

For an added twist, consider mixing in a pinch of lemon zest or sprinkling chopped nuts on top before baking. You can also swap out blueberries for other berries to create variations.