This Low Carb Blueberry Dump Cake is a guilt-free indulgence that’s as easy as it is delicious. With just 10 minutes of prep, you’ll layer juicy blueberries and a golden, buttery crumble topping that bakes into perfection in 35 minutes. The result? A warm, gooey center with a satisfyingly crisp crust that practically melts in your mouth.
Every bite bursts with the natural sweetness of ripe blueberries, perfectly balanced by the rich, slightly nutty flavor of the low-carb topping. Whether enjoyed fresh from the oven or as a sweet treat later, this dessert is a crowd-pleaser that fits your healthy lifestyle without compromising on taste or texture.
Ingredients for Low Carb Blueberry Dump Cake
- 3 cups frozen blueberries (fresh can also be used, but reduce baking time slightly)
- ½ cup sugar-free sweetener (e.g., erythritol or monk fruit; adjust to taste)
- 1 tablespoon lemon juice (freshly squeezed for best flavor)
- ½ cup coconut flour (ensure it’s finely sifted for a smoother texture)
- ¼ cup almond flour (can substitute with more coconut flour if needed)
- 1 teaspoon baking powder (ensure it’s fresh for optimal rise)
- 1 teaspoon ground cinnamon (adds warmth and depth of flavor)
- ¼ teaspoon salt (balances the sweetness)
- ½ cup melted butter or coconut oil (use coconut oil for a dairy-free option)
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish and set it aside.
- In a medium mixing bowl, combine the frozen blueberries, sugar-free sweetener, and lemon juice. Stir until the blueberries are evenly coated.
- Spoon the blueberry mixture into the prepared baking dish, spreading it out evenly.
- In a separate mixing bowl, whisk together the coconut flour, almond flour, baking powder, cinnamon, and salt until well combined.
- Sprinkle the flour mixture evenly over the blueberries in the baking dish.
- Drizzle the melted butter or coconut oil over the top of the flour mixture, ensuring it’s evenly distributed.
- Bake in the preheated oven for 30-35 minutes, or until the blueberry filling is bubbly and the top is golden brown.
- Allow the cake to cool slightly before serving. For an extra treat, top with a dollop of keto whipped cream or your favorite low-carb ice cream.
Topping Ideas to Elevate Your Dump Cake
Take your Low Carb Blueberry Dump Cake to the next level with delicious toppings! A dollop of keto whipped cream or a scoop of low-carb vanilla ice cream adds a creamy contrast to the warm, fruity filling. For a crunchy twist, sprinkle toasted chopped pecans or sliced almonds on top before serving. If you’re feeling indulgent, drizzle with a sugar-free caramel sauce for extra sweetness.
How to Store and Reheat for Maximum Freshness
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pop a slice in the microwave for 20-30 seconds or warm it in the oven at 350° F for 5-10 minutes. For a quick treat, enjoy it cold straight from the fridge—it’s just as delicious!
Easy Recipe Variations to Mix It Up
This recipe is super versatile! Swap the blueberries for raspberries or blackberries for a different berry twist. If you’re not a fan of coconut flour, try using all almond flour (use ¾ cup total). For a nut-free version, replace almond flour with sunflower seed flour. Add a pinch of nutmeg or ginger to the flour mixture for a warm, spiced flavor.
Time-Saving Tips for Busy Bakers
Save time by prepping your dry ingredients ahead of time! Mix the coconut flour, almond flour, baking powder, cinnamon, and salt in a small container and store it in your pantry. When you’re ready to bake, simply sprinkle it over the blueberries. You can also use pre-melted butter or coconut oil to skip a step.
Common Questions Answered
Can I use fresh blueberries instead of frozen?
Absolutely! Fresh blueberries work just as well—just reduce the baking time by 5 minutes.
Is this recipe gluten-free?
Yes, both coconut flour and almond flour are naturally gluten-free.
Can I make this dairy-free?
Swap the butter for coconut oil to keep it dairy-free and keto-friendly.
Low Carb Blueberry Dump Cake
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 8×8 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.