Low Carb Blueberry Dump Cake
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.
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 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.
Nutrition
Calories: 199kcalCarbohydrates: 9gProtein: 2gFat: 18gSaturated Fat: 10gCholesterol: 41mgSodium: 210mgFiber: 2gSugar: 5g
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