Completely Keto Moist Blueberry Cake

Harlan Kilstein’s Completely Keto Moist Blueberry Cake

Course: Dessert
Cuisine: American
Servings: 16
Calories: 140 kcal



  1. Preheat Oven to 375
  2. Grease 9x12 inch pan at least 2inches deep with butter
  3. In a cake mixer place butter, Lakanto, lemon extract and vanilla extract and mix for 2 minutes
  4. Add eggs
  5. In a separate bowl mix the almond flour, baking powder and salt
  6. Using your cake mixer on low add the dry mixture until smooth
  7. By hand add 1 1/2 cups of the blueberries
  8. Gently pour the batter in the pan
  9. Bake for 15 minutes
  10. Remove and add the remaining 1/2 cup blueberries by sprinkling it over the top of cake
  11. Put back in oven for 45 minutes until golden brown and a knife in the center comes out clean
  12. Remove from oven and let cool one hour before serving
  13. The blueberries may bleed onto your plate when still warm. It is moist and delicious.

Recipe Notes

Serves 16

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