Completely Keto Moist Blueberry Cake

In the quaint town of Willow Creek, an annual baking contest was the highlight of the summer festival, drawing participants from all over the region. The competition was fierce, with local bakers showcasing their skills, hoping to claim the coveted title of “Willow Creek’s Best Baker.” Among the contestants was a quiet yet determined baker named Lily, known in her close circle for her dedication to the ketogenic lifestyle and her exceptional baking skills.

This year, the contest introduced a new category: “Best Keto Dessert,” a challenge that immediately caught Lily’s attention. Seeing an opportunity to share her passion for keto baking with the wider community, Lily decided to enter her signature Completely Keto Moist Blueberry Cake, a recipe that had won the hearts of her friends and family.

Lily’s cake was a testament to her belief that keto desserts could be just as indulgent and delicious as their traditional counterparts. She began with unsalted butter and Lakanto, creating a base that was rich yet sugar-free. The addition of lemon and vanilla extracts infused the cake with a depth of flavor, while the eggs added moisture and structure. Almond flour, baking powder, and a pinch of salt formed the dry ingredients, giving the cake a tender crumb that was both satisfying and aligned with keto principles.

The blueberries, however, were the star of the show. Handpicked from her garden, these plump, juicy berries were folded gently into the batter, ensuring bursts of sweetness in every bite. As the cake baked, its enticing aroma filled the air, drawing curious onlookers to Lily’s station.

When the judges tasted Lily’s Completely Keto Moist Blueberry Cake, they were amazed by its texture and flavor. The cake was moist, the blueberries adding a natural sweetness that complemented the subtle hints of lemon and vanilla. It was clear to everyone that Lily’s creation was not just a cake; it was a celebration of keto baking, proving that healthful ingredients could produce a dessert that delighted the palate without compromise.

Lily’s cake won first place in the “Best Keto Dessert” category, earning her applause and admiration from the judges and her fellow contestants. More importantly, it sparked interest in ketogenic baking among the festivalgoers, many of whom were surprised to discover that such a delicious cake could be part of a low-carb lifestyle.

From that day on, Lily became known not just as the winner of the baking contest, but as an ambassador for keto baking, inspiring others to explore the possibilities of creating healthful, delicious desserts. Her Completely Keto Moist Blueberry Cake was a beacon of innovation in Willow Creek’s baking community, a reminder that with creativity and dedication, anyone could make something truly extraordinary.

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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