There's something so comforting about a warm, fruit-filled dump cake.
This Low Carb Blueberry Dump cake recipe requires minimal effort and is packed with nutritious ingredients, making it both paleo and keto-friendly too.
If you enjoy making low carb recipes at home, you might also like keto coffee cake and low carb carrot cake bars. My Keto Cheesecake is also a reader favorite.
Keto Blueberry Dump Cake
This keto-friendly paleo blueberry cake is as delicious as it is foolproof. The beauty of dump cakes is that you really can't get them "wrong".
With a few minutes of prep and basic ingredients that are likely already hanging out in your pantry, you can throw this paleo blueberry cake together in no time.
It starts with frozen blueberries tossed with lemon juice and your favorite type of keto-friendly sweetener.
A mixture of basic baking ingredients like coconut and almond flours, baking powder, cinnamon, and salt combine to create the cake element.
Finally, melted butter is drizzled over top of the rest of the ingredients in a prepared baking dish.
Half an hour in the oven is all it takes for the magic to happen. What results is a decadent dessert that will hit the spot after a savory dinner or at any time.
Serve it with a dollop of keto whipped cream to take this low carb blueberry dessert over the top.
You could also make this blueberry ice cream with allulose and serve it on top of this dump cake. If you like blueberries in a quick grab and go breakfast, try our easy keto blueberry muffins.
What is a Dump Cake?
Dump cake is an American dessert that originally included dumping fruit into a pan, then dumping a box cake mix on top of the fruit before drizzling melted butter over the top.
You can certainly buy a keto cake mix and dump some of it on top of the blueberry mix, but our way is less expensive.
This keto berry dump cake has a soft blueberry filling and a soft almond and coconut flour topping. It's best served warm, and with keto ice cream.
Ingredients in Keto Dump Cake:
Blueberries - The star of this keto dessert, lower in carb, and full of nutrients. We're using frozen blueberries in this recipe but you can use fresh blueberries if you like.
Granulated Sweetener - We like to use Lakanto or Swerve. Both the white and golden granulated sweeteners work in this recipe as a sugar substitute.
Lemon Juice - Lemon works really well with blueberries. It adds a little acidity, flavor, and really helps pull everything together. If you like lemon flavor, try our keto lemon cake or keto lemon bars next.
Coconut Flour - For flavor, we're using a combination of nut flours.
Almond Flour - We're using both almond flour and coconut flour to help with texture as well.
Baking Powder - Adds a little bit of leavening agent.
Ground Cinnamon - For flavor. Believe it or not, cinnamon goes really well with blueberries. Think blueberry cobblers and crisps!
Salt - For flavor and to help enhance other flavors.
Butter - For flavor, texture and to help soften the almond flour and coconut flour.
If you have any questions about the ingredients, please leave a comment below. The full list of ingredients and instructions is in the printable recipe card below.
How to Make Blueberry Low Carb Dump Cake
You won't believe how easy it is to make this scrumptious paleo blueberry cake.
- First, place frozen blueberries in a medium mixing bowl and toss with lemon juice and your preferred low carb sweetener.
- Spread the blueberry mixture evenly into a prepared baking dish.
- Next, add the flours, baking powder, cinnamon, and salt to another mixing bowl.
- Stir all of the dry baking ingredients together to combine.
- Sprinkle the flour mixture over the blueberries in the baking dish.
- Finally, drizzle melted butter over the flour mixture, then bake as directed and serve warm.
These steps match the numbered photos, and they are for illustration purposes to give you a visual of each step. Please see the printable recipe card below.
Tips for Making this Blueberry Dump Cake
You can use fresh blueberries instead of frozen blueberries if you prefer. If you use fresh blueberries, you won't need to bake the dump cake as long as with frozen berries.
Reduce the baking time by 5-10 minutes to avoid over-baking.
You may want to play around with the amount of sweetener in the cake. Use more or less sweetener according to your personal taste.
Bake your dump cake long enough to allow the top to brown adequately, but not long enough to dry it out. Upon cooling, the topping will soften into a consistency reminiscent of bread pudding.
Dairy Free Dump Cake Option
You can easily make this dump cake dairy-free if needed. If you don't consume dairy by preference or can't due to an allergy or intolerance, simply replace the butter with melted coconut instead.
Your paleo blueberry dump cake will come out just as delicious as the dairy butter version does.
If you're in the market for more dairy-free blueberry desserts, our keto berry smoothie is another great recipe that uses almond milk in place of dairy milk.
Working With Almond Flour
Not all almond flours are alike. Make sure to use a fine ground almond flour.
If the almond flour is stored in the refrigerator or freezer, bring it to room temperature before using. Cold almond flour absorbs more of the wet ingredients.
Stir the almond flour, then spoon it into the measuring cup and level. Never dip the measuring cup into the almond flour. It will add too much almond flour to the recipe.
More Keto Desserts to Try:
Keto Banana Bread - Tender with a slight hint of banana and perfectly sweetened, this banana bread not only makes a great breakfast or brunch option, but it can be enjoyed for dessert as well.
Keto Carrot Cake - Carrot cake is one of my favorite desserts and this keto carrot cake does not disappoint. It uses almond flour as the base and is loaded with lot's of spices, carrots, and nuts.
Keto Chocolate Cake - You can't go wrong with a chocolate cake. Readers are saying this keto dessert is one of the best they've had and it's simple to make.
Keto Lemon Cake - Simple to make, and using minimal ingredients that most people eating keto have on hand, you're going to love this fresh and flavorful keto dessert.
Keto Fudge - A super easy refrigerator keto fudge that only uses a few on-hand ingredients. This creamy, rich keto fudge recipe can be frozen and the recipe can be doubled or tripled. The perfect keto chocolate fudge!
For more dessert ideas, check out our Keto Desserts.
What's your favorite dessert?
LET'S GET SOCIAL, you can follow Four Score Living on Pinterest. You can also leave a comment below if you have any questions.
Did you try this keto dump cake recipe? We'd love for you to circle back and let us know what you thought in the comments section.
📖 Recipe
Low Carb Blueberry Dump Cake
Equipment
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.
Video
Notes
- You can use fresh or frozen blueberries. If you use fresh blueberries, reduce the cooking time by 5-10 minutes.
- You can use less or more sweetener to taste.
- Dairy-Free Option: To keep this low carb dump cake dairy-free, simply swap the butter for melted coconut oil.
- The topping softens as it cools, giving it a nice bread pudding-like texture.
Jesa
Oh my goodness, my partner that doesn't eat fruits ( except avocado & strawberries ) have loved this recipe so much and he asked me to bake again today 😀 . It's so nice ❤️
Four Score Living
I'm so you both liked it. Thank you for stopping back by to let me know.
Jeffery Simon
Can you sub with blackberries? How do you think this would change the recipe? Can't wait to make it! Thank you for your help!
Four Score Living
Hi Jeffery,
Yes, you can use blackberries. The filling might be softer than if you use blueberries, because blackberries has more juice. Just a note that the topping is quite soft.
Jan
Hi do you have a low carb recipe for whipped cream or frosting ?
Four Score Living
Yes! Whipped cream is delish on top of this dump cake.
Low Carb Whipped Cream - https://www.fourscoreliving.com/keto-whipped-cream/
Angela
Any idea if I can do this without the lemon juice? Would I sub vinegar or just leave it out? I just don’t have any right now.
Four Score Living
The acid in the lemon juice balances the sweetness of the blueberries. You can leave it out if needed.
Peggy
My daughter is allergic to almonds. Is there something I can use instead?
Four Score Living
You can use hazelnut flour.
Mary
Pecan flour is also a great substitute. Plus it is lower in carbs!
Jess
I’m very new to keto so this might be a silly question. I am actually allergic to coconut byproducts, so I never tried coconut flour but I just assume I am allergic to it. What can I use instead of coconut flour? Thank you!
Four Score Living
You can use more almond flour in place of the coconut flour in this recipe.
Gabi Bilbrey
Can I substitute thm baking blend?
Four Score Living
Are you asking if you can sub the almond flour for a baking blend? If so, it should work but the texture will be different.
Makayla
If I don’t have monk fruit can I use swerve confectionery?
Four Score Living
I haven't tried this recipe with the confectioners version, only the granulated version.
Christal
I made this and it looks and smells yummy. It is kind of runny right now, but I am allowing it to set until tomorrow. Hopefully I can wait! I love blueberries and crumbles! Now, I have a low-carb/keto option! Thanks Chrystal!
Four Score Living
You are welcome. I hope you love it! We like reheating it and adding keto whipped cream to the top.
Lucille A. Hoerle
Top of the recipes says it serves 12 but at the bottom it says 8. Cutting twelve pieces from an 8x8 is really difficult and too small for me, lol! Please say it is to serve 8.
Four Score Living
Thanks for the catch, I will update it. Yes, this serves 8.
Nav
Great recipe! It did turn out slightly wetter for me, but I wonder if that's because I didn't have coconut flour. I substituted protein powder instead (conveniently cinnamon-flavoured) & added a 1/2 cup of crushed nut mix for additional crunch.
Nevertheless, turned out great and will definitely be making again! Thanks for posting this!
karen
can you use all coconut flour I am out of almond flour
Four Score Living
Hi Karen,
You can use coconut flour, but it ends up being more "mushy". If you still want to see if you can make it work, add some chopped nuts to the top to give it some more texture.
Kathleen C.
Hi, can you make the mixture ahead of time and refrigerate before baking?
Four Score Living
Hi Kathleen,
The toppings is soft. I recommend making the topping right before you bake it.
Michelle Sanders
Hi, would I just double everything to make in a 9x13 pan?
Four Score Living
Yes, just note that the topping is on the soft side. If you want more of a crunch, consider adding chopped nuts.
Pat Roberts
Can I use regular flour?
Four Score Living
This recipe was designed with almond and coconut flour. If you'd like to use regular flour its probably best to look up a recipe that uses regular flour. I'd hate to steer you wrong.
Tammy
I only have almond flour. Can I substitute that for the coconut flour?
Four Score Living
You can, you may want to consider adding 1/2 cup chopped nuts to help balance out the texture.