Low Carb Blueberry Dump Cake

There's something so comforting about a warm, fruit-filled dump cake. This Low Carb Blueberry Dump cake requires minimal effort and is packed with nutritious ingredients, making it both paleo and keto-friendly too.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 375° F. Grease an 8x8 inch baking dish; set aside.

Step 2

Add blueberries, sweetener, and lemon juice to a medium mixing bowl and stir until combined.

Step 3

Spoon the blueberry mixture into your prepared baking dish.

Step 4

In a separate mixing bowl combine the coconut flour, almond flour, baking powder, cinnamon, and salt.

Step 5

Sprinkle the coconut flour mixture over the blueberries.

Step 6

Drizzle the melted butter over the top of the flour mixture.

Step 7

Bake for 30-35 minutes or until the blueberry filling is bubbly and the top is brown.

Step 8

Cool before serving. If desired, serve with a dollop of keto whipped cream or your favorite low carb ice cream.

Step 9

NOTES: You can use fresh or frozen blueberries. If you use fresh blueberries, reduce the cooking time by 5-10 minutes.

Step 10

You can use less or more sweetener to taste.

Step 11

Dairy-Free Option: To keep this low carb dump cake dairy-free, simply swap the butter for melted coconut oil.

Step 12

The topping softens as it cools, giving it a nice bread pudding-like texture.

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