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low carb blueberry dump cake nm

Certainly! Here’s a simple recipe for a Low Carb Blueberry Dump Cake:


  • 3 cups frozen or fresh blueberries
  • 1 tablespoon lemon juice
  • 1/4 cup powdered erythritol or other low-carb sweetener
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup butter, melted
  • 1/4 cup chopped nuts (such as walnuts or almonds)
  • Pinch of salt


  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, combine the blueberries, lemon juice, powdered erythritol, vanilla extract, and ground cinnamon. Stir well to coat the blueberries in the mixture.
  3. Spread the blueberry mixture evenly in the bottom of a greased 9×9 inch baking dish.
  4. In another bowl, combine the almond flour, coconut flour, melted butter, chopped nuts, and a pinch of salt. Mix until the mixture becomes crumbly.
  5. Sprinkle the crumbly mixture over the blueberries in the baking dish.
  6. Bake in the preheated oven for about 25-30 minutes, or until the top is golden brown and the blueberries are bubbling.
  7. Remove the baking dish from the oven and allow the low carb blueberry dump cake to cool slightly before serving.
  8. Serve the dump cake warm on its own or with a dollop of whipped cream or a scoop of low-carb ice cream if desired.

This low carb blueberry dump cake is a great way to satisfy your sweet tooth while keeping your carb intake in check. It’s simple to make and uses ingredients that fit well into a low-carb or keto diet. As always, make sure to adjust the sweetener amount to your taste preference. Enjoy!

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