Keto Berry Dump Cake
This Keto Berry Dump Cake is sweet, buttery, and beautifully simple. With juicy berries, a golden topping, and no added sugar, it’s the perfect low-carb dessert for effortless comfort food.
Equipment
- 9x9-inch Baking Dish
- Mixing Bowls
- Spatula or spoon
- Measuring Cups and Spoons
Ingredients
For the Cake
- 0.5 cup coconut flour
- 0.25 cup almond flour
- 3 cups frozen mixed berries do not thaw
- 0.5 cup melted butter or coconut oil
- 0.5 cup sweetener Erythritol or Monk Fruit blend
- 1 tbsp lemon juice
- 1 tbsp lemon zest freshly grated
- 1 tsp baking powder
- 0.25 tsp xanthan gum
- 1 tsp ground cinnamon
- 0.25 tsp salt
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x9-inch baking dish.
- In a bowl, toss frozen berries with sweetener, lemon juice, and lemon zest. Spread into baking dish.
- In another bowl, whisk coconut flour, almond flour, baking powder, xanthan gum, cinnamon, and salt.
- Sprinkle flour mixture evenly over berries. Don’t worry if it looks uneven — it’s meant to be rustic.
- Pour melted butter or coconut oil evenly over the top.
- Bake for 35–40 minutes, until topping is golden and berries are bubbling at the edges.
- Let cool for 10 minutes before serving. Serve warm with sugar-free whipped cream or keto vanilla ice cream.
Notes
For best results, use frozen berries and powdered sweetener. Store leftovers in the fridge or freeze for later. Serve warm for maximum flavor.