Here’s my go-to keto berry dump cake recipe that’s both low-carb and super simple to make. With fresh mixed berries, a buttery almond flour topping, and just the right amount of sweetness, it’s the kind of dessert that makes you forget you’re eating keto.
This cake has become a regular at our Sunday family dinners, and even my non-keto friends ask for the recipe. I like to make an extra one to keep in the fridge because it tastes even better the next day. Perfect with a cup of coffee, if you ask me!
Why You’ll Love This Keto Berry Dump Cake
- Keto-friendly dessert – With coconut flour and almond meal instead of regular flour, this cake fits perfectly into your low-carb lifestyle while still satisfying your sweet tooth.
- Super easy preparation – True to its ‘dump cake’ name, you just throw the ingredients together – no fancy techniques or complicated steps required.
- Basic ingredients – Most of these ingredients are common keto pantry staples, and you can use any frozen berries you have on hand.
- Quick dessert option – From start to finish, you can have this warm, fruity dessert ready in under an hour, perfect for those sudden sweet cravings.
What Kind of Berries Should I Use?
For this keto dump cake, you can use any combination of low-carb berries that you enjoy. Raspberries, blackberries, and strawberries are all excellent choices, while blueberries should be used more sparingly since they’re slightly higher in carbs. Using frozen berries is actually perfect for this recipe – they’re picked at peak ripeness, and you don’t need to worry about them being in season. When choosing your frozen berries, look for packages without added sugar or preservatives, and check that there aren’t any large ice crystals, which can indicate freezer burn. If you’re using strawberries, make sure they’re cut into smaller pieces before adding them to the mix.
Options for Substitutions
Making this keto-friendly dessert but missing some ingredients? Here are some helpful swaps:
- Coconut flour: Coconut flour is pretty unique in how it absorbs liquid, so I don’t recommend substituting it entirely. However, you can replace up to 2 tablespoons with extra almond flour if needed (use 3 tablespoons of almond flour for each tablespoon of coconut flour).
- Almond meal: You can easily swap almond meal with almond flour for a finer texture, or use ground sunflower seeds if you need a nut-free option.
- Mixed berries: Any low-carb berries work here – strawberries, raspberries, blackberries, or blueberries. Fresh berries can replace frozen ones, but the texture might be slightly different.
- Xanthan gum: If you don’t have xanthan gum, you can use 1/2 teaspoon of guar gum or skip it altogether – your cake will just be a bit more crumbly.
- Sweetener: Any keto-friendly sweetener works here – erythritol, monk fruit, allulose, or stevia. Just remember that some are sweeter than others, so adjust the amount to taste.
- Butter: Coconut oil makes a perfect 1:1 substitute for butter if you’re going dairy-free. You could also use ghee in the same amount.
Watch Out for These Mistakes While Baking
The biggest challenge when making keto dump cake is getting the right texture, as coconut flour absorbs moisture differently than regular flour – using too much can result in a dry, crumbly cake, so measure it precisely and don’t be tempted to add extra.
Another common mistake is not thawing and draining the frozen berries properly, which can make your cake too wet and prevent it from setting correctly – let the berries thaw completely and drain excess liquid before using them.
The xanthan gum plays a crucial role in holding everything together, so skipping it might leave you with a cake that falls apart – make sure to mix it thoroughly with the dry ingredients before combining with the wet ingredients.
For the best outcome, check your cake about 5-10 minutes before the recommended baking time since keto flours can brown faster than traditional flour, and let it cool completely before serving to achieve the perfect texture.
What to Serve With Keto Berry Dump Cake?
This warm and cozy keto dessert pairs perfectly with a dollop of sugar-free whipped cream or a scoop of keto vanilla ice cream on top. If you’re feeling fancy, try serving it with a side of fresh berries or a drizzle of sugar-free caramel sauce. For a nice contrast to the warm cake, I like to add a spoonful of cold mascarpone or cream cheese whipped with a bit of vanilla extract. You can also make this dessert extra special by serving it with a hot cup of coffee or unsweetened tea on the side.
Storage Instructions
Keep Fresh: This keto berry dump cake stays good in the fridge for up to 5 days when kept in an airtight container. The berry filling might make the topping a bit softer over time, but it’s still super yummy! I actually think it tastes even better the next day when all the flavors have had time to mingle.
Freeze: Want to save some for later? Cut the cooled cake into portions and pop them in a freezer-safe container. They’ll keep well for up to 3 months. Just place some parchment paper between the pieces to prevent them from sticking together.
Enjoy Later: When you’re craving a slice, thaw your frozen cake in the fridge overnight. To bring back that fresh-baked feeling, warm it up in the microwave for about 20-30 seconds. You can even add a small pat of butter on top while it’s warm – so good!
| Preparation Time | 10-15 minutes |
| Cooking Time | 35-40 minutes |
| Total Time | 45-55 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 15-20 g
- Fat: 80-90 g
- Carbohydrates: 100-120 g
Ingredients
- 1/2 cup coconut flour
- 1/4 cup almond meal
- 3 cups mixed berries, frozen
- 1/2 cup butter, melted (or coconut oil)
- 1/2 cup sweetener of choice
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/4 teaspoon xanthan gum
- 1 teaspoon cinnamon, ground
- 1/4 teaspoon salt
Step 1: Prepare the Baking Pan and Preheat the Oven
Start by preheating your oven to 375°F (190°C).
While the oven is heating up, take a 9×9″ baking pan and either spray it with cooking spray or grease it with butter to prevent sticking during baking.
Step 2: Mix the Berry Filling
In a medium mixing bowl, combine frozen mixed berries, your choice of sweetener, lemon juice, and lemon zest.
Stir the ingredients until they are thoroughly mixed together.
Once combined, pour the berry mixture evenly into the prepared baking pan.
Step 3: Prepare the Flour Topping
In a separate mixing bowl, combine coconut flour, almond flour, xanthan gum, baking powder, a pinch of cinnamon, and a pinch of salt.
Mix these dry ingredients until they are well incorporated.
Carefully sprinkle the flour mixture over the berry filling in the baking pan.
Gently shake the pan from side to side to ensure even distribution of the topping.
Step 4: Add Butter and Bake
Evenly pour melted butter over the top of the flour mixture, allowing it to soak through and help create a golden crust.
Place the baking pan in your preheated oven.
Bake for 35-40 minutes, keeping an eye on the dish until the berry filling becomes bubbly and the top achieves a golden-brown color.
Step 5: Serve Your Berry Delight
Once baked to perfection, remove the pan carefully from the oven and let it cool slightly.
Serve your delicious creation with a dollop of homemade keto whipped cream or your favorite vanilla low carb ice cream.
Enjoy the perfect blend of warm, fruity goodness and a delightful crumb topping!