KETO ALMOND COCONUT BLUEBERRY CAKELETS

It’s taken me a long time to come up with a keto cake recipe that works. But as soon as I cracked the code on the base recipe, I’ve gone to town on variations. Everything from Instant Pot Coconut Almond Cake, to a baked Almond Coconut cake, to Flourless chocolate cake, to Carrot cake to Brownies and Lemon Poppyseed Muffins have been coming out of my kitchen these days.

I suck at cutesy food pics and proper food art. So I decided to try some little silicone cake molds to help me make these Keto Almond Coconut Blueberry cakelets. I thought they’d be cute, and cook faster.

Well they are cute, but they didn’t cook faster. I suspect this is because I increased the whipping cream in this recipe, but it was totally worth the additional time. The cakelets are moist, light, and delicious. And did I mention keto?

The blueberries added a wonderful flavor, color, and look to these cakes. I used frozen thawed blueberries because that’s what I had, but fresh blueberries would work as well, as long as you get small ones since the cups barely hold about a tablespoon of batter at a time.

Ingredients

3 eggs
1 cup almond flour
1/3 cup heavy whipping cream
1/3 cup Truvia
1/4 cup unsweetened shredded coconut
1/4 cup coconut oil or melted butter
1 teaspoon baking powder
1/2 tsp almond extract
1/4 cup frozen blueberries thawed
US Customary - Metric

Instructions

Heat oven to 350F
Place all ingredients except blueberries into the bowl of a stand mixer or into a blender and whip until light and frothy.
Stir in the blueberries.
Pour into silicone molds or other mini cupcake molds
Bake for 35-40 minutes, or until a toothpick inserted into the center of a cakelet emerges clean.
For best results, wait until they’ve cooled before attempting to unmold. Although if you don’t, you have an excuse to scarf the broken ones before serving the rest.