This isn\u2019t your typical dense, eggy keto cake. This one bakes up tall, golden, and incredibly airy with a soft sponge crumb and juicy bursts of blueberries in every bite. Folding whipped cream into the batter is the secret that makes it light like a bakery cake\u2014not a brick.<\/p>\n
Buttery, gently sweet, and elegant enough for brunch or dessert. Serve it slightly warm with extra whipped cream and no one will believe it\u2019s sugar-free and gluten-free.<\/p>\n
Dry ingredients<\/strong><\/p>\n Wet ingredients<\/strong><\/p>\n Add-ins<\/strong><\/p>\n Preheat oven to 170\u00b0C \/ 340\u00b0F<\/strong>. Whip the heavy cream until stiff peaks<\/strong> form. Set aside.<\/p>\n In a bowl, whisk together almond flour, coconut flour, sweetener, baking powder, and salt.<\/p>\n In another bowl, beat eggs, melted butter, and vanilla until smooth.<\/p>\n Add dry ingredients to wet and mix into a thick batter.<\/p>\n Gently fold the whipped cream into the batter in 2\u20133 additions. Do not overmix\u2014keep it airy.<\/p>\n Fold in blueberries gently.<\/p>\n Pour batter into the pan and smooth the top. Let cool 15 minutes before removing from the pan. The texture sets as it cools.<\/p>\n Serve slightly warm with a spoon of whipped cream. Storage:<\/strong> Keep covered at room temp 1 day or refrigerate up to 4 days. Keto Blueberry Cloud Cake This isn\u2019t your typical dense, eggy keto cake. This one bakes up tall, golden, and incredibly…<\/p>\n","protected":false},"author":2,"featured_media":4582,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-4581","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/4581","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/comments?post=4581"}],"version-history":[{"count":1,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/4581\/revisions"}],"predecessor-version":[{"id":4583,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/4581\/revisions\/4583"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/media\/4582"}],"wp:attachment":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/media?parent=4581"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/categories?post=4581"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/tags?post=4581"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\n
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Instructions<\/h2>\n
1) Prep<\/h3>\n
\nLine an 8-inch (20 cm) round pan with parchment paper.<\/p>\n2) Whip the cream<\/h3>\n
3) Mix dry ingredients<\/h3>\n
4) Mix wet ingredients<\/h3>\n
5) Combine<\/h3>\n
6) Fold for the \u201ccloud\u201d texture<\/h3>\n
7) Add blueberries<\/h3>\n
8) Bake<\/h3>\n
\nBake 35\u201345 minutes<\/strong> until golden and a toothpick comes out clean.<\/p>\n9) Cool<\/h3>\n
Serving<\/h2>\n
\nOptional: dust with powdered erythritol.<\/p>\nTips for Perfect Texture<\/h2>\n
\n
\nNet carbs:<\/strong> ~3g per slice (8 slices).<\/p>\n","protected":false},"excerpt":{"rendered":"