Looking for a low carb dessert that's just as easy as it is delicious? Look no further. This Blackberry Coconut Cake is unbelievably delicious and super easy to make!
Why You Should Make This Keto Blackberry Cake
- Low Carb. Only 5 net carbs per serving.
- Low Sugar. 4 grams of sugar per serving.
- Gluten Free. Made with coconut flour, so it's great for anyone with gluten allergies.
- Fast. Enjoy this in under 30 minutes from start to finish.
- Easy. You simply pour all of the ingredients into a bowl, mix them together, pour them into a pan and bake for 20 minutes. Everyone loves a pour and cook recipe.
As you probably know, I adore all things sweet, especially desserts. This keto cake is no exception. Nobody wants to have to cook a long-winded dessert after cooking a meal, and this simple Blackberry Coconut Cake is a perfectly sweet way to follow a meal.
What Exactly is a Blackberry Coconut Bake?
To be honest, I don't know. All I know is that I was trying to make a cobbler with coconut flour. But the first time I made it, the blackberry stuff bubbled up and coconut flour is so absorbent that it absorbed all the liquid from it.
So we had blackberries at the bottom, coconut flour dry on top--and in the middle, we had this lovely cake-like, pudding-like mix. I decided to just mix it all together when I tried it again.
I had no idea what to call this so--very unimaginatively--I called it a Blackberry Coconut Bake. Because you know. Blackberries. Coconut flour. Bake.
How Many Carbs Are In Blackberries?
You may be thinking to yourself "I thought fruit was high in carbs?" Well, most fruits are packed with a lot of natural sugars, making them less than ideal for a ketogenic diet.
However, berries (such as blackberries, strawberries, and blueberries) can be ok for a low carb lifestyle in moderation.
Blackberries have 7 net carbs per cup, so as long as you practice some self-control, they can easily still fit in your daily macros.
How To Make Blackberry Cake
You simply pour all of the ingredients into a bowl, mix them together, pour them into a pan and bake for 20 minutes. No need to mix ingredients separately or add the ingredients in any particular order. Who's got time for that anyway?
- Grease a 7 x 2 inch cake pan
- Mix together berries with their liquid, coconut flour, egg, Truvia, baking powder, and xanthan gum.
- Pour into the greased pan and bake. Allow the pudding to cool and then serve hot.
- Top with whipped cream or keto ice cream.
Want More Low Carb Desserts?
- Check out my Almond Coconut Blueberry Cakelets! They're moist, light, and oh so delicious.
- Keto Chocolate Cheesecake Brownies combine two of the best desserts of all time into one low-carb delectable treat.
- No Bake Peanut Butter Chocolate Bars taste just like your favorite peanut butter cups with a fraction of the guilt.
How To Serve This Keto Cake
This Blackberry Coconut Bake can be served as is or you can amp up the deliciousness by topping it with some whipped cream or make my no-cook keto ice cream while it is baking.
It's served best piping hot when it's a pudding-like consistency you can scoop or straight from the fridge when it's cold and can be cut into slices. Now quit reading this and get to baking!
Once again, my inability to name things in creative ways is evident. But I assure you, this Blackberry Coconut Cake is yummy. Share the link with your friends on Facebook or Pin to make it again soon.
Blackberry Coconut Bake
- 1 pound Frozen Blackberries thawed but not drained
- 1/4 cup coconut flour (do not substitute almond flour)
- 1 Eggs
- 2 tablespoons Truvia
- 1 teaspoon Baking Powder
- 1/2 teaspoon Xanthan Gum
- Grease a 7 x 2 inch cake pan and set aside.
- In a medium bowl, mix together berries with their liquid, coconut flour, egg, Truvia, baking powder and xanthan gum.
- Pour into greased pan and bake at 350F for 20 minutes. Allow the pudding to cool for 10 minutes and then serve hot. You can top with whipped cream or keto ice cream.
Originally Published October 3, 2018