A grain-free, nut-free, sugar-free, keto blueberry toasted coconut skillet cake.
Something about blueberries always reminds me of great friendships and spending quality time with them. Why? Well, it’s because it used to be that blueberries only made an appearance when I wanted to make blueberry muffins for my dear friend Nancy. She was the first to try my blueberry muffins and was probably my biggest fan. So naturally, after I picked up pint of fresh blueberries the other day, I immediately remembered those precious moments where we would talk about life and build each other in the faith.
Today, Nancy would better approve of this keto blueberry coconut cake, than my traditional blueberry muffins. This is because, she too has adapted this way of eating.
Can I tell you how very proud I am of her keto transformation? In the near future you will hear more about her inspiring story.
Nancy and I grew up in the same church and we have always remained good friends. I am so grateful that neither time or distance got in the way of our friendship. Don’t you just love it when you can pick up where you left off? As if time stood still somehow for us.
It’s been over two decades now, but back then Nancy would come over for coffee and a treat was always part of that equation. Since Nance loved my blueberry muffin recipe, it was often requested and this girl was more than happy to oblige. Those memories will always be held close to my heart.
Although my love of baking for friends and loved ones is still a passion of mine, I no longer bake with regular flours or sugars. Regardless of who you are and what your diet consists of, if you’re invited over you will be having a low carb keto treat. Frankly, it’s a great way to share how delicious this way of eating is.
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These days, if I want to enjoy blueberries in a baked good it better be a low carb keto friendly option, like this keto blueberry coconut cake. So now when I pick up a pint of blueberries, my thought process looks quite different.
No longer am I thinking of how much sugar I can squeeze into a treat. Believe it or not, that used to be how this baker used to think. Now its more about how can I pack the most flavor, and nutrition into my goodies.
This keto blueberry coconut cake not only features antioxidant rich berries, but gut enhancing prebiotics.
- They are packed with a flavonoid called anthocyanin. It’s what gives blueberries their deep blue color and health benefits.
- Blueberries can enhance heart health, blood pressure, skin health, lower sugar levels, bone strength, cancer prevention.
Coconut Prebiotic Benefits
Probiotics are the beneficial bacteria that live in the colon that help us digest and absorb the nutrients in your foods. Most people are familiar with probiotics and their role in defending us against harmful bacteria.
However, as important as probiotics are for your gut to work properly, these friendly bacteria simply would not exist if it were not for prebiotics.
This is because prebiotics are the food that actually feed probiotics. Without the feeding of probiotics we can’t see the growth and repopulation in our gut. An easy way to remember the role of prebiotics, is to think of it as a gut fertilizer.
Coconut meat is rich in a prebiotic fiber called inulin. Inulin is a fructan and it promotes the growth of healthy bacteria in our gut.
Looking for intentional ways to add nutrition to my baked goods is now a priority. I chose to make this keto blueberry coconut cake with coconut flour, because I wanted to find a delicious way to include more inulin and antioxidants into our diet.
This keto blueberry coconut cake can be made in a cake pan, cast iron skillet or muffins. This makes easy to customize. You could also substitute the blueberries for raspberries for another delicious treat.
I sure hope you will give this recipe a try and enjoy a delicious way to enhance your diet. If you do please remember to stop by and leave your comments and to follow our blog over email.
Serving Size 1 slice of cake
A delicious keto blueberry coconut skillet cake.
15 minPrep Time
30 minCook Time
45 minTotal Time
- 1 cup of coconut flour
- 1/2 cup sugar substitute I use Swerve
- 1 cup sour cream
- 4 tablespoons of melted butter
- 3 eggs
- 1 cup of fresh or frozen blueberries
- 1 cup of toasted sugar-free coconut flakes
- 1 ½ tablespoons of baking powder
- ¼ teaspoon of sea salt
- Pre-heat oven to 350 degrees
- Toast the sugar-free coconut flakes for about 10 minutes or until lightly browned.(set aside)
- Melt the butter and set aside to cool.
- Combine the sugar substitute, melted butter and the eggs.
- Add the sour cream and combine well.
- Next add all the dry ingredients, including the ¾ cup of the toasted coconut.
- Stir until fully combined.
- Lastly, stir in the blueberries
- Pour batter (note that it will be thick) into fully greased 9-inch round cake pan or cast-iron skillet.
- Top the scones with the ¼ cup of toasted coconut you reserved.
- Bake for 30-35 minutes or until an inserted toothpick comes out clean.
My Keto Tip
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Prüvit’s Keto//OS allows you to drink your ketones and put’s you into a state of ketosis in under 59 minutes. Until now to get into a state of ketosis required days, perhaps weeks of very strict keto dieting. However, with the ability to now drink ketones you can see the results you want to accomplish consistently. Quickly, you can experience what it feels to be in ketosis.
Why is ketosis the goal? Because once you are in ketosis you don’t have as many cravings and your appetite diminishes significantly. In addition, you have more energy and focus helping you to stay committed to the plan.
In the long run, having a tool like this makes the lifestyle easier. Meanwhile, I invite you to read more about the success we are seeing in our community group here. and to consider giving it a try.
Learn More About Keto//OS
You can learn more about the science behind this amazing supplement in this 4 minute short explainer video .
For detail information on which Keto//os plan can best suit your needs read more here.
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