The Ultimate Keto Blueberry Coconut Skillet Cake!

This keto blueberry coconut skillet cake is so easy and delicious that it makes a low-carb lifestyle a breeze! It’s grain-free, nut-free, sugar-free, and keto-friendly.

Ingredients:

Coconut flakes

Melted butter

Eggs

Sugar

Whipping cream

Sour cream

Vanilla extract

Coconut flour

Baking powder

The blueberries and toasted coconut flakes pair perfectly in this rich, moist, and super easy-to-make old-fashioned keto skillet cake.

Step-by-step instructions!

Follow our easy instructions for success!

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Instructions

Preheat oven to 350 degrees.

Step 1

Step 2

On a lined baking sheet, spread the coconut flakes and toast for 3 to 5 minutes or until lightly browned, set aside.

Melt the butter and set it aside to cool.

Step 3

Step 4

In a large bowl, combine the sugar substitute, melted butter, and eggs.

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