Keto Berry Dump Cake

Introduction

If you’ve been dreaming of a warm, sweet, berry-filled dessert that’s 100% keto-approved, this Keto Berry Dump Cake is going to make your day. It’s gooey, comforting, and surprisingly simple to make—no mixing bowls required! Just layer the ingredients and bake. Whether you need a low-carb dessert for a weeknight treat or something fuss-free for gatherings, this one hits all the right notes. What makes it special? It tastes like a mix between a berry cobbler and a cake, but without the sugar crash. It’s one of those keto desserts that feels a little too good to be true—but trust me, it’s the real deal.

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Why You’ll Love This Recipe

• It’s ridiculously easy—no mixing, no stress, just dump and bake.
• Uses simple keto pantry staples.
• Naturally sweet and fruity without any added sugar.
• Perfectly satisfies those dessert cravings while staying low in carbs.
• A great make-ahead dessert that reheats beautifully.
• Flexible enough to use your favorite berries or whatever’s in the freezer.

My Personal Experience

This recipe came to life on a night when I wanted dessert but didn’t feel like dealing with a bunch of cleanup. I had frozen berries, almond flour, and a few keto staples, and I just went for it. The smell that filled my kitchen while it baked was divine—and the flavor? Even better. The warm berries, buttery topping, and that lightly crisp texture on top made it an instant favorite. I’ve since made it for friends, and even the non-keto folks couldn’t believe it was low carb.

Required Equipment

Baking Dish

You’ll want a medium-sized baking dish for this—something like an 8×8 or 9×9. It helps everything bake evenly and gives the cake that perfect thickness.

Measuring Cups & Spoons

Accuracy matters with keto baking, so grab those measuring tools. They’ll help keep your carb counts in check and your texture spot-on.

Spatula or Spoon

Even though you don’t mix much, a spatula is handy for spreading the dry topping and butter around.

Oven

Obvious, I know—but essential! Make sure it’s fully preheated to get that beautiful golden top.

Ingredients & Substitutions

• 2 cups mixed berries (fresh or frozen) – Raspberries, blackberries, strawberries, and blueberries work great. If using frozen, don’t thaw.
• ½ cup almond flour – Adds a light, nutty crumble. Coconut flour won’t work as a 1:1 swap, but you can mix 1/4 cup coconut flour with 1 tbsp psyllium husk for a similar texture.
• ¼ cup coconut flour – Helps absorb moisture and gives body to the topping.
• ¼ cup granulated erythritol or monk fruit sweetener – Use your favorite keto-friendly sweetener to keep it sugar-free.
• 1 tsp baking powder – Helps give the topping a slight rise and fluff.
• 1 tsp vanilla extract – Adds depth and that classic dessert warmth.
• ¼ tsp salt – Balances the sweetness and enhances flavor.
• 6 tbsp butter, melted – Creates a buttery, crispy topping. You can sub with coconut oil for dairy-free.

How to Make Keto Berry Dump Cake

1. Preheat oven to 350°F (175°C).
2. Add berries to a greased baking dish, spreading them evenly.
3. Mix dry topping in a separate bowl: almond flour, coconut flour, sweetener, baking powder, and salt.
4. Sprinkle dry mixture evenly over the berries—don’t stir!
5. Drizzle melted butter across the top, doing your best to coat most of the surface.
6. Bake uncovered for 30–35 minutes until the top is golden and berries are bubbling.
7. Cool slightly before serving so the juices thicken up.

Tips for This Recipe

• Use frozen berries straight from the freezer—no need to thaw.
• Don’t mix once everything is layered. That’s the dump cake magic.
• Let it rest before serving—it thickens as it cools.
• Want extra crisp? Pop it under the broiler for 1–2 minutes at the end.

Optional Additions

• Chopped nuts – Sprinkle pecans or almonds on top for crunch.
• Cinnamon or nutmeg – Add to the dry mix for a warm spice note.
• Lemon zest – Brightens the flavor and adds freshness.

Serving Ideas

• Serve warm with a dollop of keto whipped cream.
• Pair with a scoop of keto vanilla ice cream.
• Enjoy it chilled as a breakfast-style treat with coffee.

Storage Recommendations

• Store in an airtight container in the fridge for up to 4 days.
• Reheat in the microwave or oven at 300°F until warm.
• Can be frozen for up to a month—just thaw overnight in the fridge.

Frequently Asked Questions

Can I use only one type of berry? Absolutely. Stick with your favorite or whatever you have on hand.

Is this cake crispy or soft? The top has a light crisp from the butter and flours, while the inside is soft and jammy.

Can I make this dairy-free? Yes! Swap the butter for coconut oil or a dairy-free butter alternative.

Nutritional Breakdown (Per Serving)

• Calories: 210
• Total Carbs: 9g
• Net Carbs: 5g
• Fat: 18g
• Protein: 3g

I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make keto cooking even easier? Get a Keto Instant Pot Recipes Book filled with quick, delicious, and low-carb meals—perfect for busy days! Grab your copy today! 🚀