Navigating a keto diet can be challenging, especially when it comes to satisfying your sweet tooth. Fortunately, Duncan Hines has made it easier with its range of keto-friendly cake mixes.
If you’re looking for creative ways to enjoy delicious cakes while adhering to your low-carb lifestyle, you’re in the right place.
This article presents a collection of over 25 delectable Duncan Hines keto cake mix recipes that will help you indulge without guilt.
From rich chocolate creations to fruity delights, these recipes offer a variety of flavors and textures, ensuring there’s something for everyone to enjoy. Get ready to discover your new favorite keto dessert!
25+ Mouthwatering Duncan Hines Keto Cake Mix Recipes for Low-Carb Indulgence
With these 25+ Duncan Hines keto cake mix recipes, you can delight in a wide array of flavors and textures that perfectly align with your low-carb goals.
Each recipe combines the convenience of Duncan Hines cake mixes with keto-friendly ingredients, making it easy to create scrumptious treats that fit seamlessly into your diet.
Whether you’re in the mood for a classic chocolate cake or a zesty lemon dessert, these recipes provide satisfying options that won’t compromise your health goals.
Enjoy baking and savoring these delicious keto cakes that prove you can have your cake and eat it too!
Duncan Hines Keto Chocolate Cake
Indulge in a rich and decadent dessert with this Duncan Hines Keto Chocolate Cake. This recipe combines the convenience of cake mix with keto-friendly ingredients, ensuring you get a moist and flavorful cake without the carbs. Perfect for those following a low-carb diet, this cake is a delightful treat for any chocolate lover.
Ingredients:
- 1 box Duncan Hines Sugar-Free Devil’s Food Cake Mix
- 1/2 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1 cup unsweetened almond milk
- 1/2 cup coconut oil, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup granulated erythritol or preferred keto sweetener
For the Keto Frosting:
- 1/2 cup unsalted butter, softened
- 1/4 cup unsweetened cocoa powder
- 1 cup powdered erythritol
- 2 tablespoons unsweetened almond milk
- 1/2 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine the cake mix, almond flour, cocoa powder, and erythritol.
- Add almond milk, melted coconut oil, eggs, and vanilla extract. Mix until smooth.
- Divide the batter evenly between the prepared pans.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool completely before frosting.
- For the keto frosting, beat the softened butter until creamy. Gradually add cocoa powder, powdered erythritol, almond milk, and vanilla extract, and beat until smooth and fluffy.
- Frost the cooled cakes with the keto frosting.
The Duncan Hines Keto Chocolate Cake is a decadent and satisfying dessert that doesn’t compromise on flavor or texture. By using a sugar-free cake mix and keto-friendly ingredients, this cake maintains all the richness of a traditional chocolate cake while keeping your carb intake in check. Ideal for celebrations or a special treat, it’s a perfect way to enjoy a classic dessert while adhering to your keto lifestyle.
Duncan Hines Keto Vanilla Almond Cake
Delight in a light and fluffy dessert with this Duncan Hines Keto Vanilla Almond Cake. This recipe offers a subtle almond flavor combined with the classic taste of vanilla, making it a versatile cake for any occasion. It’s low in carbs but high in flavor, making it a perfect choice for those following a keto diet.
Ingredients:
- 1 box Duncan Hines Sugar-Free Classic White Cake Mix
- 1/2 cup almond flour
- 1/4 cup unsweetened almond milk
- 1/4 cup unsweetened coconut yogurt
- 1/2 cup melted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup granulated erythritol or preferred keto sweetener
- 1/4 cup almond extract
For the Almond Glaze:
- 1/2 cup powdered erythritol
- 2 tablespoons unsweetened almond milk
- 1/2 teaspoon almond extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, combine the cake mix, almond flour, and erythritol.
- Add almond milk, coconut yogurt, melted butter, eggs, vanilla extract, and almond extract. Mix until well combined.
- Pour the batter into the prepared pan.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before glazing.
- For the almond glaze, whisk together powdered erythritol, almond milk, and almond extract until smooth.
- Drizzle the glaze over the cooled cake.
The Duncan Hines Keto Vanilla Almond Cake is a delightful low-carb option that combines the lightness of vanilla with the nutty richness of almond. The almond glaze adds a touch of elegance and sweetness, making this cake a great choice for any occasion. Whether you’re celebrating a special event or simply enjoying a treat, this keto-friendly cake delivers both flavor and satisfaction without compromising your diet.
Duncan Hines Keto Lemon Cake
Brighten your dessert spread with this refreshing Duncan Hines Keto Lemon Cake. Combining the tartness of lemon with the softness of cake, this recipe is a delicious way to enjoy a low-carb dessert. Perfect for those who love a citrusy treat, this cake maintains its keto credentials while delivering a burst of lemony flavor.
Ingredients:
- 1 box Duncan Hines Sugar-Free Classic White Cake Mix
- 1/2 cup almond flour
- 1/2 cup lemon juice (freshly squeezed)
- 1/4 cup unsweetened almond milk
- 1/4 cup coconut oil, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup granulated erythritol or preferred keto sweetener
- 1 tablespoon lemon zest
For the Lemon Frosting:
- 1/2 cup unsalted butter, softened
- 1 cup powdered erythritol
- 2 tablespoons lemon juice
- 1/2 teaspoon lemon zest
- 2 tablespoons unsweetened almond milk
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, combine the cake mix, almond flour, and erythritol.
- Add lemon juice, almond milk, melted coconut oil, eggs, vanilla extract, and lemon zest. Mix until smooth.
- Pour the batter into the prepared pan.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before frosting.
- For the lemon frosting, beat the softened butter until creamy. Gradually add powdered erythritol, lemon juice, lemon zest, and almond milk, and beat until smooth and fluffy.
- Frost the cooled cake with the lemon frosting.
The Duncan Hines Keto Lemon Cake is a vibrant and tasty dessert that captures the essence of lemon in every bite. The tangy lemon flavor, combined with the creamy lemon frosting, creates a refreshing and satisfying treat that aligns with keto dietary needs. Ideal for springtime gatherings or whenever you crave a zesty dessert, this cake is sure to brighten your day while keeping you on track with your keto lifestyle.
Duncan Hines Keto Pumpkin Spice Cake
Embrace the cozy flavors of fall with this Duncan Hines Keto Pumpkin Spice Cake. Combining the warm spices of cinnamon, nutmeg, and cloves with the richness of pumpkin, this cake is a perfect low-carb treat for autumn. It’s ideal for those who enjoy the comforting flavors of pumpkin pie but need to stick to a keto diet.
Ingredients:
- 1 box Duncan Hines Sugar-Free Classic Yellow Cake Mix
- 1/2 cup almond flour
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup unsweetened almond milk
- 1/4 cup coconut oil, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 cup granulated erythritol or preferred keto sweetener
For the Cream Cheese Frosting:
- 1/2 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 1 cup powdered erythritol
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, combine the cake mix, almond flour, erythritol, cinnamon, nutmeg, and cloves.
- Add pumpkin puree, almond milk, melted coconut oil, eggs, and vanilla extract. Mix until well combined.
- Pour the batter into the prepared pan.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before frosting.
- For the cream cheese frosting, beat the softened butter and cream cheese until creamy. Gradually add powdered erythritol and vanilla extract, and beat until smooth.
- Frost the cooled cake with the cream cheese frosting.
The Duncan Hines Keto Pumpkin Spice Cake is a delightful low-carb option that brings the essence of fall to your dessert table. The blend of pumpkin and spices creates a comforting, seasonal treat that’s both satisfying and keto-friendly. The creamy cream cheese frosting adds a luscious touch, making this cake a wonderful choice for autumn gatherings or any time you crave a bit of pumpkin spice.
Duncan Hines Keto Peanut Butter Cake
For a rich and satisfying dessert, try this Duncan Hines Keto Peanut Butter Cake. Combining the creamy flavor of peanut butter with a moist cake base, this recipe is a dream come true for peanut butter lovers on a keto diet. It’s perfect for a quick and indulgent treat that won’t derail your low-carb lifestyle.
Ingredients:
- 1 box Duncan Hines Sugar-Free Classic Yellow Cake Mix
- 1/2 cup almond flour
- 1/2 cup peanut butter (sugar-free)
- 1/4 cup unsweetened almond milk
- 1/4 cup melted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup granulated erythritol or preferred keto sweetener
For the Peanut Butter Frosting:
- 1/2 cup unsalted butter, softened
- 1/2 cup peanut butter (sugar-free)
- 1 cup powdered erythritol
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, combine the cake mix, almond flour, and erythritol.
- Add peanut butter, almond milk, melted butter, eggs, and vanilla extract. Mix until smooth.
- Pour the batter into the prepared pan.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before frosting.
- For the peanut butter frosting, beat the softened butter and peanut butter until creamy. Gradually add powdered erythritol, heavy cream, and vanilla extract, and beat until smooth and fluffy.
- Frost the cooled cake with the peanut butter frosting.
The Duncan Hines Keto Peanut Butter Cake offers a decadent way to satisfy your peanut butter cravings while staying within your keto guidelines. The rich peanut butter flavor, combined with the creamy frosting, makes this cake a truly indulgent treat. It’s perfect for a special occasion or as a delicious way to enjoy a classic flavor in a keto-friendly format.
Duncan Hines Keto Strawberry Shortcake
Enjoy a refreshing twist on a classic dessert with this Duncan Hines Keto Strawberry Shortcake. This recipe features a light and fluffy keto cake topped with fresh strawberries and a dollop of whipped cream. It’s a low-carb version of a beloved dessert, perfect for summer and spring gatherings.
Ingredients:
- 1 box Duncan Hines Sugar-Free Classic White Cake Mix
- 1/2 cup almond flour
- 1 cup unsweetened almond milk
- 1/4 cup melted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup granulated erythritol or preferred keto sweetener
For the Strawberry Topping:
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons granulated erythritol or preferred keto sweetener
- 1 teaspoon lemon juice
For the Whipped Cream:
- 1 cup heavy cream
- 2 tablespoons powdered erythritol
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, combine the cake mix, almond flour, and erythritol.
- Add almond milk, melted butter, eggs, and vanilla extract. Mix until smooth.
- Pour the batter into the prepared pan.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before assembling.
- For the strawberry topping, mix the strawberries with erythritol and lemon juice. Let it sit for 10 minutes to macerate.
- For the whipped cream, beat the heavy cream, powdered erythritol, and vanilla extract until stiff peaks form.
- Slice the cooled cake and top with strawberries and whipped cream.
The Duncan Hines Keto Strawberry Shortcake is a delightful, low-carb twist on a classic summer dessert. The light and fluffy cake pairs beautifully with the sweetened strawberries and airy whipped cream, making it a refreshing and satisfying treat. Perfect for gatherings or as a special weekend dessert, this keto-friendly version of strawberry shortcake will keep you on track while enjoying a beloved classic.
Duncan Hines Keto Mocha Cake
For coffee lovers, the Duncan Hines Keto Mocha Cake offers a delightful combination of rich chocolate and bold coffee flavors. This cake is perfect for those following a keto diet but still craving the robust taste of a mocha treat. Its moist texture and coffee-infused sweetness make it a great choice for any occasion.
Ingredients:
- 1 box Duncan Hines Sugar-Free Devil’s Food Cake Mix
- 1/2 cup almond flour
- 1/2 cup brewed coffee, cooled
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup granulated erythritol or preferred keto sweetener
- 2 tablespoons unsweetened cocoa powder
For the Coffee Buttercream Frosting:
- 1/2 cup unsalted butter, softened
- 2 tablespoons brewed coffee, cooled
- 1 cup powdered erythritol
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, combine the cake mix, almond flour, erythritol, and cocoa powder.
- Add brewed coffee, almond milk, melted coconut oil, eggs, and vanilla extract. Mix until smooth.
- Pour the batter into the prepared pan.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before frosting.
- For the coffee buttercream frosting, beat the softened butter until creamy. Gradually add powdered erythritol, brewed coffee, and vanilla extract, and beat until smooth and fluffy.
- Frost the cooled cake with the coffee buttercream frosting.
The Duncan Hines Keto Mocha Cake is a rich and indulgent dessert that beautifully combines the flavors of chocolate and coffee while adhering to keto guidelines. The coffee buttercream frosting enhances the mocha experience, making this cake a standout choice for special occasions or a luxurious everyday treat. Enjoy the best of both worlds with this keto-friendly take on a classic mocha dessert.
Duncan Hines Keto Almond Joy Cake
If you’re a fan of the Almond Joy candy bar, this Duncan Hines Keto Almond Joy Cake is a must-try. This recipe captures the essence of the beloved treat with a combination of chocolate, coconut, and almonds. It’s a low-carb dessert that offers all the flavors of the original candy bar in a moist and satisfying cake.
Ingredients:
- 1 box Duncan Hines Sugar-Free Devil’s Food Cake Mix
- 1/2 cup almond flour
- 1 cup unsweetened shredded coconut
- 1/2 cup chopped almonds
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup granulated erythritol or preferred keto sweetener
For the Coconut-Almond Frosting:
- 1/2 cup unsalted butter, softened
- 1/2 cup unsweetened shredded coconut
- 1/2 cup chopped almonds
- 1 cup powdered erythritol
- 2 tablespoons unsweetened almond milk
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, combine the cake mix, almond flour, shredded coconut, and erythritol.
- Add almond milk, melted coconut oil, eggs, and vanilla extract. Mix until well combined.
- Pour the batter into the prepared pan and sprinkle chopped almonds on top.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before frosting.
- For the coconut-almond frosting, beat the softened butter until creamy. Gradually add powdered erythritol, shredded coconut, chopped almonds, almond milk, and vanilla extract, and beat until smooth.
- Frost the cooled cake with the coconut-almond frosting.
The Duncan Hines Keto Almond Joy Cake is a delightful low-carb dessert that brings together the flavors of chocolate, coconut, and almonds. It’s a perfect choice for those who crave the taste of their favorite candy bar while sticking to a keto diet. The coconut-almond frosting adds a creamy and nutty finish, making this cake a treat that’s sure to impress and satisfy.
Duncan Hines Keto Raspberry Lemon Cake
Brighten up your dessert options with this Duncan Hines Keto Raspberry Lemon Cake. This recipe features a refreshing combination of tart lemon and sweet raspberries, making it a perfect low-carb dessert for any season. It’s a vibrant and flavorful cake that’s both keto-friendly and irresistibly delicious.
Ingredients:
- 1 box Duncan Hines Sugar-Free Classic White Cake Mix
- 1/2 cup almond flour
- 1 cup fresh raspberries
- 1/4 cup lemon juice (freshly squeezed)
- 1/4 cup unsweetened almond milk
- 1/4 cup melted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup granulated erythritol or preferred keto sweetener
- 1 tablespoon lemon zest
For the Lemon-Raspberry Glaze:
- 1/2 cup powdered erythritol
- 2 tablespoons lemon juice
- 1/4 cup fresh raspberries, mashed
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, combine the cake mix, almond flour, and erythritol.
- Add lemon juice, almond milk, melted butter, eggs, vanilla extract, and lemon zest. Mix until smooth.
- Gently fold in fresh raspberries.
- Pour the batter into the prepared pan.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before glazing.
- For the lemon-raspberry glaze, whisk together powdered erythritol, lemon juice, and mashed raspberries until smooth. Drizzle over the cooled cake.
The Duncan Hines Keto Raspberry Lemon Cake offers a refreshing twist on traditional cake flavors with its tart lemon and sweet raspberry combination. This keto-friendly dessert is perfect for a light and flavorful treat, whether for a special occasion or just a satisfying snack. The lemon-raspberry glaze adds a delightful touch of sweetness and fruitiness, enhancing the overall flavor and making this cake a delicious addition to your keto dessert repertoire.
Duncan Hines Keto Carrot Cake
Enjoy a classic favorite with a keto twist using this Duncan Hines Keto Carrot Cake. This recipe brings together the comforting flavors of spiced carrots with a moist, low-carb cake base. Perfect for those following a keto diet, this carrot cake retains all the traditional taste and texture, making it a delicious and satisfying treat.
Ingredients:
- 1 box Duncan Hines Sugar-Free Classic Yellow Cake Mix
- 1/2 cup almond flour
- 1 cup finely grated carrots
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup granulated erythritol or preferred keto sweetener
For the Cream Cheese Frosting:
- 1/2 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 1 cup powdered erythritol
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, combine the cake mix, almond flour, erythritol, cinnamon, and nutmeg.
- Add grated carrots, almond milk, melted coconut oil, eggs, and vanilla extract. Mix until well combined.
- Pour the batter into the prepared pan.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before frosting.
- For the cream cheese frosting, beat the softened butter and cream cheese until creamy. Gradually add powdered erythritol and vanilla extract, and beat until smooth.
- Frost the cooled cake with the cream cheese frosting.
The Duncan Hines Keto Carrot Cake delivers the sweet and spiced flavors of a classic carrot cake while keeping your carb count in check. The addition of cream cheese frosting enhances the cake’s richness and moisture, making it an ideal choice for any celebration or a comforting treat. With its delightful blend of spices and smooth frosting, this keto version of carrot cake is sure to satisfy your cravings while fitting perfectly into your low-carb lifestyle.
Duncan Hines Keto Chocolate Peanut Butter Cake
Satisfy your chocolate and peanut butter cravings with this Duncan Hines Keto Chocolate Peanut Butter Cake. This recipe combines the rich flavors of chocolate with creamy peanut butter, resulting in a decadent low-carb dessert. Perfect for those on a keto diet, this cake offers a luxurious treat without compromising your dietary goals.
Ingredients:
- 1 box Duncan Hines Sugar-Free Devil’s Food Cake Mix
- 1/2 cup almond flour
- 1/2 cup peanut butter (sugar-free)
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup granulated erythritol or preferred keto sweetener
- 2 tablespoons unsweetened cocoa powder
For the Peanut Butter Ganache:
- 1/2 cup sugar-free chocolate chips
- 1/4 cup peanut butter (sugar-free)
- 2 tablespoons heavy cream
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, combine the cake mix, almond flour, erythritol, and cocoa powder.
- Add peanut butter, almond milk, melted coconut oil, eggs, and vanilla extract. Mix until smooth.
- Pour the batter into the prepared pan.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before adding the ganache.
- For the peanut butter ganache, melt the chocolate chips with peanut butter and heavy cream in a heatproof bowl over simmering water. Stir until smooth.
- Pour the ganache over the cooled cake, spreading it evenly.
The Duncan Hines Keto Chocolate Peanut Butter Cake is a decadent low-carb dessert that combines rich chocolate with creamy peanut butter. The peanut butter ganache adds an extra layer of indulgence, making this cake a perfect choice for special occasions or a luxurious everyday treat. This keto-friendly dessert ensures you can enjoy the best of both flavors while sticking to your low-carb lifestyle.
Duncan Hines Keto Blueberry Muffin Cake
For a versatile and delicious keto treat, try this Duncan Hines Keto Blueberry Muffin Cake. This recipe transforms the classic blueberry muffin flavor into a moist, low-carb cake that’s perfect for breakfast or a snack. Packed with fresh blueberries and a touch of vanilla, it’s a satisfying and wholesome dessert.
Ingredients:
- 1 box Duncan Hines Sugar-Free Classic White Cake Mix
- 1/2 cup almond flour
- 1 cup fresh blueberries
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup granulated erythritol or preferred keto sweetener
- 1 teaspoon lemon zest
For the Lemon Glaze:
- 1/2 cup powdered erythritol
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, combine the cake mix, almond flour, and erythritol.
- Add almond milk, melted coconut oil, eggs, vanilla extract, and lemon zest. Mix until smooth.
- Gently fold in fresh blueberries.
- Pour the batter into the prepared pan.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before glazing.
- For the lemon glaze, whisk together powdered erythritol, lemon juice, and lemon zest until smooth. Drizzle over the cooled cake.
The Duncan Hines Keto Blueberry Muffin Cake is a delightful low-carb dessert that brings the flavors of blueberry muffins into a cake format. The addition of lemon glaze adds a refreshing touch that complements the sweet and tart blueberries. This cake is perfect for breakfast, a snack, or as a light dessert, offering a keto-friendly option that is both satisfying and delicious.
Note: More recipes are coming soon!
