35+ Healthy and Savory Keto Dump Cake Recipes You’ll Love

If you’re following a keto diet and have a sweet tooth, finding low-carb dessert options can be a challenge.

But there’s good news!

Keto dump cakes offer a simple, delicious way to indulge without compromising your diet.

With minimal ingredients and easy-to-follow instructions, these cakes are perfect for anyone looking for a quick dessert.

In this blog post, we’ve rounded up over 35 keto-friendly dump cake recipes that will satisfy your cravings for something sweet.

From chocolate and peanut butter to fruity delights like lemon blueberry, you’ll find a recipe to suit every taste.

Let’s dive into these 35+ keto dump cake recipes that will make you feel like you’re enjoying a decadent treat while staying on track with your keto goals.

35+ Healthy and Savory Keto Dump Cake Recipes You’ll Love

Keto dump cakes are a fantastic way to enjoy a sweet treat without the guilt.

With so many flavors to choose from, you can indulge in everything from chocolatey desserts to fruity and tropical options.

Best of all, they’re quick to make, making them perfect for busy days when you need a fast dessert.

Whether you’re a seasoned keto dieter or just starting, these 35+ keto dump cake recipes will become your go-to options.

So go ahead, treat yourself to a slice of delicious, low-carb goodness.

Your taste buds will thank you, and your waistline won’t mind either!

Chocolate Peanut Butter Keto Dump Cake

Craving a rich and indulgent dessert without the hassle? This chocolate peanut butter keto dump cake combines creamy, nutty flavors with the sweetness of chocolate, making it the perfect low-carb treat for any occasion. It’s a simple, satisfying dessert you can whip up with minimal effort and maximum flavor.

Ingredients:

• 1 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/2 cup granulated erythritol
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup melted unsalted butter
• 1/4 cup unsweetened almond milk
• 2 large eggs
• 1/2 cup sugar-free peanut butter
• 1/2 cup sugar-free chocolate chips

Instructions:

• Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish.
• In a large mixing bowl, combine almond flour, cocoa powder, erythritol, baking powder, and salt.
• Add melted butter, almond milk, and eggs to the dry mixture and mix until smooth.
• Pour the batter into the prepared baking dish and dollop the peanut butter evenly over the top.
• Sprinkle the sugar-free chocolate chips over the batter.
• Bake for 25–30 minutes, or until the edges are set and the center is slightly gooey.
• Allow the cake to cool for 10 minutes before serving.

This chocolate peanut butter keto dump cake is your go-to dessert for satisfying your sweet tooth while staying on track with your keto lifestyle. Its rich texture and flavors make every bite a delight.

Lemon Blueberry Keto Dump Cake

Fresh, zesty lemon pairs beautifully with juicy blueberries in this refreshing keto dump cake. This dessert is not only low-carb but also bursting with vibrant flavors that will brighten up your day. It’s a fuss-free recipe perfect for summer or anytime you want a fruity treat.

Ingredients:

• 1 cup coconut flour
• 1/2 cup granulated erythritol
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup melted coconut oil
• 3 large eggs
• 1/3 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1 cup fresh or frozen blueberries

Instructions:

• Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
• In a mixing bowl, whisk together coconut flour, erythritol, baking powder, and salt.
• Add melted coconut oil, eggs, almond milk, vanilla extract, and lemon zest. Stir until smooth.
• Pour the batter into the baking dish and scatter blueberries evenly over the top.
• Bake for 30–35 minutes, or until the edges are golden and the center is set.
• Let the cake cool for 10 minutes before slicing and serving.

This lemon blueberry keto dump cake is a refreshing treat that’s light, tangy, and packed with flavor. Perfect for a quick dessert that feels both indulgent and wholesome.

Cinnamon Apple Keto Dump Cake

This cinnamon apple keto dump cake is a comforting dessert that brings all the warmth and coziness of fall to your table. Using low-carb ingredients, you can enjoy the classic flavors of apple and cinnamon without compromising your keto goals.

Ingredients:

• 1 cup almond flour
• 1/2 cup granulated erythritol
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/3 cup melted butter
• 1/3 cup unsweetened almond milk
• 2 large eggs
• 1 cup diced zucchini (to mimic apple texture)
• 1/2 teaspoon apple extract

Instructions:

• Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish.
• In a bowl, mix almond flour, erythritol, baking powder, cinnamon, nutmeg, and salt.
• Add melted butter, almond milk, eggs, and apple extract to the dry ingredients and stir until smooth.
• Fold in diced zucchini to the batter and pour into the prepared baking dish.
• Sprinkle a light dusting of cinnamon over the top for extra flavor.
• Bake for 25–30 minutes, or until the top is golden brown and the cake is cooked through.
• Cool for 10 minutes before serving warm.

This cinnamon apple keto dump cake is a satisfying dessert that offers all the flavors of traditional apple desserts with a keto-friendly twist. Its warm spices and tender texture make it a comforting choice for any occasion.

Peach Cobbler Keto Dump Cake

This peach cobbler keto dump cake is a sweet, juicy dessert that mimics the beloved classic without the high sugar and carbs. Packed with the flavor of fresh or frozen peaches, it’s a great dessert for a cozy evening, offering a perfect balance of sweetness and richness that satisfies without any guilt.

Ingredients:

• 1 cup almond flour
• 1/2 cup granulated erythritol
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/2 cup unsweetened almond milk
• 1/2 teaspoon vanilla extract
• 1 1/2 cups peaches (fresh or frozen), diced
• 1/4 teaspoon cinnamon

Instructions:

• Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
• In a bowl, mix almond flour, erythritol, baking powder, salt, and cinnamon.
• In another bowl, whisk together melted butter, eggs, almond milk, and vanilla extract.
• Add the wet ingredients to the dry ingredients and mix until smooth.
• Fold in the diced peaches and pour the batter into the prepared baking dish.
• Bake for 30-35 minutes, or until the top is golden and the cake has set.
• Allow the cake to cool for 10 minutes before serving.

This peach cobbler keto dump cake is a deliciously sweet dessert that brings the taste of summer straight to your kitchen. The juicy peaches combined with the crumbly top make for a satisfying treat that you’ll want to make again and again.

Pumpkin Spice Keto Dump Cake

Embrace the cozy fall flavors with this pumpkin spice keto dump cake. The combination of pumpkin, cinnamon, nutmeg, and cloves creates a comforting dessert that feels like a warm hug. This low-carb cake is perfect for anyone craving a keto-friendly version of a classic fall treat.

Ingredients:

• 1 cup almond flour
• 1/2 cup granulated erythritol
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup melted butter
• 2 large eggs
• 1 cup pumpkin puree (unsweetened)
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract

Instructions:

• Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
• In a mixing bowl, combine almond flour, erythritol, baking powder, cinnamon, nutmeg, cloves, and salt.
• In another bowl, whisk together melted butter, eggs, pumpkin puree, almond milk, and vanilla extract.
• Stir the wet ingredients into the dry ingredients until smooth.
• Pour the batter into the prepared dish and spread it evenly.
• Bake for 30–35 minutes, or until the top is golden and the cake has set.
• Allow the cake to cool for 10 minutes before serving.

This pumpkin spice keto dump cake brings all the fall flavors you love without the carbs. It’s perfect for Thanksgiving or any time you want a comforting, seasonal dessert that fits into your keto lifestyle.

Strawberry Shortcake Keto Dump Cake

This strawberry shortcake keto dump cake is a delightful dessert that captures the essence of the classic treat with a low-carb twist. The sweetness of ripe strawberries combined with a fluffy, buttery cake base makes it a perfect dish for any special occasion or as a simple weeknight dessert.

Ingredients:

• 1 cup almond flour
• 1/2 cup granulated erythritol
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup unsalted butter, melted
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh strawberries, chopped
• 1/2 teaspoon lemon zest

Instructions:

• Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
• In a bowl, whisk together almond flour, erythritol, baking powder, and salt.
• In another bowl, mix the melted butter, eggs, almond milk, and vanilla extract.
• Combine the wet and dry ingredients until smooth.
• Gently fold in chopped strawberries and lemon zest.
• Pour the mixture into the prepared baking dish and spread evenly.
• Bake for 30–35 minutes, or until the top is golden and the center is set.
• Let the cake cool for 10 minutes before serving.

This strawberry shortcake keto dump cake brings together fresh, vibrant strawberries and a rich, buttery cake base. It’s an easy, light dessert that satisfies your sweet tooth while keeping you on track with your keto lifestyle.

Raspberry Almond Keto Dump Cake

This raspberry almond keto dump cake is an elegant and delicious dessert that combines the tang of fresh raspberries with the nutty richness of almond flour. The combination of textures and flavors makes this cake a delightful treat for any occasion, and it’s simple to make without any complicated steps.

Ingredients:

• 1 cup almond flour
• 1/2 cup granulated erythritol
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 teaspoon almond extract
• 1 1/2 cups fresh raspberries

Instructions:

• Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
• In a mixing bowl, whisk together almond flour, erythritol, baking powder, and salt.
• In another bowl, mix melted butter, eggs, almond milk, and almond extract.
• Add the wet ingredients to the dry ingredients and stir until smooth.
• Gently fold in the raspberries.
• Pour the batter into the prepared baking dish and spread evenly.
• Bake for 30–35 minutes, or until the top is golden brown and the cake has set.
• Cool for 10 minutes before serving.

This raspberry almond keto dump cake is a beautifully balanced dessert that offers the tartness of raspberries and the nutty flavor of almonds. It’s an easy-to-make, yet sophisticated treat that feels indulgent without compromising on your keto diet.

Churro Keto Dump Cake

If you’re craving a dessert with the irresistible flavor of churros, this keto dump cake has you covered. The combination of cinnamon, almond flour, and buttery goodness will transport you to a dessert paradise. It’s a perfect choice when you want a sweet treat that’s both satisfying and low-carb.

Ingredients:

• 1 cup almond flour
• 1/2 cup granulated erythritol
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1/3 cup unsweetened almond milk
• 1 teaspoon vanilla extract

Instructions:

• Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
• In a mixing bowl, whisk together almond flour, erythritol, baking powder, salt, and cinnamon.
• In another bowl, combine melted butter, eggs, almond milk, and vanilla extract.
• Stir the wet ingredients into the dry ingredients until smooth.
• Pour the batter into the prepared baking dish and smooth the top.
• Bake for 30 minutes, or until the cake is golden brown and the center is set.
• Cool for 10 minutes before serving.

This churro keto dump cake is the ultimate dessert for cinnamon lovers. The buttery, cinnamon-infused flavor makes it a warm, comforting treat that’s perfect for any occasion.

Mocha Keto Dump Cake

For those who love the combination of coffee and chocolate, this mocha keto dump cake is a dream come true. With the richness of coffee and the sweetness of chocolate, it’s the ideal low-carb dessert for satisfying your mocha cravings without the sugar overload.

Ingredients:

• 1 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/2 cup granulated erythritol
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup unsalted butter, melted
• 2 large eggs
• 1/4 cup brewed coffee, cooled
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1/4 cup sugar-free chocolate chips

Instructions:

• Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
• In a bowl, mix almond flour, cocoa powder, erythritol, baking powder, and salt.
• In another bowl, whisk together melted butter, eggs, brewed coffee, almond milk, and vanilla extract.
• Stir the wet ingredients into the dry ingredients until smooth.
• Fold in chocolate chips.
• Pour the batter into the prepared baking dish and spread evenly.
• Bake for 30 minutes, or until the cake is firm to the touch and a toothpick comes out clean.
• Cool for 10 minutes before serving.

This mocha keto dump cake is a decadent treat that combines the best of both worlds—rich coffee and luscious chocolate. Perfect for any coffee lover who’s looking for a low-carb indulgence.

Chocolate Coconut Keto Dump Cake

For those who love the pairing of chocolate and coconut, this keto dump cake is a dream dessert. It delivers all the rich, decadent flavor of chocolate while the coconut adds a delightful tropical touch. This dessert is both satisfying and low-carb, making it perfect for any occasion when you want something indulgent yet keto-friendly.

Ingredients:

• 1 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/2 cup granulated erythritol
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup unsalted butter, melted
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 teaspoon vanilla extract
• 1/2 cup unsweetened shredded coconut
• 1/4 cup sugar-free chocolate chips

Instructions:

• Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
• In a mixing bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, and salt.
• Add the melted butter, eggs, almond milk, and vanilla extract. Stir until smooth.
• Fold in shredded coconut and chocolate chips.
• Pour the batter into the prepared baking dish and spread evenly.
• Bake for 30–35 minutes, or until the top is golden brown and the cake is set.
• Allow the cake to cool for 10 minutes before serving.

This chocolate coconut keto dump cake is a perfect dessert for those who enjoy tropical flavors combined with rich chocolate. The shredded coconut gives it a delightful texture, and the chocolate chips provide little pockets of melted chocolate throughout, making each bite a sweet, satisfying experience.

Mint Chocolate Keto Dump Cake

If you love the fresh, cooling flavor of mint paired with rich chocolate, this mint chocolate keto dump cake is sure to become your favorite. It combines the bold taste of chocolate with the refreshing hint of mint, making it a fantastic dessert that’s both decadent and refreshing.

Ingredients:

• 1 cup almond flour
• 1/2 cup unsweetened cocoa powder
• 1/4 cup granulated erythritol
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon peppermint extract
• 1/3 cup unsalted butter, melted
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup sugar-free chocolate chips
• 1/4 cup fresh mint leaves, chopped

Instructions:

• Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
• In a bowl, mix together almond flour, cocoa powder, erythritol, baking powder, and salt.
• In another bowl, whisk the melted butter, eggs, almond milk, and peppermint extract.
• Combine the wet ingredients with the dry ingredients and stir until smooth.
• Gently fold in chocolate chips and chopped mint leaves.
• Pour the batter into the prepared baking dish and spread evenly.
• Bake for 25–30 minutes, or until the cake is firm and golden.
• Let it cool for 10 minutes before serving.

This mint chocolate keto dump cake is a refreshing and indulgent treat that balances the rich chocolate flavor with a cool mint twist. It’s the perfect dessert for anyone craving a flavorful, minty dessert with a keto-friendly approach.

Carrot Cake Keto Dump Cake

Carrot cake is a timeless dessert, and this keto-friendly version brings all the spices and richness without the added carbs. With its blend of cinnamon, nutmeg, and carrots, this keto dump cake captures the essence of the traditional carrot cake in a low-carb format, making it a great choice for anyone on a keto lifestyle.

Ingredients:

• 1 cup almond flour
• 1/2 cup granulated erythritol
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/3 cup unsalted butter, melted
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1 cup grated carrots

Instructions:

• Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
• In a mixing bowl, whisk together almond flour, erythritol, baking powder, cinnamon, nutmeg, and salt.
• In another bowl, combine the melted butter, eggs, almond milk, and vanilla extract.
• Stir the wet ingredients into the dry ingredients until smooth.
• Fold in the grated carrots.
• Pour the batter into the prepared baking dish and spread evenly.
• Bake for 25–30 minutes, or until the top is golden and a toothpick inserted comes out clean.
• Let the cake cool for 10 minutes before serving.

This carrot cake keto dump cake is a delicious and healthy take on a beloved classic. The moist cake, with its warm spices and the added texture of grated carrots, offers a comforting dessert that’s ideal for any occasion.

Apple Cinnamon Keto Dump Cake

This apple cinnamon keto dump cake brings together the sweet, warm flavor of apples and the aromatic spice of cinnamon in a low-carb, delicious dessert. Using zucchini as a substitute for apples, this keto version gives you the texture you crave with fewer carbs, making it a great choice for a healthy dessert.

Ingredients:

• 1 cup almond flour
• 1/4 cup granulated erythritol
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1/3 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1 1/2 cups grated zucchini (to mimic apple texture)

Instructions:

• Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
• In a mixing bowl, combine almond flour, erythritol, baking powder, cinnamon, and salt.
• In another bowl, whisk together the melted butter, eggs, almond milk, and vanilla extract.
• Stir the wet ingredients into the dry ingredients until smooth.
• Fold in the grated zucchini.
• Pour the batter into the prepared baking dish and spread evenly.
• Bake for 25–30 minutes, or until the top is golden and set.
• Let the cake cool for 10 minutes before serving.

This apple cinnamon keto dump cake is a perfect fall-inspired dessert that’s low-carb and packed with flavor. The cinnamon and zucchini combination offers a great texture and taste, making this dessert a great addition to any keto menu.

Pina Colada Keto Dump Cake

Transport yourself to the tropics with this pina colada keto dump cake. Combining the flavors of coconut and pineapple, this cake has a deliciously refreshing taste that feels like a tropical vacation in every bite. It’s the perfect dessert for summer or whenever you need a vacation-inspired treat.

Ingredients:

• 1 cup almond flour
• 1/4 cup granulated erythritol
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsweetened shredded coconut
• 1/4 cup unsweetened pineapple juice
• 1/3 cup unsalted butter, melted
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 teaspoon vanilla extract

Instructions:

• Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
• In a bowl, whisk together almond flour, erythritol, baking powder, salt, and shredded coconut.
• In another bowl, whisk together the pineapple juice, melted butter, eggs, almond milk, and vanilla extract.
• Combine the wet and dry ingredients and stir until smooth.
• Pour the batter into the prepared dish and spread evenly.
• Bake for 25–30 minutes, or until the top is golden brown and the cake has set.
• Allow the cake to cool for 10 minutes before serving.

This pina colada keto dump cake is a refreshing, tropical dessert that’s low-carb but full of flavor. The combination of coconut and pineapple is perfect for anyone who wants a fun, tropical treat without any guilt.

Tiramisu Keto Dump Cake

Indulge in the rich and creamy flavor of tiramisu with this keto-friendly dump cake version. It combines layers of espresso, mascarpone, and almond flour to create a decadent dessert that mimics the classic tiramisu but in a low-carb form. This cake is perfect for coffee lovers and anyone craving an Italian-inspired dessert.

Ingredients:

• 1 cup almond flour
• 1/2 cup granulated erythritol
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup unsalted butter, melted
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tablespoon brewed coffee, cooled
• 1 teaspoon vanilla extract
• 1/4 cup mascarpone cheese

Instructions:

• Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
• In a mixing bowl, combine almond flour, erythritol, baking powder, and salt.
• In another bowl, whisk the melted butter, eggs, almond milk, brewed coffee, and vanilla extract.
• Add the wet ingredients to the dry ingredients and stir until smooth.
• Fold in the mascarpone cheese and gently mix.
• Pour the batter into the prepared dish and spread evenly.
• Bake for 30–35 minutes, or until the top is golden and the cake has set.
• Let it cool for 10 minutes before serving.

This tiramisu keto dump cake offers all the rich and creamy flavors of the classic dessert, but with fewer carbs. The blend of coffee and mascarpone cheese creates a delightful and indulgent treat that’s perfect for special occasions or any time you’re craving a luxurious dessert.

Peanut Butter Chocolate Keto Dump Cake

If you love the irresistible pairing of peanut butter and chocolate, this keto dump cake is the ultimate treat. The rich peanut butter flavor melds perfectly with the smooth chocolate, creating a decadent dessert that feels indulgent without compromising on your low-carb lifestyle. It’s an easy dessert to make that will satisfy your cravings for both chocolate and peanut butter in a single bite.

Ingredients:

• 1 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/2 cup peanut butter (smooth or crunchy)
• 1/2 cup granulated erythritol
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1/4 cup sugar-free chocolate chips

Instructions:

• Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
• In a bowl, combine almond flour, cocoa powder, erythritol, baking powder, and salt.
• In another bowl, whisk together peanut butter, melted butter, eggs, almond milk, and vanilla extract.
• Add the wet ingredients to the dry ingredients and mix until smooth.
• Stir in chocolate chips.
• Pour the batter into the prepared baking dish and spread it evenly.
• Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
• Let the cake cool for 10 minutes before serving.

This peanut butter chocolate keto dump cake offers a perfect balance of creamy peanut butter and rich chocolate, making it an irresistible dessert. It’s ideal for anyone craving a low-carb treat that doesn’t skimp on flavor, and it’s quick to make with minimal effort.

Cinnamon Roll Keto Dump Cake

A warm, gooey cinnamon roll is the perfect comfort food, and this keto dump cake version brings all the flavors you love in a low-carb, no-fuss dessert. With a buttery, cinnamon-sugar top and soft, cake-like layers, this dessert is ideal for satisfying your cinnamon roll cravings without the carbs or sugar.

Ingredients:

• 1 cup almond flour
• 1/4 cup granulated erythritol
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup unsalted butter, melted
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 2 tablespoons coconut flour

Instructions:

• Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
• In a bowl, whisk together almond flour, erythritol, cinnamon, baking powder, and salt.
• In another bowl, combine melted butter, eggs, almond milk, and vanilla extract.
• Mix the wet ingredients into the dry ingredients until smooth.
• Add coconut flour and stir again until incorporated.
• Pour the batter into the prepared dish and spread it evenly.
• Bake for 25–30 minutes, or until the top is golden and a toothpick comes out clean.
• Let the cake cool for 10 minutes before serving.

This cinnamon roll keto dump cake is the perfect way to enjoy the warm, comforting flavors of cinnamon rolls without the carbs. It’s quick and simple to prepare, and the soft, cinnamon-infused cake is a treat that will leave you satisfied.

Lemon Blueberry Keto Dump Cake

Fresh, vibrant, and bursting with flavor, this lemon blueberry keto dump cake is a refreshing dessert that brings together the tartness of lemon with the sweetness of blueberries. It’s a light yet satisfying treat that’s perfect for spring and summer, offering a burst of fruity flavor in every bite.

Ingredients:

• 1 cup almond flour
• 1/2 cup granulated erythritol
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries

Instructions:

• Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
• In a bowl, mix together almond flour, erythritol, baking powder, and salt.
• In another bowl, whisk the melted butter, eggs, almond milk, lemon zest, and vanilla extract.
• Combine the wet and dry ingredients and stir until smooth.
• Gently fold in the blueberries.
• Pour the batter into the prepared dish and spread evenly.
• Bake for 30–35 minutes, or until the top is golden and a toothpick inserted comes out clean.
• Let it cool for 10 minutes before serving.

This lemon blueberry keto dump cake is a delightful and fruity dessert that’s perfect for warm weather or any time you crave a refreshing, light treat. The sweet blueberries and tangy lemon provide a wonderful contrast that’s both delicious and low-carb.

Chocolate Raspberry Keto Dump Cake

For anyone who loves the rich combination of chocolate and berries, this keto dump cake is a delicious treat. The deep flavor of chocolate pairs perfectly with the tartness of fresh raspberries, creating a dessert that’s both indulgent and refreshing, all while staying within the limits of a keto diet.

Ingredients:

• 1 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/2 cup granulated erythritol
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup unsalted butter, melted
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries

Instructions:

• Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
• In a bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, and salt.
• In another bowl, mix the melted butter, eggs, almond milk, and vanilla extract.
• Combine the wet ingredients with the dry ingredients until smooth.
• Gently fold in the raspberries.
• Pour the batter into the prepared dish and spread evenly.
• Bake for 30–35 minutes, or until the cake is firm and a toothpick comes out clean.
• Let it cool for 10 minutes before serving.

This chocolate raspberry keto dump cake is a rich and flavorful dessert that perfectly combines the sweetness of chocolate with the tartness of raspberries. It’s a quick, easy treat that delivers on both taste and texture, making it an ideal dessert for any chocolate-lover on a keto diet.

Salted Caramel Keto Dump Cake

If you love the combination of sweet and salty, this salted caramel keto dump cake is sure to satisfy. The rich caramel flavor is balanced by a touch of sea salt, creating a decadent dessert that’s both indulgent and low-carb. This dessert is a must-try for anyone with a sweet tooth who doesn’t want to derail their keto lifestyle.

Ingredients:

• 1 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/2 cup granulated erythritol
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 2 tablespoons sugar-free caramel syrup
• 1/4 teaspoon sea salt

Instructions:

• Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
• In a mixing bowl, combine almond flour, cocoa powder, erythritol, baking powder, and salt.
• In another bowl, whisk together the melted butter, eggs, almond milk, vanilla extract, and caramel syrup.
• Stir the wet ingredients into the dry ingredients until smooth.
• Pour the batter into the prepared dish and spread evenly.
• Sprinkle the top with sea salt.
• Bake for 25–30 minutes, or until the cake is golden and set.
• Let it cool for 10 minutes before serving.

This salted caramel keto dump cake offers the perfect balance of sweet and salty flavors, creating a dessert that’s rich and satisfying. With its buttery texture and caramel taste, it’s an indulgent treat that doesn’t derail your keto plan.

Tropical Keto Dump Cake

Transport yourself to a tropical paradise with this keto dump cake that blends coconut, pineapple, and a hint of lime for a refreshing, tropical treat. It’s perfect for when you want a light yet indulgent dessert that transports you straight to the beach, all while keeping things keto-friendly.

Ingredients:

• 1 cup almond flour
• 1/4 cup granulated erythritol
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsweetened shredded coconut
• 1/4 cup unsweetened pineapple juice
• 1/3 cup unsalted butter, melted
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tablespoon lime zest

Instructions:

• Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
• In a bowl, whisk together almond flour, erythritol, baking powder, salt, and shredded coconut.
• In another bowl, combine pineapple juice, melted butter, eggs, almond milk, and lime zest.
• Stir the wet ingredients into the dry ingredients until smooth.
• Pour the batter into the prepared baking dish and spread evenly.
• Bake for 25–30 minutes, or until the cake is golden and set.
• Allow the cake to cool for 10 minutes before serving.

This tropical keto dump cake is the perfect dessert for anyone craving the refreshing flavors of the tropics. With coconut, pineapple, and lime, it’s a light, fruity dessert that’s as satisfying as it is delicious, without the carbs.

Note: More recipes are coming soon!