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    Home » Keto

    Low-Carb Berry Dump Cake

    Published: Oct 28, 2022 Updated: Oct 28, 2022 By: Cassidy Stauffer May contain affiliate links.

    Jump to Recipe Print Recipe

    This gluten-free low-carb dump cake is not only delicious, warm, and comforting, but it's fool-proof and requires minimal effort! It has a sweetened fruit filling with a delicious buttery topping that only uses common keto ingredients you probably already have on hand.

    plated dump cake with whipped cream.
    plated dump cake with whipped cream.

    This low-carb dump cake is warm, buttery, and SO comforting!

    If you're not familiar with dump cakes, traditionally they are an egg-free cake that has a layer of pie filling, topped with dry yellow cake mix, and then topped with as much butter as you can fit on top. O. My. Goodness.

    But with a few simple swaps, making a keto dump cake is just as easy and delicious!

    Simply combine berries with some sweetener, lemon juice, and thickener. Then, mix together some basic low-carb dry cake ingredients (such as in my Keto Vanilla Cake Recipe!) to sprinkle over the berries.

    Finally, drizzle the top with melted butter and bake!

    And if you're looking for more simple keto desserts, I think you'll love these lemon bars, fudgy brownies, mug cookie, blackberry cobbler, and lemon poppy seed balls!

    Or if you're not low-carb, this gluten-free peach cobbler from Meaningful Eats looks amazing too!

    Jump to:
    • FAQ's
    • Ingredients
    • Sugar-free sweetener
    • 🔪 Easy instructions
    • Serving suggestions
    • Storage
    • Substitutions
    • 💭 Top tips
    • 📖 Recipe
    • 💬 Comments

    FAQ's

    Why is it called dump cake?

    This dish gets its name because the ingredients are usually "dumped" into a pan without mixing.

    Can I use a different filling or fruit?

    Yes, any berries, fruit, or combination of the two will work. Or even a vegetable such as rhubarb (which would go great with strawberries) and frozen blueberries for a keto blueberry dump cake would be amazing too! Just be careful of the carbs in the fruit you choose. I stick to berries because they are much lower in carbs than apples and stone fruit, which aren't typically considered keto.

    Can I use fresh berries or fruit?

    I have only tested this recipe with frozen berries, but I'd *imagine* fresh fruit or berries would work fine.

    Ingredients

    ingredients on the countertop with labels.
    ingredients on the countertop with labels.

    Here are the simple low-carb ingredients that you'll need:

    • Mixed Berries - Or berries/fruit of choice.
    • Allulose - Sweetener in the filling.
    • Lemon Juice - Brightens up the flavor.
    • Xanthan Gum - Thickener.
    • Blanched Almond Flour - Low-carb flour.
    • Coconut Flour - Another low-carb flour, very absorbent and soft.
    • Cinnamon - Flavor.
    • Erythritol-Based Sweetener - Sweetener in the topping, is needed for the topping to crisp.
    • Sea Salt - Enhances the flavor.
    • Baking Powder - For rise and texture.
    • Butter - Moisture and buttery goodness!

    Sugar-free sweetener

    For the sugar-free sweetener in the filling, I prefer to use allulose. It tastes just like sugar, dissolves well, and has no aftertaste! A monk fruit/allulose blend and xylitol (xylitol can slightly raise blood sugar) are also good choices.

    Pure allulose isn't quite as sweet as other sweeteners, so if you choose a different sweetener for the filling, reduce it to ½ cup.

    An erythritol-based sweetener (such as Swerve or Lakanto) can also be used, however, erythritol doesn't dissolve as well so you'll need to use the powdered variety and it may lend a slight cooling-like aftertaste.

    💭Tip: 1 cup of granulated sweetener is equal to 1 ¾ cups of powdered. So if you choose to use powdered erythritol, use ¾ cup + 2 Tablespoons.

    For the sweetener in the topping, you will need to use an erythritol-based sweetener so the top crisps up. However, we're using so little that there should be no aftertaste!

    🔪 Easy instructions

    berry filling in a glass baking dish.
    berry filling in a glass baking dish.

    Step #1: Combine berries, allulose, xanthan gum, and lemon juice in a small baking dish.

    dry ingredients in a glass bowl.
    dry ingredients in a glass bowl.

    Step #2: Combine the almond flour, coconut flour, erythritol-based sweetener, sea salt, and baking powder.

    unbaked dump cake.
    unbaked dump cake.

    Step #3: Evenly sprinkle the dry ingredients over the berries. Drizzle the top with melted butter.

    baked dump cake.
    baked dump cake.

    Step #4: Bake at 375 degrees for 30 to 35 minutes, or until the top is nicely browned.

    Serving suggestions

    This low-carb dump cake goes perfectly with a scoop of vanilla ice cream, whipped cream, or coconut whipped cream and a little bit of cinnamon sprinkled over the top!

    Storage

    This recipe is best served fresh, however, it can be stored tightly covered in the fridge for up to 2 days.

    close up of dump cake on a white plate.
    close up of dump cake on a white plate.

    Substitutions

    This keto cake is gluten-free, grain-free, low-carb, and keto. However, here are some more substitutions to make it fit more diets:

    • Dairy-Free: Replace the butter with dairy-free butter or ghee. Just note that dairy-free butter is a bit saltier and ghee has a much stronger butter taste.
    • Paleo: For paleo, use the dairy-free options above, replace the xanthan gum with 2 Tablespoons of tapioca flour, and replace the sweetener with ½ cup of coconut palm sugar in the filling and 3 Tablespoons of coconut palm sugar in the topping.

    💭 Top tips

    • For the sweetener, I prefer allulose for the filling as it dissolves beautifully and has no aftertaste. And for the topping, you'll need an erythritol-based sweetener so the top will crisp up properly.
    • Pure allulose isn't quite as sweet as other sweeteners, so if you choose a different sweetener for the filling, reduce it to ½ cup.
    • As a special gift to my readers, I've teamed up with BESTI to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.
    • For the filling, any berries, fruit, or combination of the two will work. If you use larger berries or fruit be sure to cut them into bite-sized pieces.
    • Since all berries and fruit have different levels of sweetness, you may need to play around with the amount of sweetener in the filling. Use more or less according to your personal taste.

    If you’ve tried this Keto Dump Cake or any other recipe on the blog please let me know in the comments below!

    Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, YouTube, or E-Mail to find more delicious food!

    📖 Recipe

    plated dump cake with whipped cream.

    Low-Carb Berry Dump Cake

    This gluten-free low-carb dump cake is not only delicious, warm, and comforting, but it's fool-proof and requires minimal effort! It has a sweetened fruit filling with a delicious buttery topping that only uses common keto ingredients you probably already have on hand.
    4.84 from 6 votes
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    Add to Meal PlanGo to Collections
    Cuisine: American
    Diet: Gluten-Free, grain free, Keto, Low-Carb
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 12 servings
    CALORIES :208kcal
    CARBS :20g
    FIBER :14g
    Author: Cassidy Stauffer

    Ingredients

    Filling:

    • 3-4 Cups Frozen Mixed Berries Or Blueberries
    • ⅔ Cup Allulose - see notes for substitutions
    • 1 Tablespoon Fresh Lemon Juice
    • ¼ teaspoon Xanthan Gum

    Topping:

    • 1 ½ Cups Blanched Almond Flour
    • ¼ Cup Coconut Flour
    • 1 teaspoon Ground Cinnamon
    • ¼ teaspoon Sea Salt
    • 1 ½ teaspoons Baking Powder
    • 3 Tablespoons Erythritol-Based Keto Sweetener
    • ⅔ Cup Butter - melted
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    Instructions

    • Preheat oven to 375 degrees and grease a 7x11-inch (or similar size, 8x8-inch also works) baking dish.
    • Add the berries, lemon juice, allulose, and xanthan gum to the baking dish and toss to combine. Set aside.
    • In a medium-sized bowl, whisk together the almond flour, coconut flour, cinnamon, sea salt, baking powder, and erythritol-based sweetener.
    • Sprinkle the dry ingredients over the berries.
    • Evenly drizzle the melted butter over the dry ingredients. There may be some bare spots, but this is ok.
    • Bake for 30 to 35 minutes, or until the top is nicely browned.
    • Cool at least 10 minutes, then serve with whipped cream, coconut whipped cream, or keto ice cream.
    • While best served fresh, this keto dump cake can stored tightly covered in the fridge for up to 2 days.

    Add Your Own Notes

    Click here to add your own private notes.

    Notes

    • For the sweetener in the filling, I prefer to use allulose. It tastes just like sugar, dissolves well, and has no aftertaste! A monk fruit/allulose blend and xylitol (xylitol can slightly raise blood sugar) are also good choices. Pure allulose isn't quite as sweet as other sweeteners, so if you choose a monk fruit/allulose blend or xylitol, reduce it to ½ cup. An erythritol-based sweetener (such as Swerve or Lakanto) can also be used, however, erythritol doesn't dissolve as well so you'll need to use ¾ cup + 2 Tablespoons of the powdered variety and it may lend a slight cooling-like aftertaste.
    • For the sweetener in the topping, you will need to use an erythritol-based sweetener so the top crisps up. However, we're using so little that there should be no aftertaste!
    • As a special gift to my readers, I've teamed up with BESTI to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.
    • Since all berries and fruit have different levels of sweetness, you may need to play around with the amount of sweetener in the filling. Use more or less according to your personal taste.
    • For Paleo & Dairy-Free, see the post above.

    Nutrition

    Serving: 1/12th of recipe | Calories: 208kcal | Carbohydrates: 20g | Protein: 4g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 136mg | Potassium: 76mg | Fiber: 14g | Sugar: 4g | Vitamin A: 334IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 0.2mg

    NET CARBS = Total Carbs - Fiber - Allulose - Xylitol

    Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.

    Looking for more information on the keto diet? Check out my

    Keto Resources
    Did You Try This Recipe?Mention @CassidysCraveableCreations so I can take a look!

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    Cassidy is a certified keto and intermittent fasting health coach and a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of her family, she serves up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. She's passionate about creating healthy, allergy-friendly food that's just as good as the original!

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      Recipe Rating




    1. Theresa says

      February 14, 2023 at 4:10 am

      5 stars
      Oh My Gosh this was Delicious!! I had a bag of frozen mixed berries that I wanted to make a dessert with and this was Perfect!! Thank you so much https://www.instagram.com/CassidysCraveableCreations!!

      Reply
      • Cassidy says

        February 14, 2023 at 2:35 pm

        Oh THANK YOU!! I'm so happy you liked it 😀

        XO,
        Cassidy

        Reply
    2. Aubree Cherie @ Living Free says

      June 16, 2014 at 11:43 pm

      5 stars
      Would love to try this - it looks delcious! I haven't had a crisp in a very long time :/ Time to make one for myself 😉 Thanks for sharing this with Naturally Sweet Tuesday - the linkup for this week is live, if you are interested. Thanks!!! ~Aubree

      http://livingfree.aubreecherie.com/2014/06/naturally-sweet-tuesday-june-17-2014/

      Reply
    3. Carol says

      May 30, 2014 at 3:11 pm

      This recipe looks delicious-perfect for summer!

      Reply
      • Cassidy says

        May 31, 2014 at 5:58 pm

        Thanks Carol!

        I've already made it several times this year, I just can't resist berry desserts 🙂

        -Cassidy

        Reply
    4. Julia @ Swirls and Spice says

      May 28, 2014 at 7:32 pm

      This recipe sounds so delicious! I love all of the ingredients - nuts, berries and healthier sweeteners. Definitely looking forward to tasting this crisp!

      Reply
      • Cassidy says

        May 31, 2014 at 5:58 pm

        Thanks Julia, I hope you like it as much as we do 🙂

        -Cassidy

        Reply
    5. Aubree Cherie @ Living Free says

      May 28, 2014 at 1:47 pm

      5 stars
      LOVE this recipe! I came over from Allergy Free Wednesday. I've never been to your blog before but I will be back! So excited to discover more 🙂

      If you're interested, I'd love for your to share this at Naturally Sweet Tuesdays! http://livingfree.aubreecherie.com/2014/05/introducing-naturally-sweet-tuesday-new-blog-carnival-link-up/Thanks for considering 🙂

      All the best, ~Aubree

      Reply
      • Cassidy says

        May 31, 2014 at 5:55 pm

        Thanks Aubree! I would love to link up, I'll stop by next week 🙂

        -Cassidy

        Reply

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    Hi, I'm Cassidy! I'm a certified keto and intermittent fasting coach and am a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of my family, I serve up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. I'm passionate about creating healthy, allergy-friendly food that's just as good as the original!

    More about me →

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