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.
While best served fresh, this keto dump cake can stored tightly covered in the fridge for up to 2 days.
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!
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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.