Keto Blueberry Walnut Cake



1 ½ cups Almond Flour

2 tablespoons Coconut Flour

2 teaspoons Baking Powder

1 cup Unsalted Butter softened

½ cup Erythritol granulated

4 large Eggs

⅓ cup Unsweetened Almond Milk

2 teaspoons Vanilla Extract

1 cup Snack Primal Blueberry Flavored Walnuts, finely chopped


¾ cup Unsalted Butter softened

½ cup Erythritol powdered

1 teaspoon Vanilla Extract

1-2 tablespoons Heavy Cream optional

8 Walnuts for decorating



Preheat your oven to 160C/320F. Grease 2 x 8in round cake pans and line the base with parchment paper. Set aside.

Sift the almond flour, coconut flour and baking powder into a mixing bowl. Set aside.

Place the butter and erythritol into a large mixing bowl and beat with a hand mixer for 5 minutes, or until the butter is pale and fluffy.

In a third bowl, add the eggs, milk and vanilla. Whisk together until combined.

Pour half the flour mixture and half the egg mixture into the creamed butter and fold together with a spatula until just combined.

Add the remaining flour, egg mixture, and Snack Primal Walnuts, and gently fold, taking care not to over mix.

Split the cake batter evenly between the 2 prepared cake pans and smooth out.

Bake for 35-45 minutes, until the cakes no longer jiggle, and an inserted skewer comes out clean.