For those embracing a ketogenic lifestyle, satisfying a sweet craving can sometimes feel like a challenge. However, with the advent of keto-friendly recipes, enjoying delicious desserts without derailing your diet is now a reality. One such delight is the keto dump cake - a simple, convenient, and utterly delicious treat that requires minimal effort. Dump cakes, known for their ease of preparation, involve "dumping" ingredients into a pan and baking, making them a perfect option for busy individuals or those new to keto baking. This article explores various keto dump cake recipes, offering a range of flavors and options to suit different preferences.
What is a Dump Cake?
Dump cakes earn their name from the straightforward method of preparation: simply "dumping" all the ingredients into a baking dish without the need for extensive mixing. This method results in a dessert that resembles a fruit cobbler, featuring a moist, fruity base topped with a crumbly or slightly crisp cake layer. Traditional dump cakes often rely on canned pie fillings and boxed cake mixes, which are high in sugar and carbohydrates, making them unsuitable for a keto diet. However, by substituting these ingredients with low-carb alternatives, a keto-friendly version can be easily created.
Keto Reece’s Dump Cake
For chocolate and peanut butter enthusiasts, the Keto Reece’s Dump Cake offers a delectable combination of rich flavors while staying true to keto principles. This sheet cake is incredibly easy to make, requiring only a few minutes of prep time.
Ingredients and Preparation
To create this delightful treat, start by preparing a quick keto cake mix using dry ingredients. Add wet ingredients such as eggs, melted butter, water, and vanilla to a keto peanut butter cake mix, mixing well to combine. Grease a 9x13" baking dish with butter or coconut oil, pour in the cake batter, and spread evenly. Bake at 350ºF (177ºC) for 30 minutes, or until the cake is set in the middle.
Serving and Storage
Allow the cake to cool completely before spreading or drizzling peanut butter on top and topping with chopped keto peanut butter cups. Serve as-is or with a scoop of keto ice cream for a more indulgent experience. Leftovers can be stored in a sealed container at room temperature for a couple of days or in the refrigerator for up to one week.
Read also: Delicious Keto Pumpkin Cake
Keto Blueberry Dump Cake
For those who enjoy fruity desserts, the Keto Blueberry Dump Cake offers a refreshing and satisfying option. This cake features a layer of fresh blueberries infused with lemon, topped with a keto-friendly cake layer.
Ingredients and Preparation
In a mixing bowl, combine blueberries, Swerve confectioners sugar substitute, lemon zest, lemon juice, and xanthan gum. Preheat the oven to 375 degrees and grease a 7x11-inch baking dish. Add the blueberry mixture to the dish. In a separate bowl, whisk together almond flour, coconut flour, cinnamon, sea salt, baking powder, and an erythritol-based sweetener. Sprinkle the dry ingredients over the berries. Evenly drizzle melted butter over the dry ingredients. Bake for 30-35 minutes, or until the top is nicely browned.
Serving and Storage
Cool for at least 10 minutes before serving with whipped cream, coconut whipped cream, or keto ice cream. This cake is best served fresh, but leftovers can be stored tightly covered in the fridge for up to 2 days.
Keto Chocolate Dump Cake
Chocolate lovers can rejoice with the Keto Chocolate Dump Cake, a gooey and rich dessert that is surprisingly easy to make. This cake is perfect for serving warm, scooped out of the pan, and topped with keto ice cream and sugar-free caramel sauce.
Ingredients and Preparation
Preheat the oven to 350F and add butter to a 9×13 glass or ceramic baking dish. Place the dish in the oven as it preheats to melt the butter. In a medium bowl, whisk together almond flour, sweetener, protein powder, cocoa powder, baking powder, and salt. Sprinkle the dry ingredients over the melted butter as evenly as possible. In another bowl, whisk together cream, water or coffee, and vanilla extract. Whisk in collagen peptides. Drizzle this mixture over the dry ingredients as evenly as possible. Bake for 20-25 minutes, until the cake is mostly set. Remove and sprinkle with chocolate chips.
Read also: Easy Low-Carb Cheese Crackers
Serving and Storage
Let cool for 10 minutes before serving warm. This cake can be made 1-2 days ahead and warmed up gently in the oven or in individual servings as needed.
Keto Strawberry Rhubarb Dump Cake
The Keto Strawberry Rhubarb Dump Cake is a delightful blend of sweet and tart flavors, perfect for showcasing fresh summer produce. The tartness of the rhubarb perfectly complements the sweetness of the strawberries, creating a balanced and satisfying dessert.
Ingredients and Preparation
Preheat the oven to 350ºF and grease a 2-quart glass or ceramic baking dish. Add rhubarb and strawberries to the dish and sprinkle with sweetener and glucomannan. Toss well to combine. In a medium bowl, whisk together almond flour, sweetener, coconut flour, baking powder, and salt. Sprinkle evenly over the filling in the dish. Drizzle melted butter as evenly as possible over the topping, spooning it over for better distribution. Bake for about 45 minutes, until the top is golden brown and the filling is bubbling.
Serving and Storage
Remove from the oven and let cool. This cake is best served fresh, but it can be stored in the refrigerator for 4-5 days.
Keto Pumpkin Dump Cake
For a festive and flavorful option, the Keto Pumpkin Dump Cake combines the comforting flavors of pumpkin pie with a keto cake and a crunchy pecan streusel topping. This dessert is perfect for the holiday season or any time you're craving a taste of fall.
Read also: Keto Calorie Counting: A Detailed Guide
Ingredients and Preparation
Preheat oven to 350 degrees Fahrenheit. Spray cooking oil into a baking dish and line with parchment paper. In a large bowl, mix together pumpkin puree, heavy cream, nut milk, eggs, sweetener, and pumpkin pie spice. Pour into the prepared baking dish. Evenly sprinkle keto cake mix on top of the pumpkin mixture, ensuring it sits as a dry layer. Drizzle melted butter on top of the cake mix and top with chopped pecans. Bake for 40-60 minutes, depending on the size of the baking dish, until the cake is spongy on top but not jiggly.
Serving and Storage
Remove from the oven and let cool for a few minutes. Serve with whipped cream or ice cream. Store covered in the refrigerator for up to 4-5 days.
Essential Tips for Keto Dump Cake Success
- Sweetener Selection: Choose the right sweetener for the desired outcome. Allulose is excellent for fillings as it dissolves well, while erythritol-based sweeteners are ideal for toppings to achieve a crisp texture.
- Fruit Considerations: When using fruit, be mindful of the carb content. Berries are generally lower in carbs compared to other fruits like apples or stone fruits.
- Fresh vs. Frozen Fruit: While fresh fruit is often preferred, frozen fruit can also be used. However, be aware that frozen fruit may release more moisture, potentially resulting in a soupier filling.
- Thickening Agents: To prevent overly liquid fillings, consider using thickening agents like xanthan gum or glucomannan.
- Baking Dish Material: For fruit fillings, using a glass or ceramic baking dish is recommended to prevent any reaction between the acidity of the fruit and metal.
- Even Butter Distribution: Ensure even distribution of melted butter over the dry cake mix for a consistent and well-crisped topping. Spooning the butter over the mix often provides better control.