I came up with these Low Carb Blueberry and Coconut Cakes while sorting through my Baking mixes and ingredients, and I got to try out my new Donut baking tray 😀 These little coconutty treats were a great way to use up small amounts of ingredients and they were perfect for an afternoon tea treat. 

I used 1/2 a packet of the Low carb Cupcake Mix, which leave the other half for a small batch of Cupcakes or another recipe that you love. 😀

blueberry and coconut cake

Serves: 6

Cook Time: 20-25mins or until the tops are golden


  • 110g Low Carb Cupcake Mix (1/2 packet)
  • 10g  Almond Meal (1 TB)
  • 2 TB desiccated coconut
  • 100ml coconut cream
  • 50ml almond milk(unsweetened)
  • 50g of frozen blueberries.
  • 1 egg


  1. Preheat the Oven for 170 degrees
  2. Pop the dry ingredients into a bowl. 
  3. In another bowl whisk egg, milk and coconut cream together
  4. Pour the wet ingredients into the dry mix, combine and then fold the blueberries in.
  5. Spoon evenly into lined or sprayed cupcake or donut tray
  6. 20-25mins or until the tops are golden.
  7. Cool on rack.

Serving Tips: These were great cold or slightly heated. You could also add a little pouring cream or yogurt for extra indulgence.

Enjoy! x

For more great Low Carb recipes, click here

Print Friendly, PDF & Email