Keto Blueberry Chocolate Cake
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Introduction
A keto blueberry chocolate cake built on almond flour and ricotta, under a chocolate cream cheese frosting with warm blueberries spooned into the middle.
This is a family favorite keto cake recipe that my mom is allowing me to share with you beautiful low-carb people. You’re welcome, and thank you, Mom!
“Are you sure this is keto? Where is the coconut flour taste!? This is too smooth to be keto!”
That was the reaction the first time we made it. What they were tasting is an almond-flour crumb — fine and smooth, without the dryness coconut flour can leave behind.
Related: Funfetti Keto Birthday Cake
Making This Keto Blueberry Chocolate Cake Better
The flour in this cake is almond flour, which is where that smooth crumb comes from. Coconut flour is the other keto standby, but it drinks up liquid and can leave a cake drier than this one. The ingredient that makes this cake unusual is ricotta cheese, and it is what takes the crumb from merely not-dry to creamy and velvety.
I know, I know… when you think of ricotta cheese, you think of lasagna and stuffed shells and other Italian dishes, but trust me – ricotta belongs in cake, too!
There’s also another ingredient in this cake that makes it so moist and cakey, and that is olive oil! Typically, you’d put vegetable oil in a cake, but we reached for olive oil instead — it is mostly monounsaturated fat and carries a little of its own flavor — and it worked flawlessly!
How To Make Keto Blueberry Chocolate Cake:
The recipe card below has the full Directions for the cake, the frosting and the blueberry topping, with step photos for each.
Blueberry Topping
The topping is good enough on its own, but what it does on the cake is the point: the berries go on warm, and the juice sinks into the crumb underneath instead of sitting on the frosting. Strawberries are the obvious other option if blueberries are out of season, warmed the same way with a little sweetener — though they are a wetter, softer berry, so expect a looser topping than the blueberries give.
You’ll find the full per-serving breakdown — calories, fat, fiber, protein, and net carbs — in the Nutrition Facts panel with the recipe below.
Keto Blueberry Chocolate Cake
8 net carbsIngredients
Cake
- 1 cup butter, unsalted, melted
- 3 oz cream cheese
- ½ cup lakanto classic monkfruit sweetener
- 2 tsp vanilla extract
- 4 tbsp ricotta cheese
- 2 tbsp olive oil
- 2 cups almond flour
- 4 tsp baking powder
- 3 tbsp cocoa powder, unsweetened
- 6x large egg
- A pinch of salt
For Frosting
- 5 oz cream cheese
- 6 tsp lakanto classic monkfruit sweetener
- 1 tsp vanilla extract
- 3 tbsp cocoa powder, unsweetened
- ⅔ cup heavy whipping cream
For Blueberry Topping
Nutrition Facts
10 servings per recipe| Per Serving 530 | Per Recipe 5290 | |||
| 1 cup of butter, unsalted | 160 | 1599.99 | ||
| 3 oz of cream cheese | 30.37 | 303.74 | ||
| 2 tsp of vanilla extract | 2.4 | 24 | ||
| 4 tbsp of ricotta cheese | 10 | 100 | ||
| 2 tbsp of olive oil | 24 | 240 | ||
| 2 cups of almond flour | 144 | 1440 | ||
| 3 tbsp of cocoa powder, unsweetened | 4.5 | 45 | ||
| 6x large egg | 36 | 360 | ||
| 5 oz of cream cheese | 50.62 | 506.24 | ||
| 1 tsp of vanilla extract | 1.2 | 12 | ||
| 3 tbsp of cocoa powder, unsweetened | 4.5 | 45 | ||
| ⅔ cup of heavy whipping cream | 53.36 | 533.6 | ||
| 1 cup of blueberries | 8.4 | 84 | ||
| 50g | 65% | 504g | 646% | |
| 1 cup of butter, unsalted | 17.6 g | 176 g | ||
| 3 oz of cream cheese | 3.04 g | 30.37 g | ||
| 4 tbsp of ricotta cheese | 0.7 g | 7 g | ||
| 2 tbsp of olive oil | 2.8 g | 28 g | ||
| 2 cups of almond flour | 12.8 g | 128 g | ||
| 3 tbsp of cocoa powder, unsweetened | 0.3 g | 3 g | ||
| 6x large egg | 2.4 g | 24 g | ||
| 5 oz of cream cheese | 5.06 g | 50.62 g | ||
| 3 tbsp of cocoa powder, unsweetened | 0.3 g | 3 g | ||
| ⅔ cup of heavy whipping cream | 5.34 g | 53.36 g | ||
| 1 cup of blueberries | 0.05 g | 0.5 g | ||
| 22g | 112% | 224g | 1120% | |
| 1 cup of butter, unsalted | 11.2 g | 112 g | ||
| 3 oz of cream cheese | 1.82 g | 18.22 g | ||
| 4 tbsp of ricotta cheese | 0.5 g | 5 g | ||
| 2 tbsp of olive oil | 0.4 g | 4 g | ||
| 2 cups of almond flour | 0.8 g | 8 g | ||
| 6x large egg | 0.9 g | 9 g | ||
| 5 oz of cream cheese | 3.04 g | 30.37 g | ||
| ⅔ cup of heavy whipping cream | 3.74 g | 37.35 g | ||
| Trans Fat | 0g | 0% | 0g | 0% |
| 223mg | 74% | 2231mg | 744% | |
| 1 cup of butter, unsalted | 48 mg | 480 mg | ||
| 3 oz of cream cheese | 9.11 mg | 91.12 mg | ||
| 4 tbsp of ricotta cheese | 3.5 mg | 35 mg | ||
| 6x large egg | 126 mg | 1260 mg | ||
| 5 oz of cream cheese | 15.19 mg | 151.87 mg | ||
| ⅔ cup of heavy whipping cream | 21.34 mg | 213.44 mg | ||
| 420mg | 18% | 4230mg | 184% | |
| 3 oz of cream cheese | 33.41 mg | 334.12 mg | ||
| 2 tsp of vanilla extract | 0.08 mg | 0.8 mg | ||
| 4 tbsp of ricotta cheese | 6.5 mg | 65 mg | ||
| 4 tsp of baking powder | 256 mg | 2560 mg | ||
| 3 tbsp of cocoa powder, unsweetened | 12 mg | 120 mg | ||
| 6x large egg | 42 mg | 420 mg | ||
| 5 oz of cream cheese | 55.69 mg | 556.87 mg | ||
| 1 tsp of vanilla extract | 0.04 mg | 0.4 mg | ||
| 3 tbsp of cocoa powder, unsweetened | 12 mg | 120 mg | ||
| ⅔ cup of heavy whipping cream | 5.34 mg | 53.36 mg | ||
| 1 cup of blueberries | 0.1 mg | 1 mg | ||
| 24g | 9% | 239g | 87% | |
| 3 oz of cream cheese | 0.3 g | 3.04 g | ||
| ½ cup of lakanto classic monkfruit sweetener | 9.6 g | 96 g | ||
| 2 tsp of vanilla extract | 0.1 g | 1 g | ||
| 4 tbsp of ricotta cheese | 0.4 g | 4 g | ||
| 2 cups of almond flour | 4.8 g | 48 g | ||
| 3 tbsp of cocoa powder, unsweetened | 0.9 g | 9 g | ||
| 6x large egg | 0.59 g | 5.94 g | ||
| 5 oz of cream cheese | 0.51 g | 5.06 g | ||
| 6 tsp of lakanto classic monkfruit sweetener | 2.4 g | 24 g | ||
| 1 tsp of vanilla extract | 0.05 g | 0.5 g | ||
| 3 tbsp of cocoa powder, unsweetened | 0.9 g | 9 g | ||
| ⅔ cup of heavy whipping cream | 0.43 g | 4.27 g | ||
| 1 cup of blueberries | 2.15 g | 21.5 g | ||
| 2 tsp of lakanto classic monkfruit sweetener | 0.8 g | 8 g | ||
| 3g | 11% | 32g | 113% | |
| 2 cups of almond flour | 1.6 g | 16 g | ||
| 3 tbsp of cocoa powder, unsweetened | 0.6 g | 6 g | ||
| 3 tbsp of cocoa powder, unsweetened | 0.6 g | 6 g | ||
| 1 cup of blueberries | 0.36 g | 3.6 g | ||
| 5g | 48g | |||
| 3 oz of cream cheese | 0.3 g | 3.04 g | ||
| 2 tsp of vanilla extract | 0.1 g | 1 g | ||
| 4 tbsp of ricotta cheese | 0.3 g | 3 g | ||
| 2 cups of almond flour | 1.6 g | 16 g | ||
| 5 oz of cream cheese | 0.51 g | 5.06 g | ||
| 1 tsp of vanilla extract | 0.05 g | 0.5 g | ||
| ⅔ cup of heavy whipping cream | 0.43 g | 4.27 g | ||
| 1 cup of blueberries | 1.47 g | 14.7 g | ||
| 13g | 128g | |||
| ½ cup of lakanto classic monkfruit sweetener | 9.6 g | 96 g | ||
| 6 tsp of lakanto classic monkfruit sweetener | 2.4 g | 24 g | ||
| 2 tsp of lakanto classic monkfruit sweetener | 0.8 g | 8 g | ||
| Allulose | 0g | 0% | 0g | 0% |
| 8g | 80g | |||
| 3 oz of cream cheese | 0.3 g | 3.04 g | ||
| 2 tsp of vanilla extract | 0.1 g | 1 g | ||
| 4 tbsp of ricotta cheese | 0.4 g | 4 g | ||
| 2 cups of almond flour | 3.2 g | 32 g | ||
| 3 tbsp of cocoa powder, unsweetened | 0.3 g | 3 g | ||
| 6x large egg | 0.59 g | 5.94 g | ||
| 5 oz of cream cheese | 0.51 g | 5.06 g | ||
| 1 tsp of vanilla extract | 0.05 g | 0.5 g | ||
| 3 tbsp of cocoa powder, unsweetened | 0.3 g | 3 g | ||
| ⅔ cup of heavy whipping cream | 0.43 g | 4.27 g | ||
| 1 cup of blueberries | 1.79 g | 17.9 g | ||
| 12g | 23% | 116g | 231% | |
| 3 oz of cream cheese | 0.61 g | 6.07 g | ||
| 4 tbsp of ricotta cheese | 0.4 g | 4 g | ||
| 2 cups of almond flour | 4.8 g | 48 g | ||
| 3 tbsp of cocoa powder, unsweetened | 0.3 g | 3 g | ||
| 6x large egg | 3.6 g | 36 g | ||
| 5 oz of cream cheese | 1.01 g | 10.12 g | ||
| 3 tbsp of cocoa powder, unsweetened | 0.3 g | 3 g | ||
| ⅔ cup of heavy whipping cream | 0.43 g | 4.27 g | ||
| 1 cup of blueberries | 0.11 g | 1.1 g | ||
About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy. We pick a representative product for each ingredient, and our recipe system works out the totals from the amounts in this recipe, so please treat them as a helpful estimate rather than a guarantee. The brands you buy, any swaps you make, and how generously you portion the recipe will all move these numbers.
Directions
For Cake
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Preheat oven to 350 degrees. Line an 8-inch round baking pan.
Parchment, brought up the sides with some overhang. The paper is what lets you lift the cake out whole later instead of turning it out onto its top.
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Add 1 cup melted butter and 3 oz softened cream cheese to mixing bowl and mix on medium until combined.
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Mix in sweetener and vanilla extract and mix until combined.
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Add in ricotta cheese and olive oil and continue to mix on medium until mixed well.
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Then add all dry ingredients and eggs. Mix until batter is smooth.
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Bake at 350 degrees for 35-40 minutes, or until cooked through.
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For Frosting
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In a mixing bowl, mix together softened cream cheese and unsweetened cocoa powder until smooth.
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Then, add in sweetener, vanilla, and heavy cream and mix until smooth.
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For Blueberry Topping
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In a medium saucepan over low heat, warm 1 cup blueberries and 2 tsp sweetener until sweetener is melted.
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To Assemble
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Let the cake cool completely, then turn it out onto a serving plate.
Frosting goes on a cold cake. Cream cheese frosting slides off a warm one, so give the cake as long as it needs rather than working to a clock.
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Spread the frosting over the top and sides of the cooled cake.
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Spoon the warm blueberry topping into the center, just before serving.
Let the berries stand off the heat for a moment first — warm rather than piping hot. The juice should sink into the cake, not run off the frosting.
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If you make this recipe, leave a rating and tell us in the comments how it turned out, or share a photo on Instagram with #buttertogetherkitchen.
Updated — October 5, 2026: The recipe card now finishes the cake — cooling it before frosting, frosting the top and sides, and spooning the warm blueberries into the center just before serving.
Correction — August 23, 2026: The article's nutrition numbers were out of date. The Nutrition Facts on the recipe card have the current calories, fat, fiber, protein and net carbs per serving.
