Keto Blueberry Chocolate Cake
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Introduction
You will love every bite of this delicious keto blueberry chocolate cake made with a sweet chocolatey frosting and warm blueberry topping!
Click HERE To Pin Keto Blueberry Chocolate Cake
Keto Blueberry Chocolate Cake
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!”
This was everyone’s reaction when we first tried this delicious cake, no joke!
Related: Funfetti Keto Birthday Cake
Making This Keto Blueberry Chocolate Cake Better
There is a secret ingredient in this cake that takes it above and beyond! That ingredient is ricotta cheese. Coconut flour is good, and is definitely a keto must-have, but for this cake, ricotta was the game-changer that we used. Ricotta made this cake so 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:
How To Make the Keto Frosting and Blueberry Topping:
Blueberry Topping
The yummy blueberry topping is good on its own, but when it sits on top of this decadent cake, it is magnificent! The warm blueberries and the juice that seeps into the cake are just to die for! Of course, you can use whatever fruit you would like! Strawberries would be another delicious option!
Nutrition (per slice) About 10 medium-sized slices
Calories: 435.83 | Fat: 52.8g | Carbs: 7.3g | Fiber: 3.6g | Protein: 11.1g | Net Carbs: 3.7g
Click HERE To Pin Keto Blueberry Chocolate Cake
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Nutritional Disclaimer: We are not certified nutritionists. Nutritional data is provided as a courtesy. The information provided is calculated through a free-web based nutrition calculator and is not guaranteed to be accurate. To ensure we provide you with good information, we look at a variety of calculators.
Ingredients
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 | |||
| 16 servings of butter, unsalted (1 cup) @ 100 each | 160 | 1599.99 | ||
| 3.05 servings of cream cheese (3 oz) @ 100 each | 30.37 | 303.74 | ||
| 2 servings of vanilla extract (2 tsp) @ 12 each | 2.4 | 24 | ||
| 1 servings of ricotta cheese (4 tbsp) @ 100 each | 10 | 100 | ||
| 2 servings of olive oil (2 tbsp) @ 120 each | 24 | 240 | ||
| 16 servings of almond flour (2 cups) @ 90 each | 144 | 1440 | ||
| 3 servings of cocoa powder, unsweetened (3 tbsp) @ 15 each | 4.5 | 45 | ||
| 6 servings of large egg (6 x) @ 60 each | 36 | 360 | ||
| 5 ⅒ servings of cream cheese (5 oz) @ 100 each | 50.62 | 506.24 | ||
| 1 serving of vanilla extract (1 tsp) @ 12 each | 1.2 | 12 | ||
| 3 servings of cocoa powder, unsweetened (3 tbsp) @ 15 each | 4.5 | 45 | ||
| 10 ⅔ servings of heavy whipping cream (⅔ cup) @ 50 each | 53.36 | 533.6 | ||
| 1 serving of blueberries (1 cup) @ 84 each | 8.4 | 84 | ||
| 50g | 65% | 504g | 646% | |
| 16 servings of butter, unsalted (1 cup) @ 11 g each | 17.6 g | 176 g | ||
| 3.05 servings of cream cheese (3 oz) @ 10 g each | 3.04 g | 30.37 g | ||
| 1 servings of ricotta cheese (4 tbsp) @ 7 g each | 0.7 g | 7 g | ||
| 2 servings of olive oil (2 tbsp) @ 14 g each | 2.8 g | 28 g | ||
| 16 servings of almond flour (2 cups) @ 8 g each | 12.8 g | 128 g | ||
| 3 servings of cocoa powder, unsweetened (3 tbsp) @ 1 g each | 0.3 g | 3 g | ||
| 6 servings of large egg (6 x) @ 4 g each | 2.4 g | 24 g | ||
| 5 ⅒ servings of cream cheese (5 oz) @ 10 g each | 5.06 g | 50.62 g | ||
| 3 servings of cocoa powder, unsweetened (3 tbsp) @ 1 g each | 0.3 g | 3 g | ||
| 10 ⅔ servings of heavy whipping cream (⅔ cup) @ 5 g each | 5.34 g | 53.36 g | ||
| 1 serving of blueberries (1 cup) @ 0.5 g each | 0.05 g | 0.5 g | ||
| 22g | 112% | 224g | 1120% | |
| 16 servings of butter, unsalted (1 cup) @ 7 g each | 11.2 g | 112 g | ||
| 3.05 servings of cream cheese (3 oz) @ 6 g each | 1.82 g | 18.22 g | ||
| 1 servings of ricotta cheese (4 tbsp) @ 5 g each | 0.5 g | 5 g | ||
| 2 servings of olive oil (2 tbsp) @ 2 g each | 0.4 g | 4 g | ||
| 16 servings of almond flour (2 cups) @ 0.5 g each | 0.8 g | 8 g | ||
| 6 servings of large egg (6 x) @ 1.5 g each | 0.9 g | 9 g | ||
| 5 ⅒ servings of cream cheese (5 oz) @ 6 g each | 3.04 g | 30.37 g | ||
| 10 ⅔ servings of heavy whipping cream (⅔ cup) @ 3.5 g each | 3.74 g | 37.35 g | ||
| Trans Fat | 0g | 0% | 0g | 0% |
| 223mg | 74% | 2231mg | 744% | |
| 16 servings of butter, unsalted (1 cup) @ 30 mg each | 48 mg | 480 mg | ||
| 3.05 servings of cream cheese (3 oz) @ 30 mg each | 9.11 mg | 91.12 mg | ||
| 1 servings of ricotta cheese (4 tbsp) @ 35 mg each | 3.5 mg | 35 mg | ||
| 6 servings of large egg (6 x) @ 210 mg each | 126 mg | 1260 mg | ||
| 5 ⅒ servings of cream cheese (5 oz) @ 30 mg each | 15.19 mg | 151.87 mg | ||
| 10 ⅔ servings of heavy whipping cream (⅔ cup) @ 20 mg each | 21.34 mg | 213.44 mg | ||
| 420mg | 18% | 4230mg | 184% | |
| 3.05 servings of cream cheese (3 oz) @ 110 mg each | 33.41 mg | 334.12 mg | ||
| 2 servings of vanilla extract (2 tsp) @ 0.4 mg each | 0.08 mg | 0.8 mg | ||
| 1 servings of ricotta cheese (4 tbsp) @ 65 mg each | 6.5 mg | 65 mg | ||
| 16 servings of baking powder (4 tsp) @ 160 mg each | 256 mg | 2560 mg | ||
| 3 servings of cocoa powder, unsweetened (3 tbsp) @ 40 mg each | 12 mg | 120 mg | ||
| 6 servings of large egg (6 x) @ 70 mg each | 42 mg | 420 mg | ||
| 5 ⅒ servings of cream cheese (5 oz) @ 110 mg each | 55.69 mg | 556.87 mg | ||
| 1 serving of vanilla extract (1 tsp) @ 0.4 mg each | 0.04 mg | 0.4 mg | ||
| 3 servings of cocoa powder, unsweetened (3 tbsp) @ 40 mg each | 12 mg | 120 mg | ||
| 10 ⅔ servings of heavy whipping cream (⅔ cup) @ 5 mg each | 5.34 mg | 53.36 mg | ||
| 1 serving of blueberries (1 cup) @ 1 mg each | 0.1 mg | 1 mg | ||
| 24g | 9% | 239g | 87% | |
| 3.05 servings of cream cheese (3 oz) @ 1 g each | 0.3 g | 3.04 g | ||
| 12 servings of lakanto classic monkfruit sweetener (½ cup) @ 8 g each | 9.6 g | 96 g | ||
| 2 servings of vanilla extract (2 tsp) @ 0.5 g each | 0.1 g | 1 g | ||
| 1 servings of ricotta cheese (4 tbsp) @ 4 g each | 0.4 g | 4 g | ||
| 16 servings of almond flour (2 cups) @ 3 g each | 4.8 g | 48 g | ||
| 3 servings of cocoa powder, unsweetened (3 tbsp) @ 3 g each | 0.9 g | 9 g | ||
| 6 servings of large egg (6 x) @ 0.99 g each | 0.59 g | 5.94 g | ||
| 5 ⅒ servings of cream cheese (5 oz) @ 1 g each | 0.51 g | 5.06 g | ||
| 3 servings of lakanto classic monkfruit sweetener (6 tsp) @ 8 g each | 2.4 g | 24 g | ||
| 1 serving of vanilla extract (1 tsp) @ 0.5 g each | 0.05 g | 0.5 g | ||
| 3 servings of cocoa powder, unsweetened (3 tbsp) @ 3 g each | 0.9 g | 9 g | ||
| 10 ⅔ servings of heavy whipping cream (⅔ cup) @ 0.4 g each | 0.43 g | 4.27 g | ||
| 1 serving of blueberries (1 cup) @ 21.5 g each | 2.15 g | 21.5 g | ||
| 1 serving of lakanto classic monkfruit sweetener (2 tsp) @ 8 g each | 0.8 g | 8 g | ||
| 3g | 11% | 32g | 113% | |
| 16 servings of almond flour (2 cups) @ 1 g each | 1.6 g | 16 g | ||
| 3 servings of cocoa powder, unsweetened (3 tbsp) @ 2 g each | 0.6 g | 6 g | ||
| 3 servings of cocoa powder, unsweetened (3 tbsp) @ 2 g each | 0.6 g | 6 g | ||
| 1 serving of blueberries (1 cup) @ 3.6 g each | 0.36 g | 3.6 g | ||
| 4g | 43g | |||
| 3.05 servings of cream cheese (3 oz) @ 1 g each | 0.3 g | 3.04 g | ||
| 2 servings of vanilla extract (2 tsp) @ 0.5 g each | 0.1 g | 1 g | ||
| 1 servings of ricotta cheese (4 tbsp) @ 3 g each | 0.3 g | 3 g | ||
| 16 servings of almond flour (2 cups) @ 1 g each | 1.6 g | 16 g | ||
| 5 ⅒ servings of cream cheese (5 oz) @ 1 g each | 0.51 g | 5.06 g | ||
| 1 serving of vanilla extract (1 tsp) @ 0.5 g each | 0.05 g | 0.5 g | ||
| 1 serving of blueberries (1 cup) @ 14.7 g each | 1.47 g | 14.7 g | ||
| 13g | 128g | |||
| 12 servings of lakanto classic monkfruit sweetener (½ cup) @ 8 g each | 9.6 g | 96 g | ||
| 3 servings of lakanto classic monkfruit sweetener (6 tsp) @ 8 g each | 2.4 g | 24 g | ||
| 1 serving of lakanto classic monkfruit sweetener (2 tsp) @ 8 g each | 0.8 g | 8 g | ||
| 8g | 80g | |||
| 3.05 servings of cream cheese (3 oz) @ 1 g each | 0.3 g | 3.04 g | ||
| 2 servings of vanilla extract (2 tsp) @ 0.5 g each | 0.1 g | 1 g | ||
| 1 servings of ricotta cheese (4 tbsp) @ 4 g each | 0.4 g | 4 g | ||
| 16 servings of almond flour (2 cups) @ 2 g each | 3.2 g | 32 g | ||
| 3 servings of cocoa powder, unsweetened (3 tbsp) @ 1 g each | 0.3 g | 3 g | ||
| 6 servings of large egg (6 x) @ 0.99 g each | 0.59 g | 5.94 g | ||
| 5 ⅒ servings of cream cheese (5 oz) @ 1 g each | 0.51 g | 5.06 g | ||
| 1 serving of vanilla extract (1 tsp) @ 0.5 g each | 0.05 g | 0.5 g | ||
| 3 servings of cocoa powder, unsweetened (3 tbsp) @ 1 g each | 0.3 g | 3 g | ||
| 10 ⅔ servings of heavy whipping cream (⅔ cup) @ 0.4 g each | 0.43 g | 4.27 g | ||
| 1 serving of blueberries (1 cup) @ 17.9 g each | 1.79 g | 17.9 g | ||
| 12g | 23% | 116g | 231% | |
| 3.05 servings of cream cheese (3 oz) @ 2 g each | 0.61 g | 6.07 g | ||
| 1 servings of ricotta cheese (4 tbsp) @ 4 g each | 0.4 g | 4 g | ||
| 16 servings of almond flour (2 cups) @ 3 g each | 4.8 g | 48 g | ||
| 3 servings of cocoa powder, unsweetened (3 tbsp) @ 1 g each | 0.3 g | 3 g | ||
| 6 servings of large egg (6 x) @ 6 g each | 3.6 g | 36 g | ||
| 5 ⅒ servings of cream cheese (5 oz) @ 2 g each | 1.01 g | 10.12 g | ||
| 3 servings of cocoa powder, unsweetened (3 tbsp) @ 1 g each | 0.3 g | 3 g | ||
| 10 ⅔ servings of heavy whipping cream (⅔ cup) @ 0.4 g each | 0.43 g | 4.27 g | ||
| 1 serving of blueberries (1 cup) @ 1.1 g each | 0.11 g | 1.1 g | ||
Directions
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For Cake
Preheat oven to 350 degrees. Set aside 8-in baking pan.
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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
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
In a medium saucepan over low heat, warm 1 cup blueberries and 2 tsp sweetener until sweetener is melted.