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
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:
The photos run in order — the cake first, then the frosting and the blueberry topping. The recipe card below carries the full Directions for all three.
The second set covers the frosting and the 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
You’ll find the full per-serving breakdown — calories, fat, fiber, protein, and net carbs — in the Nutrition Facts panel with the recipe below.
Click HERE To Pin Keto Blueberry Chocolate Cake
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Keto Blueberry Chocolate Cake
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 | ||
| Total Sugars | — | — | ||
| 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 | ||
| Allulose | 0g | 0% | 0g | 0% |
| 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 | ||
Where you see an em dash: one of the ingredients in this recipe does not publish a figure for that row, so we cannot add one up honestly. We would rather show you nothing there than a zero we cannot stand behind.
About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy and calculated with free online nutrition calculators — we compare a few to get as close as we can — so please treat it 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. 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.
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.
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.
Correction — August 23, 2026: The article's nutrition figures were out of date. Per-serving calories, fat, fiber, protein, and net carbs now come from the Nutrition Facts panel with the recipe, calculated from its ingredient list.
