Keto Blueberry Chocolate Cake
June 8, 2018
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 everyones 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 since vegetable oil is terrible for you, we used olive oil and it worked flawlessly!
How To Make Keto Blueberry Chocolate Cake:
- Begin by lining a 8 inch baking pan with wax paper (alternatively, you can grease the pan with lard or butter).
- Then, melt butter and pour into mixing bowl.
- Add softened cream cheese and pour into mixing bowl as well. Mix together butter and cream cheese on medium.
- Add sweetener, vanilla extract, olive oil and ricotta cheese to the mixing bowl and continue to mix on medium.
- Then, add all dry ingredients into the mixing bowl and continue to mix,
- Add in eggs. Once thoroughly mixed, your cake batter should look like photo six.
- Pour the batter into your baking pan.
- Bake at 350 degrees for 35-40 minutes, or until cooked through.
How To Make the Keto Frosting and Blueberry Topping:
How to make the frosting and blueberry topping
- Begin by mixing together softened cream cheese, cocoa powder, sweetener and vanilla on medium.
- Then, once the other ingredients are mixed, slowly add in heavy cream.
- Frost the cake, but leave a small portion of the center unfrosted so that the juice of the blueberries will seep in.
- For the blueberry topping, gather one cup of blueberries and two packets of stevia (two teaspoons).
- Toss blueberries and stevia into a medium sauce pan over low heat and stir until the stevia melts and the blueberries are warm.
- Finally, place the blueberry topping on top of your cake and enjoy!
Blueberry Topping
The yummy blueberry topping is good on its own, but when it sits on top of this decedent cake, it is magnificent! The warm blueberries and the juice that seeps into the cake is 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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Reviews
50 minutes
About 10 Slices
Ingredients
Cake
| 1 cup melted butter | |
| 3 oz cream cheese | |
| 1/2 cup Lakanto monkfruit (or sweetener of choice) | |
| 2 tsp vanilla extract | |
| 4 tbsp ricotta cheese | |
| 2 tbsp olive oil | |
| 2 cups almond flour | |
| 4 tsp baking powder | |
| 3 tbsp unsweetened cocoa powder | |
| 6 eggs | |
| pinch of salt |
For Frosting
| 5 oz cream cheese | |
| 6 tsp sweetener, or to taste | |
| 1 tsp vanilla | |
| 3 tbsp unsweetened cocoa powder | |
| 2/3 cup heavy cream |
For Blueberry Topping
| 1 cup blueberries | |
| 2 tsp sweetener of choice |
Nutritional Information
Directions
For CakePreheat oven to 350 degrees. Set aside 8-in baking pan.
Add 1 cup melted butter and 3 oz softened cream cheese to mixing bowl and mix on medium until combined.
Mix in sweetener and vanilla extract and mix until combined.
Add in ricotta cheese and olive oil and continue to mix on medium until mixed well.
Then add all dry ingredients and eggs. Mix until batter is smooth.
Bake at 350 degrees for 35-40 minutes, or until cooked through.
For FrostingIn a mixing bowl, mix together softened cream cheese and unsweetened cocoa powder until smooth.
Then, add in sweetener, vanilla, and heavy cream and mix until smooth.
For Blueberry ToppingIn a medium saucepan over low heat, warm 1 cup blueberries and 2 tsp sweetener until sweetener is melted.
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.
