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Keto Blueberry Cake

Keto Blueberry Cake made with almond flour and fresh blueberries is a grain-free, sugar-free cake recipe, that is moist, fluffy, and ideal for sharing! Plus, it’s healthy enough for breakfast and decadent enough for dessert!

Two slices of keto blueberry cake on plates with fresh blueberries to the side and forks

Just imagine classic yellow birthday cake and coffee shop blueberry muffins giving each other a long, steamy embrace and you’ll get the idea behind this lusciously moist blueberry cake.

Fluffy, light, warmly-flavored cake studded with tangy fresh blueberries makes for such an inviting treat. 

Serve it for breakfast, brunch, snack, dessert…you name it! This cake is here for you!

The Keto Blueberry Crumble I posted last year and the Low-Carb Blueberry Crumb Bars I posted last month both got rave reviews, so I figured I would bring back the blueberry love in the form of a tasty healthier cake.

Last year, I posted my Paleo Blueberry Cake, which was so well-received that I figured I would re-create the same concept for my friends who eat a low-carb diet or a keto diet.

This Low-Carb Blueberry Cake is grain-free, includes a dairy-free option, and is sugar-free for a carb conscious option.

Incredibly easy to make, this cake requires zero fancy maneuvers or equipment. Plus, you only need 6 basic ingredients to make it happen!

Let’s chat about the simple ingredients for this tasty cake.

Top down photo of low-carb blueberry cake with one slice cut out, fresh berries to the side and a golden napkin

Ingredients for Keto Blueberry Cake:

Eggs: Used to make the cake nice and fluffy, eggs give an incredible rise to this low carb grain free cake. I haven’t tested this recipe using flax eggs yet, but based on past experience it works but turns out very dense and sometimes requires more bake time.

Avocado Oil or Melted Butter: For the fat portion of the recipe, avocado oil or melted butter work marvelously. This fat content makes the cake nice and tender and adds richness and depth of flavor.

I’ve tried both many times over the years and either option works great! I’ve notice with butter, the edges of the cake brown up quicker, so just be sure to follow the instructions regarding the foil if using butter.

Vanilla Extract & Almond Extract: While neither vanilla nor almond extract is mandatory for a delicious cake, I find the combination of both brings a truly remarkable flavor to this cake.

The warmth and fresh essence they bring to the cake is simply unparalleled. Skip them if you don’t have them on hand.

Almond Flour: The main ingredient in this low-carb cake recipe is almond flour. I love using almond flour in my grain-free recipes because it creates a very light and fluffy texture when combined with the right amount of eggs and liquid.

While coconut flour is also a great option for keto cake recipes, I’ve found it turns out dense, sometimes eggy tasting (due to the high amount of eggs needed to fluff it up), and has a bit of a dry, grainy texture. Still tasty, just not my personal preference.

Sugar-Free Granulated Sweetener: In order to keep the cake sugar-free, we use a sugar-free granulated sweetener. My preference is Lakanto Monk Fruit Sweetener, followed by Swerve or Truvia. Any 1:1 calorie free sweetener will work here!

Baking Soda: The leavening agent! Baking soda is needed to give the cake an even bake, ensure it bakes evenly and stays held together nicely. 

Lemon Juice: We need something acidic to react with the baking soda, so I use a little squirt of fresh lemon juice. You can easily replace it with cider vinegar, lime juice, or any type of vinegar.

Sea Salt: The most amazing flavor enhancer, a pinch of sea salt goes a long way in bringing all of the flavors of the cake out and allows them to play nicely together. Plus, it makes the cake taste sweeter without the need for additional sweetener.

Blueberries: The star of the show here, blueberries give that amazing pop of flavor to the cake, add lovely texture, and generate an otherworldly moistness. You can use fresh or frozen berries, but I recommend using fresh blueberries for the best result.

Do note that blueberries contain a decent amount of carbohydrates, so if you’re aiming for a very low-carb or keto dessert recipe, it’s best to go with one that doesn’t contain berries.

slice of blueberry cake with a bite taken out on a blue plate with fresh blueberries to the side

Alternative Sweetener Options:

If you don’t follow a low-carb diet or a sugar-free diet, you can replace the sugar-free sweetener with regular cane sugar.

For a paleo version of this recipe that is sweetened with pure maple syrup, make my Paleo Blueberry Cake.

How to Make Keto Blueberry Cake:

Preheat the oven to 350 degrees Fahrenheit and line an 8-inch springform cake pan (or regular round cake pan) with parchment paper and grease the sides with a little olive oil or butter to ensure the cake comes out easily after baking.

Whisk together the eggs, melted butter (or avocado oil), vanilla extract, almond extract, and lemon juice together in a large mixing bowl until creamy and well combined (wet ingredients).

In a separate mixing bowl, stir together the almond flour, granulated sweetener, baking soda, and sea salt (dry ingredients).

Pour the dry ingredients into the bowl with the wet ingredients and mix well until a thick cake batter forms and everything is well-combined. Note: the batter will be very thick!

Toss the blueberries with 2 teaspoons of almond flour. This ensures the blueberries won’t all sink to the bottom of the cake during the baking process and keep them evenly distributed.

Gently stir the blueberries into the cake batter until they are incorporated into the batter.

Transfer the cake batter to the prepared spring form cake pan and spread it into an even layer. If you’d like, decorate the top of the cake with additional blueberries.

Bake on the center rack of the preheated oven for 30 minutes, then remove the cake from the oven, cover it with foil, and bake for another 10 to 15 minutes, until the cake tests clean.

Blueberry cake in a cake pan fresh out of the oven

Allow the cake to cool completely before releasing it from the mold and slicing.

Enjoy with a mug of hot tea or coffee, and enjoy!

Store any leftover cake in an airtight container in the refrigerator for up to 7 days (or cover the cake pan with plastic wrap).

This cake freezes very well! To freeze it, wrap the remaining cake in plastic wrap, then place it in a zip lock bag (this will ensure the cake stays fresh longer) and freeze for up to 4 months.

top down photo of two slices of cake on plates

Nutritional Information:

Assuming the cake is cut into 8 pieces, each slice contains 361 calories, 10 grams of total carbohydrate, 5 grams of fiber, and therefore 5 grams of net carbs. It also comes with 12 grams of protein!

Whether or not this cake is suitable for those on a ketogenic diet depends entirely on the person. If you’re aiming for fewer than 30 grams of carbohydrate for the day, it may or may not be a good option.

For active individuals on a keto diet who aim for higher than 30 grams of carbs per day, this cake is a great treat. In addition, it is a pretty phenomenal option for those managing their blood sugar (and aren’t necessarily on a ketogenic diet), as it shouldn’t have a significant effect on blood glucose.

And that’s it! Everything you need to know about making a delicious healthier cake perfect for a spring dessert, summer, and beyond!

Blueberry cake with two slices cut out on plates

More Low-Carb Dessert Recipes:

Enjoy this blueberry studded breakfast cake!

Two slices of keto blueberry cake on plates with fresh blueberries to the side and forks

Keto Blueberry Cake

Yield: 1 (8-inch) cake
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

This low-carb Keto Blueberry Cake is healthy enough for breakfast, yet decadent enough for desserts. Perfect for sharing with guests!

Ingredients

  • 3 eggs
  • 1/2 cup avocado oil or melted butter
  • 1 teaspoon pure vanilla extract
  • ½ tsp almond extract
  • 1 teaspoon lemon juice (or cider vinegar)
  • 2 ½ cups almond flour*
  • 1/2 cup sugar-free granulated sweetener
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 cup fresh blueberries

Instructions

    1. Preheat the oven to 350 degrees Fahrenheit and line an 8-inch spring form cake pan (or regular round cake pan) with parchment paper and grease the sides with a little olive oil or butter to ensure the cake comes out easily after baking.

    2. Whisk together the eggs, melted butter (or avocado oil), vanilla extract, almond extract, and lemon juice together in a large mixing bowl until creamy and well combined (wet ingredients).

    Wet ingredients for cake in a mixing bowl

    3. In a separate mixing bowl, stir together the almond flour, granulated sweetener, baking soda, and sea salt (dry ingredients).

    Mixing bowl with the wet ingredients mixed up and dry ingredients on top.

    4. Pour the dry ingredients into the bowl with the wet ingredients and mix well until a thick cake batter forms and everything is well-combined. Note: the batter will be very thick!

    5. Toss the blueberries with 2 teaspoons of almond flour. This ensures the blueberries won’t all sink to the bottom of the cake during the baking process and keep them evenly distributed.

    Blueberries in a bowl with flour

    6. Gently stir the blueberries into the cake batter until they are incorporated into the batter.

    Cake batter in a mixing bowl with blueberries

    7. Transfer the cake batter to the prepared spring form cake pan and spread it into an even layer. If you’d like, decorate the top of the cake with additional blueberries.

    Cake batter in the spring form pan ready to go into the oven

    8. Bake on the center rack of the preheated oven for 30 minutes, then remove the cake from the oven, cover it with foil, and bake for another 10 to 15 minutes, until the cake tests clean.

    Blueberry cake in a cake pan fresh out of the oven

    9. Allow the cake to cool completely before releasing it from the mold and slicing.

    Blueberry cake with two slices cut out on plates

Notes

*You’ll need an additional 2 teaspoons of almond flour for tossing the blueberries.

Store any leftover cake in an airtight container in the refrigerator for up to 7 days (or cover the cake pan with plastic wrap).

Nutrition Information
Yield 8 Serving Size 1 Slice (of 8)
Amount Per Serving Calories 361Total Fat 31gCarbohydrates 10gFiber 5gSugar 4gProtein 12g
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Keto Blueberry Breakfast Cake collage

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Natalie Christopherson

Sunday 1st of May 2022

I am a diabetic. I am wondering if instead of using butter or olive oil if smart balance light butter can be used. Also can splenda be used instead of the other sweeteners?

Julia

Thursday 5th of May 2022

Hi Natalie! I haven't tested the recipe myself using Smart Balance, but I bet it will work. Just be sure it's melted before mixing it up with the other ingredients. I just googled whether or not Splenda can be used as a 1:1 replacement (I don't have experience with it), and it turns out it can! So both the Smart Balance and the Splenda should work! Hope you enjoy! xoxo

Marty

Tuesday 26th of April 2022

I made it today....followed recipe exactly. Best Keto dessert Ive had in months. The cake tastes and feels like cake, and its even super moist, not always the case with almond flour. Ill be making this again .

Julia

Thursday 28th of April 2022

I'm so happy you enjoy it, Marty! It's been one of our household favorites over the last year. Thanks so much for the sweet note! xo

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