Creating a dessert that tastes great but without any of the indulgence is tricky. But I did it! It took a lot of testing, but I have finally created a delicious low carb cake recipe that will happily satisfy any sugar craving! This recipe is far lighter in calories, carbs and sugar than regular cake but it’s filling and incredibly tasty. Read on to see my perfect keto cake recipe!
Blueberry and dark chocolate keto cake
This recipe is a delicious and convincing cake alternative, despite being:
- Low carb
- Gluten free
- Free from added sugar
- Free from artificial sweeteners.
Amazing right?! This keto cake is filled with blueberries and dark chocolate, which despite tasting sweet contain a surprisingly low amount of sugar. The blueberries add a natural burst of sweetness whilst the dark chocolate gives a lovely hit of decadence. Just be sure to use dark chocolate with at least 70% cocoa solids; anything above this will contain too much sugar and begin to build carbs back into your cake. Personally I love dark chocolate between 70-85% cocoa solids. If you’re brave try 90%, although I find it just too bitter! We are after all trying to create something tasty so let’s not punish ourselves… that’s not what food is about!
- 120g ground almonds
- 4 medium eggs
- 3 tbsp extra virgin olive oil
- 2.5 tsp baking powder
- 100g blueberries
- 50g dark chocolate chips (at least 70% cocoa solids)
- 2 tsp vanilla extract
Start by pre heating your oven to 200c. Prepare your loaf pan by lining with some greaseproof paper.
In a bowl add the ground almonds, eggs, olive oil, vanilla and baking powder. Whisk together. Because there is no flour, this recipe has less raising agents than a regular cake, so whisk for a couple of minutes to get lots of air into the mixture. This will give your cake a nice fluffy texture.
Next add in the blueberries and chocolate chips, but keep a small amount of each aside to decorate the top of your cake. Fold the blueberries and chocolate in with a wooden spoon, being careful not to knock out too much of the air that you’ve worked in.
Pour the keto cake batter into your loaf pan, and sprinkle the top with the blueberries and dark chocolate chips that you set aside.
Bake in the oven for 30 minutes. The keto cake will rise a little and turn a shiny golden brown on top. You can use a skewer to prick the middle of the cake and check that it is baked: if the skewer comes out clean then it’s done.
Keto Cake with Blueberries and Dark Chocolate
- Weighing scales
- Electric whisk
- Wooden spoon
- 1lb loaf pan
- Greaseproof paper
- 120 g Ground almonds
- 4 eggs, medium
- 3 tbsp Olive oil
- 2.5 tsp Baking powder
- 100 g Blueberries
- 50 g Dark chocolate (at least 70%)
- 2 tsp Vanilla extract
- Pre heat your oven to 200c and line your load pan with greaseproof paper.
- In a bowl add the ground almonds, eggs, olive oil, baking powder and vanilla. Whisk until combined and lots of air has been drawn into the batter.
- Keep a small amount of the blueberries and chocolate to one side for topping the cake, and pour the rest into the batter, folding carefully with a wooden spoon.
- Pour the batter into the loaf pan and sprinkle the top with your remaining blueberries and chocolate.
- Bake for 30 minutes until the cake has risen a little and the top has turned shiny and golden brown.
More keto recipes
I hope that you love this keto cake recipe just as much as I do! It happens to be one of the most popular recipes on Girl Eats World. Why not give one of my other low carb recipes a try?
How many carbs are in keto cake?
A slice of my keto cake contains:
- 4g carbs
- 180 calories
So as you can see it is a much lighter option for a sweet treat when you fancy some baked goods. Regular cake is easily triple the calories in one slice, and of course packed with sugar. Now of course I’ve got nothing against a sweet treat (I love food in all of its glorious forms!) but if you’re looking to cut down on sugar in your lifestyle, then my keto cake is a great alternative option.
Is it keto cake gluten free?
It is indeed! There is no wheat in the recipe making it suitable for coeliacs.
Cake in general is best enjoyed at room temperature, and this cake will happily keep on a countertop for two or three days in an air tight container (providing it isn’t very warm weather). As the sugar content is low it is best to pop it in the fridge if you are planning to keep for a week. I have to say I really enjoy this cake chilled as well – the chocolate chips give a lovely crunch!
Where to buy keto cake
My keto cake recipe is so quick and easy to make that you hardly need convenience! But, if you’d like to know more about where to buy low carb treats I can recommend these:
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