Blueberry Keto Cake

January 12, 2015

I’ve done it. Two years, a lot of trials and many errors later, I’ve finally done it. I have created a low carb cake recipe that I’m happy with, and it tastes delicious!

When I’ve attempted recipes in the past and they’ve been bland or had an odd texture, no where near good enough to satisfy a sugar craving! But I’ve cracked it and this one I can safely say is a convincing cake alternative, despite having zero added sugar, no flour, no gluten and no artificial sweeteners.

The trick is in two ingredients which, despite tasting sweet, can be consumed on a ketogenic diet as they contain a surprisingly low amount of sugar: dark chocolate and blueberries. The fruit adds natural bursts of sweetness whilst the chocolate gives a hint of decadence. Just be sure to use dark chocolate with at least 70% cocoa solids to keep the sugar content down.

Ingredients keto cake recipe

Keto Cake

  • 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

Pre heat your oven to 200c. In a bowl add the ground almonds, eggs, olive oil, vanilla and baking powder. Because there’s 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. Then carefully fold in the blueberries and chocolate chips.

Keto cake recipe choc chips blueberries

Pour into a greased and lined loaf tin. I recommend using a very small loaf tin, again because the mixture will not rise much so you want it to fill the mould it’s going into. I used a 20×10 tin.

Bake for 25 minutes.

Keto cake recipe

blueberry choc chip keto cake recipe

Did I mention this has no added sugar or flour?! I’m honestly so pleased with how much this tastes like a real-deal cake. The fruit & chocolate is a heavenly combination and the texture is lovely and light. Here’s how light it is on your waistline:


  • Whole loaf: 1,798 calories, 41g carbs
  • Per slice: 180 cals, 4g carbs

I’ve got a real sweet tooth so for me this is brilliant when I want a treat or fancy a pudding. Regular cakes can easily be triple the calories (and don’t get me started on the carbs) so if you’re a total sugar fiend like myself then this might just help you out!

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  • Reply Nazia @ Your Sunny Side Up January 12, 2015 at 8:35 pm

    The cake looks fab! I almost can’t believe it has no sugar, nor flour. I’ll need to remind myself to pick up some blueberries so I can make this soon! πŸ™‚

  • Reply Pam January 13, 2015 at 2:20 am

    I cannot wait to try this, looks fabulous, and has my favs blueberries and chocolate. Also going to try a few of your other recipes as well, keep up the good work!

  • Reply Jackie January 15, 2015 at 11:48 am

    Think I’ll have to try this I have such a sweet tooth

  • Reply Alison January 17, 2015 at 7:54 am

    Oh my word, I HAVE to make this!!

  • Reply Marie January 17, 2015 at 3:44 pm

    You have a new follower….first the perfect leto loaf and now this , ecstatic to say the least!!!!

  • Reply Sara January 18, 2015 at 7:21 pm

    Does this recipe only call for 1/2c (i converted the grams to cups) almond flour?

    • Reply Jo January 19, 2015 at 3:04 pm

      Hi Sara, I’m not familiar with cups as I measure everything out. Looking at conversion tables 1 cup of ground almonds is about 100g-120g though.

  • Reply Lily Denson January 22, 2015 at 7:00 pm

    I made this last night and looove it! Perfect for my sweet tooth! Thanks for sharing!

  • Reply Angharad April 27, 2015 at 8:30 am

    Where have you been all my life?!! I am pretty much bookmarking all your keto recipes and heading to the shop for ingredients! I’m so glad I found your site, I’ve been on a ketogenic diet for almost 2 months now and am really missing proper cooking and now I have lots of lovely appealing recipes to try out πŸ™‚ Thankyou thankyou thankyou x

    • Reply Jo May 11, 2015 at 7:19 pm

      Thank you so much! Really appreciate this feedback, and I’ll be getting lots more low carb recipes up and running soon so watch this space!

  • Reply Susan Steele May 11, 2015 at 10:41 am

    Hi, I was just wondering if this recipe would work with raspberries, also do you think it would work if the berries were frozen?

    • Reply Jo May 11, 2015 at 7:18 pm

      Hi Susan! Yes raspberries also work well in low carb baking, although I would probably stick with room temp berries to prevent uneven cooking πŸ™‚

  • Reply Mel May 16, 2015 at 6:47 am

    Hi – just made this today. FYI I calculated it has 14g fat and 5g protein per slice.

  • Reply johnnyangel July 1, 2015 at 2:32 pm

    I added this to MyFitnessPal under “Yum Dim Sum (Blog) Blueberry Keto Cake”. I had to do some guessing on some of the nutritional content regarding fiber, cholesterol, protein, etc. But the calories and carbs per slice are in there. It assumes 8 servings per recipe, a serving being 1 slice.

  • Reply johnnyangel July 1, 2015 at 2:34 pm

    Oh btw, for those in the US, some quick conversions:

    120g ground almonds = 1 cup
    4 medium eggs = 3 large eggs
    100g blueberries = 1 cup
    50g dark chocolate chips (at least 70% cocoa solids) = 1/4 cup

    Bake at 395ΒΊF

    • Reply Becca June 28, 2016 at 2:18 pm

      Hey! Thanks for the conversions! πŸ™‚

      • Reply Amanda October 13, 2017 at 12:54 am

        Is the ground almond is that almond flour??

    • Reply Tracy hughes February 26, 2017 at 9:37 pm

      Thaks for the conversion🍞

  • Reply Maxime August 3, 2015 at 4:14 pm

    Today my family visited me and I decided to bake something healthy. I always make the same healthy cake, so I searched for another recipe. I found this one and I was so exited to try this one out. I made this cake like the recipe says and honestly I was pretty disappointed. This was one of the worsest cakes I’ve ever ate and made in my entire life. Honestly I was at the point where I felt so ill that I wanted to (sorry) vomit. It was quite disgusting and I still feel bad. My family were shocked about how bad this cake tasted. At least I had made two cakes. So I could offer at least one delicious cake.
    Sorry but that was really disgusting. The tastes that you used just don’t match together. The dark chocolate is so penetrating and the hole cake is totally infused by its taste.
    I still don’t get that taste out of my mouth and I do still feel very ill.
    You should over think your talent of baking.
    Sincerely Max

    • Reply Jo August 3, 2015 at 7:55 pm

      I’m sorry that too many chocolate chips in a cake was such an ordeal for you. You have truly experienced the horror that this world has to offer. Did you really offer diet cake to your guests? You should over think your talent in hosting πŸ˜‰

      • Reply vanessa August 9, 2015 at 4:48 am

        Maxime I find you rude and quiet farntly ungrateful. Your last comment…You should over think your talent of baking. (Quote) reveals the nasty person in you. Good grief its no wonder the world is in a mess as its people like you who make this world nasty. Nasty makes you ugly. This lady who did the recipe has taken the time for people like us who are Banting and your comment has become a talking topic in my family. I shant say what my husband called you. You owe Jo an apology. How revolting of you.

        • Reply Sobia October 3, 2016 at 11:37 am

          Don listen to this rude person. I tried this cake and LOVED it. Ur a star and saviour of my keto diet

      • Reply Craig September 5, 2015 at 6:02 am


        I have signed up here just to tell you the TRUTH!

        You are AMAZING!

        An amazing baker!

        I just made your keto bread – which isn’t too dissimilar from this recipe and it is amazing! You are amazing!

        Noobs like Maxine better recognize that they should blame themselves. (in other words Maxine (troll) – if you are reading – you aren’t cut out for this lifestyle, head down to your local bakery and buy their products instead, your delicious cake is just the taste of sugar, please just be honest)

        I appreciate your work JO, will be a lifelong follower and much respect for your talents.

        I think this keto cake will be divine!


      • Reply Liliane March 23, 2016 at 8:58 pm

        I can’t believe this person wrote this to you!
        after you taking your time, and with so much kindness providing us with such a great recipes!

    • Reply Billy May 27, 2016 at 10:05 am


      I also found the taste of the cake a bit funky; like a chocolate chip omelette. HOWEVER… this is because I am in idiot. I was too keen to get into it and ate it while relatively fresh from the oven. If you leave it to cool overnight it tastes completely different in the morning. When cooled it is actually quite nice. By Jos own admission “When I’ve attempted recipes in the past and they’ve been bland or had an odd texture, no where near good enough to satisfy a sugar craving”. This is what happens when you cook sugar and carb low (or free) food. Remember Max the other cake you made for your family was (no doubt) a carb and sugar mountain. The entire point of this recipe is that is does not have these items. If it did then I’m pretty sure Jo would have a recipe for chocolate ice cream fudge Sunday on this page instead. So I think you are being a bit harsh pal. It begs the question that if you were willing to feed your family an alternative sugar based cake, then why did you (without testing it first) bake them a sugar and carb free one in the first place? If the second cake you baked was NOT a sugar and carb based cake then please direct me to the site where you got that recipe from.



    • Reply Sally March 2, 2017 at 2:44 pm

      From your description, it seems to me that you are used to the kind of cake that has got the western world very fat; a very sweet cake and if you read the title, ‘Keto’ cake, it’s not just a ‘healthy’ cake, it’s a specific type of healthy cake – you see, the clue is in the title. Ketogenic diets eschew added sugars. Therefore to get into space where you enjoy and can taste the natural sweetness of foods that have sugar as part of their make up without being added, you will have to retrain your palette. Currently your palette doesn’t understand this cake. Sugar is like a flavour hammer that blasts natural sweetness out of the water.

      So, perhaps back to cooking school for you too. And a grammar and punctuation lesson mightn’t go amiss too πŸ˜‰

  • Reply Barbara August 23, 2015 at 9:00 am

    I don’t like dark chocolate at all, would it make a whole lot of difference to the cake like sweetness if you left it out of the mixture?

    • Reply Jo August 23, 2015 at 9:12 am

      The dark choc chips do add a lovely indulgent taste, maybe you could try adding cocoa powder to the mix as an alternative? Such shame milk chocolate isn’t keto friendly eh?

  • Reply Barbara August 23, 2015 at 11:47 am

    Thanks you Jo.

    I know it’s sad as I just LOVE milk chocolate :'(

    I do have some Green & Blacks Organic Cocoa powder in the cupboard so I’ll combine that with a bit of sweetener. I’m going to try making these in muffin trays this afternoon as well as your keto bread. πŸ™‚ I just need to go and buy some more eggs. I hope these turn out as lovely as yours look, as I’ve never been much of a baker though I can whip up a decent meal.

    • Reply Hannah August 24, 2015 at 11:30 am

      Hi Barbara! Did a little searching and came up with this low (net) carb friendly milk chocolate that’s sweetened with stevia instead of sugar:

      I love Lily’s brand stevia-sweetened dark chocolate and figured this would be a good milk chocolate variation of that. I’ve never tried this particular one myself though! Just an option to get you started. Good luck!

      Oh, and Jo, just made your keto bread recipe last night! Amazing!! Having a couple slices for breakfast topped with an avocado egg salad. Ketolicious πŸ˜‰ Thanks for the recipe!

  • Reply Michelle October 7, 2015 at 11:42 am

    I made this cake on the weekend and it was delicious! Really moist and flavorsome. I added 2 tablespoons of Truvia because I do like a bit of sweetness. I’m doing GL rather than Keto so I don’t know whether Truvia’s allowed on Keto, but it has 0 net carbs so I can’t see why not.

  • Reply Katy October 25, 2015 at 3:33 pm

    I juts found your website and can’t wait to try some recipes! I wonder how it would turn out if I just did more blueberries and left the chocolate out. Anyone tried that before?

  • Reply Michelle November 7, 2015 at 2:23 pm

    I’m on a keto diet and was looking for an alternative to fruit cake for Xmas day. I came across this and decided to do a trial bake today. Omg is absolutely delicious it’s so light and fluffy. The chocolate gives the bread a nice sweet taste and the blueberries gives it a nice soft texture. I wouldn’t call it bread it’s more like a cake. I used diabetic sugar free buttons with the blueberries and also added a little sugar substitute. This will be my keto Xmas treat on Christmas Day.

    • Reply Jo November 8, 2015 at 7:24 pm

      Aww this made my day! Have to say I think you deserve a medal for sticking to a diet on Christmas, I could never do it! Hope it serves you well on the day πŸ™‚

  • Reply Julie Jones February 6, 2016 at 7:55 pm

    I’ve just made this cake and was so excited to give it a go and got ingredients especially. But it was absolutely awful. It tastes bitter and just totally weird. I’ve had to bin it. I’m wondering if I have done anything wrong as I can’t believe how bad it tastes. I used everything in your recipe. The only thing I can think is that I used 100% chocolate nibs?

    • Reply Jo February 8, 2016 at 7:43 pm

      But… but then you didn’t use everything in the recipe! Chocolate nibs are sooo bitter no wonder it tasted awful! Dark chocolate chips are a must.

  • Reply Dan February 29, 2016 at 8:15 pm

    Maxine. …boo to you….jo love your reply. And I love the cake. I have a sweet tooth and trying to diet. So this is fantastic and I think the chocolate complements the blueberries. And it’s light too. Fighting the urge for another slice…ah what the hell nom nom nom

  • Reply plasterer bristol March 17, 2016 at 5:23 am

    This looks beautiful, thanks for sharing this delicious recipe.


  • Reply Alexandra March 26, 2016 at 10:58 pm

    Wow! Just made this cake and it is absolutely delicious! This is the closest to a real cake that I have discovered since being keto. Thanks so much for the recipe!:)

  • Reply Shirley April 5, 2016 at 10:15 pm

    I’m a ‘newbie’ baker so I have a pretty basic question about the ground almonds. Do you buy them as ground almonds, or almond flour? If not, do you grind whole almonds in a blender? How fine do they need to be ground — like flour?

    Thanks. I’m looking forward to trying your recipe.

  • Reply Susan Broughton April 15, 2016 at 5:52 pm

    Do you have a subscription newsletter that you send to emails? I would love to receive it if you do!

  • Reply Kelly May 21, 2016 at 12:52 pm

    I know I’m late to the party on this but this recipe is brilliant, thank you so much

  • Reply COCO May 28, 2016 at 11:17 am

    I’m sitting here eating this cake – it’s delicious. Thanks for publishing this recipe. I used 1 cup of almond meal instead of ground almonds and it turned out great. Moist and I love the combo of blueberries and choc -though 70% choc is an acquired taste which I’m slowly getting used to on keto.

    So sorry you have to deal with feral people like Maxime who project their baking inadequacies onto others. The joys of the internet eh! πŸ™‚

  • Reply Delacey August 29, 2016 at 3:34 pm

    Made this recipe yesterday and I think it’s great. My partner and I are both good chefs and sugary desserts are his speciality. So it’s praise indeed that he said he really liked your recipe.

  • Reply Joan Wokefield October 11, 2016 at 10:00 am

    Oh my goodness, this looks A-M-A-Z-I-N-G!! Looking forward to giving it a go this weekend. Cheers Jo!

  • Reply Lottie October 16, 2016 at 7:39 am

    What an amazing find! I’m on my 4th bake of this cake as the 3 colleagues at work I converted to keto this year keep requesting it to get us through long meetings. I didn’t add the full quota of fruit and chocolate (not enough left in the cupboards) the first time so it did taste a bit strange if you were expecting a normal cake. However, having been totally off sugar now for 4 months, this cake has become a weekly treat I really look forward to making and eating. Lots of non-keto friends at work love it too! Thanks for all your trials to get to this point Jo! Well done!

  • Reply Jen December 4, 2016 at 6:40 pm

    It needs just a pinch of salt.

  • Reply Jen December 6, 2016 at 2:50 am

    Oh! And if you use 4 large eggs, it’s a little soupy and takes longer to bake, but it domes right up like a champ. πŸ™‚

  • Reply Susan hutchings February 7, 2017 at 9:41 pm

    Excellent cake my partner on low carb sugar diet he loves it and I’ve got really sweet tooth but I love it

  • Reply Michael Murdock April 28, 2017 at 12:47 pm

    Not really a baker. Made this and it tastes great but all my blueberries and chocolate sank to the bottom. How do I prevent this from happening? I want to make this again.

  • Reply Lena July 10, 2017 at 10:19 pm

    Stumbled upon your site when I was searching keto blueberry recipe. I made this today and I thought it was so addictively delicious. I smeared butter on top. Just curious how many slices does entire recipe make?

  • Reply Trish August 28, 2017 at 6:00 pm

    Wow!! Made this today and 4 hrs later tried a slice – as it didn’t all fit into the container :-)!. It tastes fabulous. I whisked up the egg whites to give the cake more air before folding in the rest of ingredients and reduced baking power to 1.5 tsp. So happy I have found a sugar and sweetener free dessert to use up my bountiful harvest of blueberries. Thank you Jo – keep experimenting we need your recipes.

  • Reply Jack August 30, 2017 at 11:03 am

    Hey Jo!
    I just tried out this recipe, I really liked it! (though my non-keto housemates not so much haha)
    My only problem was that all the berries and chocolate sank straight to the bottom of the mixture as I put them in the oven, leaving me with a strong purple layer that tasted fantastic at the bottom and a more bland upper two-thirds devoid of both chocolate and berries!
    Do you have any advice or ideas on how this might have happened/what I can do to prevent it next time I make it πŸ™‚


    • Reply Jo September 3, 2017 at 8:33 pm

      Hi Jack, ah that’s a shame! Were they extra large blueberries? This could have aided their sinking. Give the mixture lost of stirring before adding the blueberries to get lots of air in the mixture, then carefully fold the berries in to prevent loss of that air. This can help πŸ™‚

  • Reply Vicky October 3, 2017 at 10:40 pm

    This cake is amazing! I can bake this better than I ever have a cake with flour! I did one wil almond essence and raspberries. Does this alter the balance of it significantly? Perfect for a sweet fix. Thank you for posting.

  • Reply suki oris December 14, 2017 at 12:59 pm

    Hi Jo,
    I tried this recipe last night and i feel really bad to say this but was left disapointed and confused!! it tasted absolutley dreadful and extremely bitter, ontop of this all of the dark chocolate chips and blueberries sank to the bottom!
    After going through the ingredients again one by one I realised that i had used Baking soda instead of Baking powder!!
    Today i have bought all of the correct ingredients again because i am so keen to try this delicious looking cake.
    I read one of the comments above and it said egg whites were used! Do i need to use egg whites because it doesn’t say that in your recipe?
    Thanks πŸ˜‰

  • Reply Blair March 27, 2018 at 12:16 am

    Hi Jo,

    I used one cup of almond flour and the mixture was still very doughy. I had to add to 2 cups of almond beverage to get it into a consistency like batter. What did I do wrong?

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