Blueberry Keto Cake

by Jo

keto cake

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!

easy keto cake recipe


  • 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

low carb almond cake


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.

Recipe Overview

Print Recipe
4.6 from 5 votes

Keto Cake with Blueberries and Dark Chocolate

A delicious low carb and gluten free cake for satisfying a sweet tooth!
Prep Time5 mins
Cook Time30 mins
Course: Dessert
Cuisine: English
Keyword: keto, keto cake, low carb, low carb cake
Servings: 10
Calories: 180kcal
Cost: £5


  • Weighing scales
  • Bowl
  • 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.

low carb recipes

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.

Storage recommendations

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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Keto cake recipe




Nazia @ Your Sunny Side Up January 12, 2015 - 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! 🙂

Pam January 13, 2015 - 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!

Jackie January 15, 2015 - 11:48 am

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

Alison January 17, 2015 - 7:54 am

Oh my word, I HAVE to make this!!

Marie January 17, 2015 - 3:44 pm

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

Sara January 18, 2015 - 7:21 pm

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

Jo January 19, 2015 - 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.

Lily Denson January 22, 2015 - 7:00 pm

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

Angharad April 27, 2015 - 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 🙂 Thankyou thankyou thankyou x

Jo May 11, 2015 - 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!

Susan Steele May 11, 2015 - 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?

Jo May 11, 2015 - 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 🙂

Mel May 16, 2015 - 6:47 am

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

johnnyangel July 1, 2015 - 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.

johnnyangel July 1, 2015 - 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 395ºF

Becca June 28, 2016 - 2:18 pm

Hey! Thanks for the conversions! 🙂

Amanda October 13, 2017 - 12:54 am

Is the ground almond is that almond flour??

Tracy hughes February 26, 2017 - 9:37 pm

Thaks for the conversion?

Roberta Jackson July 18, 2019 - 8:28 pm


Maxime August 3, 2015 - 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

Jo August 3, 2015 - 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 😉

vanessa August 9, 2015 - 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.

Sobia October 3, 2016 - 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

Craig September 5, 2015 - 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!


Liliane March 23, 2016 - 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!

Billy May 27, 2016 - 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.



Sally March 2, 2017 - 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 😉

Barbara August 23, 2015 - 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?

Jo August 23, 2015 - 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?

Barbara August 23, 2015 - 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. 🙂 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.

Hannah August 24, 2015 - 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 😉 Thanks for the recipe!

Michelle October 7, 2015 - 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.

Katy October 25, 2015 - 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?

Michelle November 7, 2015 - 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.

Jo November 8, 2015 - 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 🙂

Julie Jones February 6, 2016 - 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?

Jo February 8, 2016 - 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.

Dan February 29, 2016 - 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

plasterer bristol March 17, 2016 - 5:23 am

This looks beautiful, thanks for sharing this delicious recipe.


Alexandra March 26, 2016 - 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!:)

Shirley April 5, 2016 - 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.

Susan Broughton April 15, 2016 - 5:52 pm

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

Kelly May 21, 2016 - 12:52 pm

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

COCO May 28, 2016 - 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! 🙂

Delacey August 29, 2016 - 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.

Joan Wokefield October 11, 2016 - 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!

Lottie October 16, 2016 - 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!

Jen December 4, 2016 - 6:40 pm

It needs just a pinch of salt.

Jen December 6, 2016 - 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. 🙂

Susan hutchings February 7, 2017 - 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

Michael Murdock April 28, 2017 - 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.

Lena July 10, 2017 - 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?

Trish August 28, 2017 - 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.

Jack August 30, 2017 - 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 🙂


Jo September 3, 2017 - 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 🙂

Vicky October 3, 2017 - 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.

suki oris December 14, 2017 - 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 😉

Blair March 27, 2018 - 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?

Christy May 2, 2021 - 9:10 am

I think there is a difference between almond flour and ground almond.

Try using ground almond

Mikko September 4, 2018 - 7:32 am


I really love this recipe, thank you! I also use it to for bread with a little modification ( No sweeteners, pinch of salt and vinegar). I also add a half a teaspoon of Xanthan gum to make it more durable. Keep up the good work!

Jo September 6, 2018 - 5:46 pm

Hi Mikko, so glad you like it! It’s a great recipe to add different flavours to 🙂

Alex November 13, 2019 - 12:54 am

5 stars
Make this on a regular basis when trying to lower my carb intake. It’s a wonderful stand-in for normal cake. Highly recommended.

CeeCee July 19, 2020 - 11:13 am

4 stars
Thank you for posting this recipe – I made the cake (with blackcurrants instead of blueberries) and I loved it. I put a cream cheese frosting on it – with a tablespoon of maple syrup in it as sweetness, so I guess that bit’s not low-carb…however it divides up as a tiny amount per slice. My family (not low-carbers) really enjoyed this cake.
My only issue was that all the berries and choc chips sank to the bottom in the baking. Any tips on how I could avoid that happening next time? (It was still delicious and I will be making it regularly.) Thanks so much.

Stefan March 21, 2021 - 5:18 pm

5 stars
This is a great recipe for those that don’t like adding artificial sweeteners to their keto baking!

Jo March 30, 2021 - 4:42 pm

I’m not a fan of artificial anything – natural flavours are best! Thanks for your lovely feedback.

Christy May 2, 2021 - 9:06 am

4 stars
The loaf turned overall good. My blueberries and dark chocolate also sank to the bottom. Might need to add more dry ingredients.

Taste is a bit eggy. But will give it a bit of time and as another comment mentioned it was better the next day.

We added 30 g of artificial sugar just for a little sweetness and substituted the olive oil for coconut oil.

Not sure what some of the other comments are about the flavor is fine, texture is fine. I think for those expecting a sweet treat or are not accustomed to Keto baking needs to stick to what they know.

Sarah B June 9, 2021 - 1:32 pm

5 stars
This is perfect for a guilt-free keto treat. It’s not as sweet as a normal sugar-laden cake, and if you’re not fond of using artificial sweeteners, this really is very enjoyable.


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