Keto Cake with Blueberries and Dark Chocolate
A delicious low carb and gluten free cake for satisfying a sweet tooth!
1lb loaf pan
- 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.