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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.