Keto Blueberry Ricotta Cake

Indulge in the delicate sweetness of our Keto Blueberry Ricotta Cake. Perfect for satisfying your dessert cravings without compromising your diet, this cake combines the creamy texture of ricotta with the burst of flavor from fresh blueberries, all while maintaining a low-carb profile.

Course Desserts

Cuisine Italian-Inspired

Keyword Keto Blueberry Ricotta Cake, Keto Ricotta Dessert, Low Carb Blueberry Cake

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 320kcal

Equipment

9-inch springform pan
Medium mixing bowl
Large mixing bowl
Hand mixer or stand mixer
Spatula
Measuring cups and spoons
Parchment paper
Wire cooling rack

Ingredients

1 ½ cups almond flour 150g
½ cup coconut flour 60g
1 teaspoon baking powder 4g
¼ teaspoon salt 1.2g
½ cup unsalted butter, softened 113g
1 cup granulated erythritol 200g
4 large eggs
1 teaspoon vanilla extract 5ml
1 cup whole milk ricotta cheese 250g
1 cup fresh blueberries 148g

Instructions

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt. Set aside.
In a large bowl, cream together the softened butter and erythritol until light and fluffy.
Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Stir in the vanilla extract.
Mix in the ricotta cheese until the mixture is smooth.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Gently fold in the blueberries, being careful not to overmix to prevent the berries from bleeding into the batter.
Pour the batter into the prepared springform pan and smooth the top with a spatula.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan on a wire rack for 15 minutes before releasing the sides of the springform pan. Continue to cool completely before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. For a zestier flavor, add a teaspoon of lemon zest to the batter. If you prefer a sweeter cake, adjust the amount of erythritol to taste.

Nutrition