30+ Flavorful Keto Blueberry Cake Recipes for Every Occasion

If you’re following a keto diet, you don’t have to miss out on delicious desserts.

Keto-friendly cakes can be just as satisfying as their high-carb counterparts, and when it comes to low-carb treats, blueberries are a standout ingredient.

Packed with antioxidants, fiber, and flavor, blueberries make the perfect addition to any keto dessert.

In this article, we’ve rounded up over 30 amazing keto blueberry cake recipes that are not only easy to make but also perfect for satisfying your sweet tooth without kicking you out of ketosis.

From rich almond flour cakes to fluffy coconut flour creations, these blueberry cakes offer a wide variety of flavors and textures, ensuring there’s a recipe for everyone.

Whether you’re preparing for a special occasion or just need a snack to pair with your afternoon coffee, these keto cakes are sure to impress.

So, grab your apron and get ready to bake some incredible low-carb blueberry treats!

30+ Flavorful Keto Blueberry Cake Recipes for Every Occasion

With these 30+ keto blueberry cake recipes, you’ll never have to compromise on taste or quality.

These cakes are made with keto-friendly ingredients like almond flour, coconut flour, and sweeteners that won’t raise your blood sugar.

Whether you prefer a simple blueberry muffin or a more decadent layered cake, these recipes will help you create a delicious low-carb dessert that fits your lifestyle.

The best part?

These keto blueberry cakes are so flavorful and satisfying, you’ll find yourself enjoying them any time of the day.

Blueberry Almond Keto Cake

This moist and flavorful keto blueberry almond cake combines the nutty richness of almond flour with the sweet tang of fresh blueberries. It’s a delightful treat for those following a low-carb lifestyle while still indulging in a classic dessert experience.

Ingredients

• 2 cups almond flour
• ½ cup erythritol or keto sweetener of choice
• 1 tsp baking powder
• ¼ tsp salt
• 3 large eggs
• ¼ cup unsalted butter, melted
• 1 tsp vanilla extract
• ½ cup unsweetened almond milk
• ¾ cup fresh or frozen blueberries

Instructions
Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper. Combine almond flour, erythritol, baking powder, and salt in a large bowl. In a separate bowl, whisk together eggs, melted butter, vanilla extract, and almond milk until smooth. Gradually fold the wet ingredients into the dry ingredients, mixing until fully combined. Gently fold in the blueberries. Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This cake pairs beautifully with a dollop of whipped cream or a sprinkle of powdered erythritol. It’s the perfect companion for tea or coffee and makes a satisfying dessert or mid-day snack.

Coconut Blueberry Keto Pound Cake

This decadent keto coconut blueberry pound cake boasts a moist, dense texture that’s balanced with the natural sweetness of blueberries and the tropical flair of coconut. Ideal for special occasions or an everyday indulgence.

Ingredients

• 1 ¾ cups coconut flour
• ¾ cup erythritol or monk fruit sweetener
• ½ tsp baking soda
• ¼ tsp salt
• 4 large eggs
• ½ cup coconut oil, melted
• 1 tsp coconut extract
• ½ cup full-fat coconut milk
• 1 cup blueberries

Instructions
Preheat the oven to 325°F (165°C) and grease a loaf pan or line it with parchment paper. Mix the coconut flour, erythritol, baking soda, and salt in a large mixing bowl. In another bowl, whisk together eggs, melted coconut oil, coconut extract, and coconut milk until smooth. Gradually add the wet ingredients to the dry ingredients, mixing until fully incorporated. The batter will be thick. Fold in the blueberries gently to avoid breaking them. Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.

This pound cake is dense and rich, with bursts of juicy blueberry goodness. Serve with a drizzle of keto-friendly glaze or enjoy it plain as a hearty, satisfying treat.

Lemon Blueberry Keto Mug Cake

This single-serve lemon blueberry keto mug cake is quick to make, bursting with zesty lemon flavor and juicy blueberries. Perfect for when you’re craving a dessert but don’t want to bake a whole cake.

Ingredients

• 3 tbsp almond flour
• 1 tbsp coconut flour
• 1 ½ tbsp erythritol
• ¼ tsp baking powder
• 1 large egg
• 2 tbsp melted butter or coconut oil
• 1 tbsp lemon juice
• ½ tsp lemon zest
• 2 tbsp blueberries

Instructions
In a microwave-safe mug, combine almond flour, coconut flour, erythritol, and baking powder. Add the egg, melted butter, lemon juice, and lemon zest, mixing until smooth. Gently fold in the blueberries. Microwave on high for 60-90 seconds, checking at intervals, until the cake is set and fluffy. Let it cool for a minute before enjoying it directly from the mug or turning it out onto a plate.

This mug cake is an ideal quick dessert or breakfast treat. The combination of tangy lemon and sweet blueberries creates a burst of flavor in every bite, satisfying your cravings in minutes.

Keto Blueberry Cheesecake Cake

This keto blueberry cheesecake cake is a delightful fusion of creamy cheesecake and soft, moist cake, topped with fresh blueberries for an irresistible touch. It’s a perfect dessert for those who love the richness of cheesecake but want to keep it low-carb.

Ingredients

• 1 cup almond flour
• ½ cup erythritol or sweetener of choice
• 1 tsp baking powder
• ¼ tsp salt
• 3 large eggs
• ¼ cup unsalted butter, melted
• 1 tsp vanilla extract
• ¼ cup unsweetened almond milk
• 8 oz cream cheese, softened
• ½ cup heavy cream
• 1 cup fresh blueberries

Instructions
Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan. In a large bowl, mix almond flour, erythritol, baking powder, and salt. In another bowl, whisk together eggs, melted butter, vanilla extract, and almond milk. Combine the wet ingredients with the dry ingredients and mix until smooth. Pour the batter into the prepared pan and bake for 25-30 minutes until a toothpick comes out clean. Meanwhile, prepare the cheesecake layer by beating the softened cream cheese and heavy cream together until smooth. Once the cake has cooled slightly, spread the cheesecake mixture over the top and scatter the fresh blueberries on top. Return the cake to the oven for another 10-12 minutes to set the cheesecake layer. Allow the cake to cool completely before slicing.

This cake delivers both a creamy and light texture, with the fresh blueberries adding a burst of flavor in every bite. It’s an excellent option for those looking for a show-stopping dessert without the guilt.

Keto Blueberry Lemon Loaf Cake

With the bright flavors of lemon and the sweetness of blueberries, this keto-friendly loaf cake is moist, fluffy, and bursting with fresh, tangy notes. It’s a delicious and easy-to-make dessert that’s perfect for breakfast or as an afternoon snack.

Ingredients

• 2 cups almond flour
• ¾ cup erythritol or preferred sweetener
• 1 tsp baking powder
• ¼ tsp salt
• 3 large eggs
• ¼ cup coconut oil, melted
• ¼ cup lemon juice
• 1 tbsp lemon zest
• ½ cup blueberries

Instructions
Preheat the oven to 350°F (175°C) and grease a loaf pan. In a large bowl, combine the almond flour, erythritol, baking powder, and salt. In a separate bowl, whisk together eggs, melted coconut oil, lemon juice, and lemon zest. Stir the wet ingredients into the dry ingredients until well mixed. Gently fold in the blueberries. Pour the batter into the prepared loaf pan and smooth the top. Bake for 40-45 minutes or until the loaf is golden brown and a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.

This loaf cake has a perfect balance of tangy lemon and sweet blueberries, making it a refreshing treat for any time of the day. It’s not only keto-friendly but also rich in flavor and texture, making it a must-try for low-carb dessert lovers.

Keto Blueberry Yogurt Mug Cake

This keto blueberry yogurt mug cake is a quick and easy dessert that offers a moist, fluffy texture with the added creaminess of yogurt. It’s a perfect single-serving treat that can be whipped up in a matter of minutes.

Ingredients

• 2 tbsp almond flour
• 1 tbsp coconut flour
• 2 tbsp erythritol or sweetener of choice
• ¼ tsp baking powder
• 1 large egg
• 2 tbsp full-fat plain yogurt
• 1 tbsp unsweetened almond milk
• 2 tbsp fresh blueberries

Instructions
In a microwave-safe mug, mix together almond flour, coconut flour, erythritol, and baking powder. Add the egg, yogurt, and almond milk, then stir until smooth. Gently fold in the blueberries. Microwave the mug on high for 60-90 seconds until the cake is set and slightly golden on top. Allow it to cool for a minute before serving.

This mug cake is a perfect quick fix for your sweet tooth, with the yogurt adding a soft, moist texture. It’s a low-carb dessert that’s easy to make and even easier to enjoy!

Keto Blueberry Cinnamon Swirl Cake

This keto blueberry cinnamon swirl cake is a fragrant and delicious dessert that combines the sweetness of blueberries with the warm, comforting flavor of cinnamon. Perfect for a cozy afternoon or any special occasion, it’s sure to satisfy your low-carb cake cravings.

Ingredients

• 1 ½ cups almond flour
• ¼ cup coconut flour
• ¾ cup erythritol or preferred sweetener
• 1 tsp cinnamon
• 1 ½ tsp baking powder
• ¼ tsp salt
• 3 large eggs
• ¼ cup unsweetened almond milk
• 1 tsp vanilla extract
• ¼ cup unsalted butter, melted
• ½ cup fresh blueberries

Instructions
Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan. In a large bowl, combine almond flour, coconut flour, erythritol, cinnamon, baking powder, and salt. In a separate bowl, whisk together eggs, almond milk, vanilla extract, and melted butter. Gradually fold the wet ingredients into the dry ingredients until the batter is smooth. Gently fold in the blueberries. Pour half of the batter into the prepared pan. Sprinkle a little cinnamon over the batter and swirl it using a toothpick or knife. Pour the remaining batter on top and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool before serving.

The combination of blueberries and cinnamon creates a lovely contrast in flavor, making each bite a delightful experience. This cake offers the perfect balance of sweetness and spice and makes for an excellent dessert or snack.

Keto Blueberry Chocolate Chip Cake

If you’re a fan of chocolate and blueberries, this keto-friendly blueberry chocolate chip cake will quickly become your go-to dessert. It combines the richness of dark chocolate with the freshness of blueberries for a treat that’s both decadent and low-carb.

Ingredients

• 1 ½ cups almond flour
• ¼ cup erythritol or preferred sweetener
• 1 tsp baking powder
• ¼ tsp salt
• 2 large eggs
• ¼ cup unsweetened cocoa powder
• ¼ cup unsweetened almond milk
• 1 tsp vanilla extract
• ¼ cup dark chocolate chips (sugar-free)
• ½ cup fresh blueberries

Instructions
Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan. In a large bowl, combine almond flour, erythritol, baking powder, salt, and cocoa powder. In another bowl, whisk together eggs, almond milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until smooth. Gently fold in the dark chocolate chips and blueberries. Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before slicing and serving.

This cake delivers a rich and indulgent experience with the perfect combination of fruity sweetness and chocolatey goodness. It’s a great option for anyone craving a dessert that fits within a keto lifestyle without sacrificing flavor.

Keto Blueberry Coconut Flour Cake

This keto blueberry coconut flour cake is light, fluffy, and bursting with blueberry goodness. The addition of coconut flour gives it a unique texture that’s both satisfying and delicious, making it the perfect choice for a low-carb treat.

Ingredients

• ½ cup coconut flour
• ¾ cup erythritol or sweetener of choice
• 1 ½ tsp baking powder
• ¼ tsp salt
• 5 large eggs
• ½ cup unsweetened almond milk
• ¼ cup coconut oil, melted
• 1 tsp vanilla extract
• ¾ cup fresh blueberries

Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. In a large bowl, combine coconut flour, erythritol, baking powder, and salt. In a separate bowl, whisk together eggs, almond milk, melted coconut oil, and vanilla extract. Gradually add the wet ingredients to the dry ingredients and stir until smooth. Gently fold in the blueberries, being careful not to crush them. Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool before slicing and serving.

The coconut flour gives this cake a light, airy texture, while the blueberries add a burst of freshness. It’s a simple, yet delicious dessert that’s perfect for anyone following a keto diet.

Keto Blueberry Chia Seed Cake

This keto blueberry chia seed cake is packed with healthy omega-3s from chia seeds and bursting with the freshness of blueberries. It’s a nutrient-dense treat that’s not only low in carbs but also a great source of fiber, making it perfect for anyone looking for a wholesome dessert.

Ingredients

• 1 ½ cups almond flour
• ¼ cup chia seeds
• ½ cup erythritol or preferred sweetener
• 1 tsp baking powder
• ¼ tsp salt
• 3 large eggs
• ¼ cup unsweetened almond milk
• ¼ cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 cup fresh blueberries

Instructions
Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan. In a large bowl, combine almond flour, chia seeds, erythritol, baking powder, and salt. In another bowl, whisk together eggs, almond milk, melted butter, and vanilla extract. Gradually mix the wet ingredients into the dry ingredients until smooth. Gently fold in the blueberries, being careful not to crush them. Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool before slicing.

This cake has a wonderful combination of textures, with the chia seeds adding a slight crunch and the blueberries providing natural sweetness. It’s a nutritious dessert that satisfies both cravings and dietary goals.

Keto Blueberry Poppy Seed Cake

The refreshing tartness of blueberries combined with the light, citrusy flavor of poppy seeds makes this keto-friendly cake a delightful treat. It’s perfect for those who love the subtle crunch of poppy seeds paired with a soft, fluffy cake.

Ingredients

• 1 ½ cups almond flour
• ¼ cup poppy seeds
• ½ cup erythritol or sweetener of choice
• 1 ½ tsp baking powder
• ¼ tsp salt
• 3 large eggs
• ¼ cup unsweetened almond milk
• ¼ cup unsalted butter, melted
• 1 tsp lemon zest
• 1 tsp vanilla extract
• 1 cup fresh blueberries

Instructions
Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan. In a large bowl, combine almond flour, poppy seeds, erythritol, baking powder, and salt. In another bowl, whisk together eggs, almond milk, melted butter, lemon zest, and vanilla extract. Slowly add the wet ingredients to the dry ingredients, stirring until fully combined. Gently fold in the blueberries. Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool before serving.

This cake offers a wonderful balance of flavors and textures. The tangy blueberries and fragrant lemon zest perfectly complement the slight crunch of the poppy seeds, making it an ideal dessert for any occasion.

Keto Blueberry Almond Butter Cake

For a rich, nutty, and deeply satisfying dessert, this keto blueberry almond butter cake is the answer. Almond butter gives the cake a smooth, creamy texture, while the blueberries add pops of sweetness throughout.

Ingredients

• 1 ½ cups almond flour
• ½ cup almond butter
• ¾ cup erythritol or preferred sweetener
• 1 tsp baking powder
• ¼ tsp salt
• 3 large eggs
• ¼ cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 cup fresh blueberries

Instructions
Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan. In a large bowl, combine almond flour, erythritol, baking powder, and salt. In another bowl, whisk together almond butter, eggs, almond milk, and vanilla extract until smooth. Add the wet ingredients to the dry ingredients and stir until fully combined. Gently fold in the blueberries. Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool before slicing and serving.

The almond butter adds a richness to this cake that pairs perfectly with the sweetness of the blueberries. This cake is ideal for anyone craving a more indulgent dessert that still fits within a keto diet. It’s perfect for breakfast, as a snack, or as a special dessert.

Keto Blueberry Ricotta Cake

This keto blueberry ricotta cake is incredibly moist, thanks to the creamy ricotta cheese, which also adds a rich flavor. Combined with the natural sweetness of blueberries, it creates a delightful, low-carb dessert that’s both satisfying and decadent.

Ingredients

• 1 ½ cups almond flour
• ½ cup ricotta cheese
• ¾ cup erythritol or sweetener of choice
• 1 tsp baking powder
• ¼ tsp salt
• 3 large eggs
• ¼ cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 cup fresh blueberries

Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. In a large bowl, combine almond flour, erythritol, baking powder, and salt. In another bowl, whisk together the ricotta cheese, eggs, almond milk, and vanilla extract until smooth. Add the wet ingredients to the dry ingredients and stir to combine. Gently fold in the blueberries. Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.

The ricotta cheese gives this cake a luxurious texture, while the blueberries add a burst of freshness. This cake is a great choice for a light dessert or even a breakfast treat.

Keto Blueberry Coffee Cake

This keto blueberry coffee cake combines the classic flavors of a crumbly coffee cake with the tartness of blueberries. The cinnamon-sugar topping, made with a keto-friendly sweetener, adds the perfect finishing touch, making it an ideal treat for any time of the day.

Ingredients

• 2 cups almond flour
• ¾ cup erythritol or sweetener of choice
• 1 tsp cinnamon
• 1 tsp baking powder
• ¼ tsp salt
• 3 large eggs
• ¼ cup unsweetened almond milk
• ¼ cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• For the topping: 2 tbsp erythritol, 1 tsp cinnamon

Instructions
Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan. In a large bowl, combine almond flour, erythritol, cinnamon, baking powder, and salt. In another bowl, whisk together eggs, almond milk, melted butter, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until smooth. Gently fold in the blueberries. Pour the batter into the prepared pan. In a small bowl, mix the erythritol and cinnamon for the topping, then sprinkle it over the batter. Bake for 30-35 minutes or until the top is golden and a toothpick comes out clean. Let the cake cool before serving.

The cinnamon-sweet topping adds a wonderful contrast to the soft and moist cake beneath. This coffee cake is perfect for pairing with a cup of coffee or tea, making it an ideal snack or breakfast option.

Keto Blueberry Avocado Cake

This unique keto blueberry avocado cake uses creamy avocado to provide a smooth, moist texture while keeping the cake rich in healthy fats. The blueberries add a fresh sweetness that pairs wonderfully with the subtle flavor of the avocado.

Ingredients

• 1 ½ cups almond flour
• ½ cup ripe avocado, mashed
• ¾ cup erythritol or sweetener of choice
• 1 tsp baking powder
• ¼ tsp salt
• 3 large eggs
• ¼ cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 cup fresh blueberries

Instructions
Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan. In a large bowl, combine almond flour, erythritol, baking powder, and salt. In another bowl, whisk together the mashed avocado, eggs, almond milk, and vanilla extract until smooth. Add the wet ingredients to the dry ingredients and mix until well combined. Gently fold in the blueberries. Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before serving.

The avocado provides a subtle creaminess and richness to the cake, while the blueberries burst with flavor. This cake is a great way to incorporate healthy fats into your keto diet while still enjoying a delicious dessert.

Keto Blueberry Zucchini Cake

This keto blueberry zucchini cake is a wonderful way to incorporate vegetables into your dessert without sacrificing flavor. The zucchini keeps the cake moist while the blueberries provide a burst of sweetness, creating a perfect balance.

Ingredients

• 1 ½ cups almond flour
• ½ cup coconut flour
• ¾ cup erythritol or sweetener of choice
• 1 tsp baking powder
• ¼ tsp salt
• 3 large eggs
• ½ cup unsweetened almond milk
• ¼ cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 1 cup grated zucchini (water squeezed out)

Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. In a large bowl, mix almond flour, coconut flour, erythritol, baking powder, and salt. In a separate bowl, whisk together eggs, almond milk, melted butter, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until smooth. Fold in the grated zucchini and blueberries. Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool before slicing and serving.

This cake is rich in fiber from both the zucchini and blueberries, making it a healthy, satisfying treat. It’s a great option for anyone looking for a dessert that’s light, moist, and full of flavor.

Keto Blueberry and Walnut Cake

This keto blueberry and walnut cake combines the earthy, crunchy texture of walnuts with the sweet and tangy blueberries. It’s a rich, satisfying dessert that feels indulgent while still staying low-carb.

Ingredients

• 1 ½ cups almond flour
• ½ cup chopped walnuts
• ¾ cup erythritol or sweetener of choice
• 1 tsp baking powder
• ¼ tsp salt
• 3 large eggs
• ¼ cup unsweetened almond milk
• ¼ cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 cup fresh blueberries

Instructions
Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan. In a large bowl, combine almond flour, walnuts, erythritol, baking powder, and salt. In another bowl, whisk together eggs, almond milk, melted butter, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until well mixed. Gently fold in the blueberries. Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool before serving.

The combination of walnuts and blueberries creates a lovely contrast in both flavor and texture, making this cake a delightful treat that satisfies both nut lovers and fruit enthusiasts alike. It’s perfect for an afternoon snack or a light dessert.

Keto Blueberry Ricotta Muffins

These keto blueberry ricotta muffins are soft, fluffy, and full of flavor. The ricotta cheese provides a creamy texture while the blueberries add a burst of freshness in each bite. These muffins make a perfect grab-and-go snack or a healthy breakfast option.

Ingredients

• 1 ½ cups almond flour
• ½ cup ricotta cheese
• ¾ cup erythritol or sweetener of choice
• 1 tsp baking powder
• ¼ tsp salt
• 3 large eggs
• ¼ cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 cup fresh blueberries

Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. In a large bowl, combine almond flour, ricotta cheese, erythritol, baking powder, and salt. In another bowl, whisk together eggs, almond milk, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until smooth. Gently fold in the blueberries. Spoon the batter evenly into the muffin tin. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool before serving.

These muffins are light and moist with the perfect balance of sweetness from the blueberries and creaminess from the ricotta. They’re ideal for meal prepping, as they store well and make a quick, satisfying snack or breakfast.

Keto Blueberry Almond Flour Cake

This keto blueberry almond flour cake is light, fluffy, and bursting with fresh blueberries. The almond flour provides a nutty flavor and a satisfying texture, making this cake a perfect low-carb treat for any occasion.

Ingredients

• 1 ½ cups almond flour
• ½ cup erythritol or preferred sweetener
• 1 tsp baking powder
• ¼ tsp salt
• 3 large eggs
• ¼ cup unsweetened almond milk
• 1 tsp vanilla extract
• ½ cup unsalted butter, melted
• 1 cup fresh blueberries

Instructions
Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan. In a large bowl, combine almond flour, erythritol, baking powder, and salt. In another bowl, whisk together eggs, almond milk, vanilla extract, and melted butter. Add the wet ingredients to the dry ingredients and mix until smooth. Gently fold in the blueberries, being careful not to crush them. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool before slicing and serving.

This cake is moist and lightly sweet, with the almond flour providing a rich flavor and the blueberries adding natural sweetness. It’s a great option for a snack, breakfast, or a low-carb dessert.

Keto Blueberry Coconut Cake

This keto blueberry coconut cake combines the tropical flavors of coconut with the sweetness of fresh blueberries. The coconut flour gives the cake a light texture, while the blueberries offer a fruity burst of flavor in every bite.

Ingredients

• 1 ½ cups coconut flour
• ¾ cup erythritol or sweetener of choice
• 1 tsp baking powder
• ¼ tsp salt
• 3 large eggs
• ½ cup unsweetened almond milk
• ¼ cup coconut oil, melted
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• ¼ cup unsweetened shredded coconut (optional for topping)

Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. In a large bowl, combine coconut flour, erythritol, baking powder, and salt. In another bowl, whisk together eggs, almond milk, melted coconut oil, and vanilla extract. Gradually add the wet ingredients to the dry ingredients and mix until smooth. Gently fold in the blueberries. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. If using, sprinkle the shredded coconut on top during the last 5 minutes of baking. Let the cake cool before serving.

The coconut flavor pairs beautifully with the blueberries, and the cake is light yet satisfying. It’s a great dessert option for those following a keto lifestyle and looking for something both refreshing and indulgent.

Keto Blueberry Chia Muffins

These keto blueberry chia muffins are packed with fiber and healthy fats, making them a great option for a nutritious breakfast or snack. The chia seeds add a slight crunch and boost the texture of the muffins, while the blueberries provide sweetness and freshness.

Ingredients

• 1 ½ cups almond flour
• ¼ cup chia seeds
• ¾ cup erythritol or preferred sweetener
• 1 tsp baking powder
• ¼ tsp salt
• 3 large eggs
• ¼ cup unsweetened almond milk
• ¼ cup coconut oil, melted
• 1 tsp vanilla extract
• 1 cup fresh blueberries

Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. In a large bowl, combine almond flour, chia seeds, erythritol, baking powder, and salt. In another bowl, whisk together eggs, almond milk, melted coconut oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until fully combined. Gently fold in the blueberries. Spoon the batter evenly into the muffin cups. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool before serving.

These muffins are perfect for a grab-and-go breakfast or as a quick snack. The chia seeds and blueberries provide added nutrients and flavor, making them a satisfying and healthy option for anyone on a keto diet.

Note: More recipes are coming soon!