Keto Cottage Cheese Blueberry Cake

Sometimes I just want a simple slice of cake to enjoy with my morning coffee.

That is why I created this keto cottage cheese blueberry cake. It is soft, light, and bursting with sweet fruit in every single bite.

Blending cottage cheese into the batter might sound a little unusual at first, but it creates a wonderful texture and keeps the cake moist.

Best of all, this treat is low carb and keto friendly, so you can enjoy a comforting dessert without worrying about sugar crashes.

It takes only a few minutes to stir everything together, and it bakes up into a beautiful golden cake that the whole family will love.

Why You’ll Love This Recipe

Ultra Moist Crumb – Blended cottage cheese keeps the crumb melt-in-your-mouth moist without any traditional keto dryness.

Bursting With Berries – Juicy fresh blueberries burst in every bite, giving you authentic bakery flavor without excess carbs.

Hidden Protein Punch – Creamy cottage cheese sneaks in extra protein to keep you satisfied on your keto journey.

Incredibly Easy Steps – You only need basic kitchen tools and quick steps to bake this stunning low carb treat.

Recipe Ingredients

• 2 cups Almond Flour
• 2 tbsp Coconut Flour
• 1/2 cup Granulated Erythritol Sweetener
• 2 tsp Baking Powder
• 1/4 tsp Salt
• 3 Large Eggs, Room Temperature
• 3/4 cup Full-Fat Cottage Cheese
• 1/4 cup Unsalted Butter, Melted
• 1 tbsp Lemon Zest
• 2 tsp Vanilla Extract
• 1 cup Fresh Blueberries
• 1 tsp Coconut Flour (For Tossing Berries)
• 1 tbsp Powdered Erythritol Sweetener (For Dusting)

How To Make

Step 1

Preheat the oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.

Step 2

Blend the cottage cheese until smooth. Whisk it with the eggs, melted butter, lemon zest and vanilla until creamy.

Step 3

In a separate bowl, whisk the almond flour, 2 tablespoons coconut flour, granulated sweetener, baking powder and salt. Add to the wet ingredients and stir until combined.

Step 4

Toss the blueberries with 1 teaspoon coconut flour so they don’t sink. Gently fold two thirds of them into the batter.

Step 5

Spread the batter into the pan and scatter the remaining blueberries on top.

Step 6

Bake for 35 to 40 minutes, until golden and a toothpick in the center comes out clean, avoiding the berries.

Step 7

Cool in the pan for 15 minutes, then transfer to a rack. Dust with powdered sweetener once completely cool and serve.

Tips

Puree The Cottage Cheese Completely

You will get the best results if you blend the cottage cheese until there are zero lumps left. It should look like thick, silky yogurt before you add anything else.

Any leftover curds will turn into small, rubbery wet spots while the cake bakes. Pureeing it totally smooth ensures your low carb crumb stays soft and even throughout.

Watch Your Butter And Egg Temperatures

From my experience, cold eggs can quickly ruin the texture of the wet mixture. You need the eggs at room temperature and the melted butter slightly cooled down.

If you mix cold eggs with melted butter, the butter will seize up into greasy little chunks. Having everything warm or at room temperature creates a smooth batter that bakes evenly.

Measure The Coconut Flour Carefully

Coconut flour pulls in a huge amount of moisture very fast. I recommend spooning the flour into your measuring spoon and leveling it off flat with the back of a knife.

If you scoop straight from the bag, you will pack in too much flour. Even one extra teaspoon can make this low carb cake dense and dry instead of moist.

More Recipes

• Keto Cottage Cheese Lemon Blueberry Bread
• Keto Lemon Blueberry Crumb Cheesecake Bars
• Keto Lemon Blueberry Pound Cake
• Keto Raspberry Yogurt Crumb Cake
• Low Carb Ricotta Lemon Cake

Frequently Asked Questions

Can I use frozen blueberries instead of fresh ones?

Yes, frozen blueberries work well, but do not thaw them before adding them to the batter.

Toss them in the coconut flour while they are still frozen solid so they do not bleed color or make the batter too wet.