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–+ servings

Keto Cottage Cheese Blueberry Cake

This low carb and keto friendly treat is well worth making. It delivers wonderful flavor and makes any dessert time special.
Keto Cottage Cheese Blueberry Cake
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 295 kcal
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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)

Equipment

  • blender
  • 8-inch round cake pan

Instructions
 

  • Preheat the oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
  • Blend the cottage cheese until smooth. Whisk it with the eggs, melted butter, lemon zest and vanilla until creamy.
  • 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.
  • Toss the blueberries with 1 teaspoon coconut flour so they don't sink. Gently fold two thirds of them into the batter.
  • Spread the batter into the pan and scatter the remaining blueberries on top.
  • Bake for 35 to 40 minutes, until golden and a toothpick in the center comes out clean, avoiding the berries.
  • Cool in the pan for 15 minutes, then transfer to a rack. Dust with powdered sweetener once completely cool and serve.

Nutrition

Serving: 1servingCalories: 295kcalCarbohydrates: 11gProtein: 11gFat: 23g
Keyword blueberry cake, keto cake, low carb
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