This Low Carb Ricotta Blueberry Cake is a scrumptious treat combining creamy ricotta and juicy blueberries. It's perfect for those seeking a low-carb, gluten-free or no-sugar-added cake. It turns out super moist from the ricotta, and it's easy to make.
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Why you'll love this low carb ricotta blueberry cake
Nutritional Benefits
It's low in carbs, higher in protein than traditional cakes and it's gluten-free and made with minimal ingredients.
Versatility
Depending on your dietary needs, this no sugar added ricotta blueberry cake can be enjoyed for breakfast, brunch or dessert. It's a low-carb modified version of Ina Garten's Blueberry Ricotta Breakfast Cake.
Flavor Profile
The creamy, slightly tangy flavor of ricotta and sour cream blends perfectly with the juicy tart blueberries, creating a fresh and rich, tasty bite that's not overly sweet.
You might also enjoy these Blueberry Cottage Cheese Muffins or there Lemon Blueberry Diabetic Muffins made in the air fryer.
Ingredients Overview
Main Ingredients
- ¼ cup unsalted butter
- 1 cup granular monk fruit sweetener or sweetener alternative
- 3 large eggs
- 1 cup ricotta cheese
- 2 tablespoon sour cream
- 1 teaspoon vanilla extract
- 3 cups almond flour
- 1 tablespoon baking powder
- 2 cups fresh blueberries
- 1 tablespoon powdered monk fruit (for dusting, optional)
Optional Add-ins
- Cinnamon
- Pinch of salt
- Protein Powder
Step by step instructions
Preperation
- Preheat the oven to 350°F (175°C). Grease a 9" springform pan with butter and lightly dust with almond flour.
Mixing the Batter
- In a large mixing bowl or stand mixer, cream the softened butter and monk fruit sweetener until smooth and fluffy. Add eggs one at a time, mixing well after each addition. Mix in the ricotta, sour cream, and vanilla extract until fully combined.
- In a separate bowl, whisk together almond flour and baking powder. Add the dry mixture to the wet ingredients and mix until fully combined, scraping down the sides of the bowl as needed.
- Fold in 1 ⅓ cups of the blueberries gently (freeze them for 30 minutes first for best results). Be careful not to break them.
- Transfer the batter to the prepared springform pan and smooth the top.
- Top with the remaining ⅔ cup of blueberries, gently pressing them halfway into the batter.
Baking
- Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan (at least 20 minutes), then remove from the springform pan.
- Dust with powdered monk fruit (sweetener) before serving, if desired.
Recipe Tips
- Ricotta: Make sure to drain the ricotta to prevent excess moisture.
- Cool it: Allow the cake to completely cool before removing from the springform pan. Otherwise, it may fall apart.
- Freeze Blueberries: For best results, freeze the blueberries for a ½ hour before adding them to the batter.
- Fold in Blueberries: gently fold in the blueberries, try not to break them open otherwise it will discolor the cake.
Pro Tip: Protein Boost
This low carb blueberry ricotta cake already has about 10g of protein per slice, but if you want to increase that, you can replace ½ cup of the almond flour with 1 scoop of low-carb vanilla protein powder. It blends well with the flavors and adds a protein boost without altering the texture too much.
Serving Suggestions
Toppings
- Dust with powdered sweetener and a dollop of freshly whipped cream or a dollop of this Low Carb Blueberry Sauce.
- Sprinkle with some lemon zest to add a bright, fresh flavor.
- Toast some slivered almonds and scatter them on top of the cake.
Pairings
- Enjoy with a cup of coffee or herbal tea. This Strawberry Latte or this Maple Peanut Butter Coffee hits the spot.
- A scoop of sugar-free ice cream like this Sugar Free Ricotta Lemon Gelato.
If you enjoy using ricotta in recipes, you might also like this Whipped Ricotta with Dip with Feta and Cream Cheese or these Crispy Low Carb Ricotta Ball. If you prefer cottage cheese over ricotta these Low Carb Bagels made with Cottage Cheese will hit the spot.
Nutritional Information
Compared to traditional cakes, this low-carb ricotta blueberry cake has more protein and is lower in carbs.
Per serving:
- Calories: 256
- Carbs: 9g
- Fat: 22g
- Fiber: 3g
- Sugar: 2g
- Protein: 10g
Storage
Refrigeration
Store in an airtight container for up to 5 days.
Freezing
Wrap slices individually and freeze for up to 2 months.
Frequently Asked Questions
Yes, but drain them thoroughly to prevent excess moisture in the cake. Don't thaw the blueberries completely because they do better if they are slightly frozen.
For a nut-free alternative, you can use coconut flour, but adjustments in quantity and liquid are necessary due to its absorbency.
The best rule of thumb is to replace every 1 cup of almond flour with a ¼ cup of coconut flour. Then, increase the amount of liquid by using one additional egg for every ¼ cup of coconut flour called for in the recipe.
Replace ricotta and sour cream with a dairy-free alternative like almond-based ricotta and ensure all other ingredients are dairy-free.
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Recipe Card
Low Carb Ricotta Blueberry Cake
Instructional Recipe Video
Ingredients
- ¼ cup unsalted butter softened
- 1 cup granular monk fruit sweetener
- 3 large eggs room temperature
- 1 cup ricotta cheese room temperature
- 2 tablespoon sour cream room temperature
- 1 teaspoon vanilla extract
- 3 cups almond flour
- 1 tablespoon baking powder
- 2 cups fresh blueberries divided
- 1 tablespoon powdered monk fruit for dusting, optional
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9" springform pan with butter and lightly dust with almond flour.
- In a large mixing bowl or stand mixer, cream the softened butter and monk fruit sweetener until smooth and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in the ricotta, sour cream, and vanilla extract until fully combined.
- In a separate bowl, whisk together almond flour and baking powder.
- Add the dry mixture to the wet ingredients and mix until fully combined, scraping down the sides of the bowl as needed.
- Fold in 1 ⅓ cups of the blueberries gently (freeze them for 30 minutes first for best results). Be careful not to break them.
- Transfer the batter to the prepared springform pan and smooth the top.
- Top with the remaining ⅔ cup blueberries, gently pressing them halfway into the batter.
- Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan (at least 20 minutes), then remove from the springform pan.
- Dust with powdered monk fruit before serving, if desired.
Notes
- Room temperature ingredients make a big difference-especially the eggs and ricotta-for better texture and even mixing.
- This cake is great for meal prep-store slices in the fridge or freezer for a quick grab-and-go snack or breakfast.
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Oscar Chimenti says
Moist, flavorful, and perfectly balanced, hard to believe it’s low carb!