Low Carb Ricotta Blueberry Cake
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.
Servings: 10 servings
Calories: 256kcal
Cost: $15
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.
Video
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.
Nutrition
Calories: 256kcal | Carbohydrates: 9g | Protein: 10g | Fat: 22g | Fiber: 3g | Sugar: 2g
