Low Carb Ricotta Blueberry Cake (Edit recipe)

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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.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

—

INGREDIENTS

10

Serves: 10

Ingredients

.25 cup Butter, Unsalted, softened
1 cup Monk Fruit Sweetener, granular
3 whole Eggs, large (room temperature)
1 cup Ricotta, cheese (room temperature)
2 Tbsp Sour Cream, (room temperature)
1 tsp Vanilla Extract
3 cups Almond Flour
1 Tbsp Baking Powder
2 cups Blueberries, (divided), fresh
1 Tbsp Powdered Monkfruit Sweetener - Lakanto, for dusting, optional

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350u00b0F (175u00b0C). Grease a 9u201d 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 1/3 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 2/3 cup blueberries, gently pressing them halfway into the batter.
Bake for 45u201355 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. For more information, tips and variations please review the recipe video and content above and below the recipe card. If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions. Nutrition info is estimated and varies by ingredients, measurements, and portions.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	196
Fat:	13 g
Carbohydrates:	17 g
Protein:	7 g
Cholesterol:	26 g
Sodium:	23 mg
Fiber:	2 g
Sugars:	13 g
Sugar Alcohol:	0 g
Calculated per serving.