Keto Blueberry Cake

Keto blueberry cake is your excuse to have cake for breakfast! This blueberry breakfast cake is moist and fluffy, thanks to the almond flour- it’s secretly healthy and low carb. 

keto blueberry cake

We love our keto blueberry recipes around here. Our favorites include keto blueberry pancakes, keto blueberry mug cake, and keto blueberry cake.

 I’ve been eating blueberry breakfast cake for much of my life, so I’d always wanted to make the blueberry cake keto. It involved changing up some of the flours and replacing them with low carb alternatives. I must say, I LOVE the keto version so much more! 

It’s got a fluffy and moist texture and a lovely tender crumb. It’s got a sweet taste, with a slight tang, thanks to the blueberries.

How to make a blueberry breakfast cake

The Ingredients

  • Almond flour– Blanched almond flour gives the keto blueberry bread a fluffy and light texture. Avoid using almond meal, as it will be denser. 
  • Coconut flour– Coconut flour works with the almond flour to give the blueberry bread the fluffy texture. Do not substitute this for something else.
  • Cinnamon– Gives a delicious cinnamon flavor.
  • Baking soda– Leavens out the healthy blueberry cake, and gives it some rise.
  • Keto sweetener– Either monk fruit sweetener or erythritol can be used. 
  • Eggs– Room temperature eggs. You can also use egg replacer, to keep it vegan (or eggless). 
  • Coconut oil– Be sure you measure out your coconut oil when melted.
  • Unsweetened applesauce– Even though applesauce is not technically low carb or keto, the amount used is very minimal, and yields very little carbs. 
  • Sugar Free Maple Syrup– Use keto maple syrup, that has the same texture of traditional maple syrup. Do not use sugar free pancake syrup, as it will not have the same effect. 
  • Blueberries– Fresh or frozen blueberries can be used. If you use frozen ones, be sure they are thawed out completely first. 

The Instructions

Start by mixing together your dry ingredients in a large mixing bowl. In a separate bowl, whisk your eggs together. Add the coconut oil, applesauce, and sugar free maple syrup and mix well, until combined. Combine the dry and wet ingredients together, until just combined. Slowly fold through the blueberries. Transfer your blueberry cake batter into an 8 x 8-inch square pan or a loaf pan and bake at 180C/350F for 35-40 minutes, or until a skewer comes out clean. Remove from the oven and let cool completely, before frosting. 

blueberry breakfast cake

Frosting Ideas

  • Protein Frosting– Mix 1-2 scoops of protein powder with 1/4 cup granulated sweetener and mix well. Slowly, add either yogurt or milk and mix well, until a thick frosting remains. 
  • Cream Cheese Frosting– Add softened cream cheese (1 package) with 3 tablespoons of sticky sweetener of choice (keto maple syrup) and 1/2 teaspoon of cinnamon. Mix very well- If the batter is too thick, slowly add some milk of choice until thick and creamy.

Baking Tips and Tricks

  • Do not overbake the blueberry breakfast cake, otherwise, it will be prone to crumble. Remove it when the skewer comes out just clean. The cake continues to cook as it cools.
  • The blueberry cake must be cooled completely before frosting. If you use the cream cheese frosting, be sure the cream cheese is softened first.
  • Feel free to switch up the berries in this. For a keto strawberry bread or blackberry bread, just swap out the berries. 
  • For a keto blueberry bread, use a loaf pan to bake it in instead. Increase the cooking time by 5 minutes, if needed. 

Storing and Freezing Blueberry Cake

  • To store: The leftover blueberry cake should be stored in the refrigerator, in a sealable container or covered. It will keep well for up to 5 days.
  • To freeze: Freeze leftover slices in ziplock bags, and store in the freezer for up to 6 months. 

keto blueberry bread

More Keto Breakfast Recipes

keto blueberry cake

Keto Blueberry Cake

This keto blueberry cake is moist, fluffy and with a tender crumb! Made with almond flour, this blueberry breakfast cake uses just one bowl and is super low carb- Vegan option included!
5 from 22 votes
Print Rate
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 12 Pieces
Calories: 159kcal
Author: Arman



  • Preheat the oven to 180C/350F. Line a square pan or loaf pan with parchment paper and set aside.
  • In a large mixing bowl, add your dry ingredients and mix well. In a separate bowl, whisk your eggs well. Add your melted coconut oil, unsweetened applesauce, and sticky sweetener of choice and mix very well. 
  • Combine your wet ingredients with your dry ingredients and mix very well. Fold through your blueberries.
  • Pour your blueberry cake batter in the lined pan and bake for 35-40 minutes, or until a toothpick comes out clean from the center. Allow cooling in the pan completely.
  • Once the cake is cooled, prepare your frosting before topping the cake and cutting into slices. 


* I used keto maple syrup. You can also use agave nectar, maple syrup, or honey.
Keto Blueberry Breakfast Cake should be kept refrigerated, for up to 5 days. It's freezer friendly and keeps for up to 6 months. 
To enjoy as breakfast meal prep, freeze individual slices in parchment paper and thaw overnight. 


Serving: 1Slice | Calories: 159kcal | Carbohydrates: 6g | Protein: 4g | Fat: 14g | Sodium: 110mg | Potassium: 4mg | Fiber: 3g | Calcium: 46mg | Iron: 1mg | NET CARBS: 3g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!


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    161 thoughts on “Keto Blueberry Cake

    1. My mom used to make banana cake really often when I was growing up. Basically a standard vanilla cake with mashed bananas and chocolate chips and some sort of frosting. She also made blondes a lot but they were always so dry I kind of hated them. No in my wise old age of 24 have I found a good way to make blondes.
      Standard breakfast right now is any version of mug cake I can make in the microwave. I have a Pinterest board of ideas but I use a basic recipe and change up the add ins.
      Have a great weekend Arman 🙂

    2. Wow, I’m always floored at how you make so many delicious allergy friendly options that look EXACTLY like a version that isn’t as allergy friendly. My current standard breakfast is definitely a bowl of yogurt with toppings. Sometimes I have pancakes for the fam or oatmeal. 🙂

    3. Oh my lordy lord lord GIMME! I dont care if your mom is upset with you [sorry, just being honest here] because this recipe is like HEAVEN to me. I love that you kept it split in half like your mom’s original version. What a great ode to her!
      But seriousy…that frosting? Yep, count me in.

    4. Coconut flour is the best Paleo baking flour anyways! I used to LOVE this cinnamon coffee cake from Corner Bakery and this blueberry lemon loaf found in Gelson’s Market! I think the Paleo version of this breakfast cake would taste AWESOME! 😀

    5. Dear Arman’s mum, don’t take it the wrong way but I’m so glad he decided to anger you healthifying your cake because it looks insanely good. Seriously, I haven’t been as enchanted by a cake in a long time. And coconut flour-less, too [as much as I like it this isn’t an ingredient my budget allows too much off]. This cake is going to happen in my kitchen/office soon. Or as soon as I stop being scared of making my own cashew butter.

    6. I think I need to unsubscribe from your blog now. Or stop making everything you post. Or buy bigger stretchy pants. I think I do the latter!

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