April 23, 2018

Blueberry and Cottage Cheese Low Carb Cake

Blueberry and cottage cheese cake made with almond flour is super easy one bowl low carb cake you can make less in an hour. {low carb, gluten free}

As I mentioned before, we have a new favorite cake: blueberry ricotta cake. This absolutely gorgeous cake tastes amazingly good, but unfortunately it’s full of carbs. I have tried to make the blueberry cake healthier by replacing the all purpose flour with almond flour and the regular sugar with low carb sweetener, plus I used cottage cheese instead of ricotta, both are soft and mild in flavor, but the cottage cheese has a lumpier texture and it’s also lower in calories and fat. My low carb cake came out very good, not fluffy and tall as the original one, however the healthier version tastes very yummy as well.

This light and moist cake is ready in no time, just whisk together the ingredients and toss the cake in the oven. Making a cake couldn’t be simpler than this!



In a large bowl whisk together the butter, sweetener, egg and cottage cheese, until smooth and creamy. Stir in the flour and baking powder, add vanilla extract, lemon juice and a pinch of sea salt, to get a better taste. Finally fold in the blueberries. Using frozen blueberries could color your batter purple, if you want to avoid this, use fresh blueberries.

As you can see on the pictures, my cake looks a little wet. That’s because I sliced it right before I removed it from the baking pan. We were so impatient, we had to taste the cake when it was still warm, but a little wet. Trust me, if you let your cake to cool completely, it won’t be wet. After 2 hours resting in the fridge the texture of cake will be light and creamy, as a cheesecake.

This sweet and tart creamy blueberry cake was a huge hit for us. The sweet cottage cheese batter with the tart lemon and blueberry makes a great combo in this light and moist low carb cake.


My recipe is for 4-6 servings, you can cut the cake into 6 slices. As you can see the cake is not so tall, it looks more like a tart or pie. Since there’s just two of us, and we have huge appetite, we ate half of the cake at once. By doubling the amount of ingredients and baking 10 or 15 minutes longer, you can get a taller and richer cake which serves at least 6 persons. Next time I will make a larger cake (yeah, for two of us), because it was absolutely amazing. I hope you’ll love this cake as much as we did!

Diet: low carb, gluten free

Blueberry Cottage Cheese Cake
Prep time: 
Cook time: 
Total time: 
Serves: 6 slices
Blueberry and cottage cheese cake made with almond flour is super easy one bowl low carb cake you can make less in an hour. {low carb, gluten free}
  • 1 cup / 250 g cottage cheese
  • ⅓ cup / 75 g butter
  • 2 eggs
  • ⅓ cup/ 70 g low carb sweetener ( or 2 tbsp Stevia powder or more of your choice)
  • 1 teaspoon vanilla extract
  • ½ tablespoon lemon juice
  • 2 tbsp coconut flour
  • ⅓ cup / 60 g almond flour
  • 3 tbsp sour cream
  • ½ teaspoon baking powder
  • a pinch of salt
  • ½ cup blueberry
Let's get started!
  1. Grease lightly a 8" spring baking pan.
  2. Preheat the oven to 180 °C| 355°F.
  3. In a large bowl beat the butter with the sweetener, then add the eggs and cottage cheese. Whisk until smooth and well incorporated.
  4. Add the vanilla extract, lemon juice, salt and sour cream. Stir to combine.
  5. Stir in gently the almond flour, coconut flour and baking powder, then set aside for 5 minutes.
  6. Gently fold in half of the blueberries, pour the batter in the prepared baking pan. Arrange the rest of the blueberries on top of the cake.
  7. Bake the cake for 40 minutes, or until the inserted toothpick comes out clean.
  8. Let the cake cool in the baking pan, the remove it and refrigerate it for 2 hours before slicing.

Nutrition Facts
Serving Size 1 slice
Servings Per Container 6

Amount Per Serving
Calories 238 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 8g 40%
Trans Fat g
Cholesterol 91mg 30%
Sodium 278mg 12%
Total Carbohydrate 18g 6%
Dietary Fiber g 0%
Sugars 3g
Protein 9g 18%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutritional disclaimer

Please note, that I’m not a nutritional professional. I provide nutritional information for my recipes based on calculation made on YUMMLY (you can sign up for free, use the Yum button to save my recipes and see the nutritional information). I advice you to calculate independently the accurate nutritional information on your own, based on type of ingredients you are using and by weighting out your on food. Thank you for understanding!


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