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This keto blueberry chocolate cake for one is low carb and high protein. With juicy blueberries, this fluffy protein keto cake is the ultimate healthy Dessert for Breakfast. So moist that you will never believe it’s oil free and gluten-free!
Baking keto can be frustrating. Most recipes call for absurd amounts of fats, and the ones that don’t are often tasteless. But this is a thing of the past! Because this keto blueberry chocolate cake comes out of the oven so moist, fluffy and super chocolatey without using any oil or butter.
Keto blueberry cake ingredients
This mini keto blueberry cake comes together with a bunch of healthy ingredients that will nourish your body and satisfy your cravings healthily.
The ingredients for this blueberry chocolate cake can be divided into wet and dry ingredients.
Dry ingredients:
- Coconut flour
- Protein powder
- Cocoa powder
- Granulated sweetener
- Baking powder
Wet ingredients:
- Egg
- Egg whites
- Greek yogurt
- Milk of choice (dairy or nondairy)
- Blueberries (fresh or frozen)
Protein chocolate glaze
My favorite part of this recipe is probably the chocolate glaze. It tastes so good that I need to keep myself from eating the whole thing before glazing the cake.
My healthy chocolate glaze is so quick and simple that it is whipped up in a bowl. All you need is:
- Greek yogurt
- Cocoa powder
- Sweetener of choice
- Milk of choice (to thin, if necessary)
How to make keto blueberry cake
Beyond its irresistible taste, this keto blueberry chocolate cake for one is also so easy to put together. You just need one bowl and 30 minutes to make yourself a decadent, yet healthy chocolate dessert.
Step 1. Combine in a bowl all the dry ingredients – coconut flour, protein powder, cocoa powder, granulated sweetener and baking powder.
Step 2. Add to the dry ingredients 1 egg, 2 egg whites, Greek yogurt and milk of choice. Stir to combine, then fold in your blueberries.
Step 3. Fold a round mini baking dish (12 cm or 4.7 inches diameter) with parchment paper or grease with little oil so that your blueberry chocolate cake does not stick to the dish. Transfer your keto cake batter to the baking dish and bake in hot oven for 20 to 25 minutes (mine took 23 minutes).
How to make protein chocolate glaze
So quick and simple, in a small mixing bowl stir together Greek yogurt, cocoa powder and sweetener to taste. If your yogurt mixture is too thick, thin the protein glaze with little milk to consistency. Finally, glaze your blueberry chocolate cake for one after the dessert has cooled.
FAQ – Frequently asked questions
- Which protein powder is best? For this keto blueberry chocolate cake I recommend using vegan protein powder, best if it is a chocolate flavor one (I used chocolate pea protein). As an alternative you can make this keto cake with casein or even whey protein powder. However, if you utilize whey protein powder, your blueberry chocolate cake will probably require less milk and may turn out slightly dry.
- Can I replace protein powder? Yes, you can replace protein powder with almond flour or oat flour. If necessary, adjust the quantity of milk to consistency.
- Can I replace egg whites? Yes, you can replace the 2 egg whites in this recipe with one whole egg.
- Can I make this blueberry chocolate cake dairy-free? Yes, to make this keto blueberry chocolate cake gluten-free, replace Greek yogurt with a vegan firm yogurt of choice and use nondairy milk.
- Can I make this mini keto cake ahead? Yes, bake, let cool and cover the cake with wrapping paper. At room temperature, your keto pastry will stay fresh for up to 3 days.
- Can I make this blueberry chocolate cake for more servings? Yes, increase all ingredients proportionally to the number of servings you want to get. It goes without saying that you will need a larger baking dish.
Keto Blueberry Chocolate Cake for One (High Protein)
Ingredients
- 20 grams (3 tbsp) coconut flour
- 25 grams (1/4 cup) protein powder (chocolate or unflavored, see notes*)
- 12 grams (1 1/2 tbsp) cocoa powder
- 1 tbsp granulated sweetener of choice
- 1/2 tsp baking powder
- 1 egg
- 2 egg whites (sub with 1 whole egg)
- 50 grams (3 tbsp) Greek yogurt (or firm yogurt of choice)
- 50 ml (3 tbsp) milk of choice
- 35 grams (1/4 cup) blueberries (fresh or frozen)
Chocolate Glaze
- 45 grams (3 tbsp) Greek yogurt (or firm yogurt of choice)
- 2 tsp cocoa powder
- sweetener of choice (to taste)
- milk of choice (to thin)
Instructions
- Preheat oven to 180 Cº (350 Fº).
- Combine in a bowl combine all dry ingredients – coconut flour, protein powder, cocoa powder, granulated sweetener and baking powder.
- Add to the dry ingredients 1 egg, 2 egg whites, Greek yogurt and milk of choice. Stir to combine, then fold in blueberries.
- Fold a round mini baking dish (12 cm or 4.7 inches diameter) with parchment paper or grease with little oil so that the keto blueberry cake does not stick to the dish.
- Transfer protein cake batter to baking dish and bake in hot oven for 20 to 25 minutes (my cake took 23 minutes).
Chocolate Glaze
- In a small mixing bowl stir together Greek yogurt, cocoa powder and sweetener to taste. Thin the protein chocolate glaze with milk if necessary.
- Let keto blueberry cake cool and glaze with the yogurt mixture.
can i use almond flour
Hey Chris,
indeed you can use almond flour, but you will need slightly more. About 35 grams.
Kind regards,
Matteo