Servings: 12 · Prep Time: 15 mins · Cooking Time: 45 mins
Total Time: 60 mins

Snacks | Desserts | Breakfast

This cake ticks every single box. It is deliciously moist and decadent and incredibly low in carbs, free from gluten and grains. The Greek yoghurt adds moisture, a subtle tang and creaminess with the blueberries adding natural sweetness. Of course, that's not to say you can't add a little more sweetener, of course you can, but, if you are happy to leave it out then the blueberries are simply sweet enough. So, this cake is perfect for those out of date or just about to turn blueberries. It is a good option for breakfast, a snack or as a dessert with some freshly whipped cream. We usually make 12 slices out of the cake which works out as 2.5g carbs per slice. Of course, if you do not like blueberries then you can substitute for raspberries or perhaps blackberries. Steer clear of strawberries though due to their high water content. Likewise, do not use frozen blueberries as your cake will not have that cake like consistency. Rather that of an unhappy looking purple slush puppy.



  • butter, cubed and room temperature (80g, melted)
  • eggs (2 large)
  • full fat Greek yoghurt (200g)
  • sweetener or sugar (2 tsp)
  • fresh blueberries (130g)
  • coconut flour (30g)
  • ground almonds (120g)
  • baking powder (1tsp)


Preheat oven to 180C.
In to a large mixing bowl place the butter and beat well until pale and smooth. If you are adding sugar or sweeteners then add in now and beat in to the butter.
Add in the Greek yoghurt and eggs. Whisk together until smooth and creamy.
Sieve in the coconut flour, baking powder and stir in to the batter.
Add in the blueberries and coat in the mixture until dispersed well.
Add in the ground almonds and stir in. The batter should be thick but easy to spoon.
Spoon in to a greased cake loaf tin. I use a silicon loaf pan.
Bake at 180C for 45-50 minutes until golden on top and a knife comes out clean. If it requires extra cooking time then check after every 5 minutes.
Remove from the oven, allow to cool before removing from the tin.
Store in a sealed container for up to 3 days (always make sure the cake has fully cooled before putting in a tin) or store in the fridge for up to 5 days in a container.