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Cake on white plate with strawberries and whipped topping
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4.25 from 8 votes

Low Carb Blackberry Almond Cake

Full of berry and almond flavor with a crunchy streusel topping, this easy low carb cake has only per 4.5 net carbs per serving.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12
Calories 208kcal


For Cake:


  • 2 tbsp unsalted butter, cubed or melted coconut oil, measured before melting
  • 2/3 cup almond flour
  • 1/4 cup sliced almonds
  • 3 tbsp granulated erythritol
  • 1/8 tsp almond extract


  • Preheat oven to 350°F or 177°C. Grease 8-inch springform pan or parchment lined 8 x 8 baking dish. Parchment should hang over the sides of dish for easy lifting.
  • In a large bowl, mix all ingredients except blackberries until well combined. Set aside.
  • Place topping ingredients in the bowl of a mini food processor and process until ingredients are combined and mixture is texture  of small crumbs.
  • Pour cake batter into prepared pan. In an even layer, place blackberries on top of the batter.
  • Bake on center rack of oven for 15 minutes. Remove cake and evenly sprinkle streusel topping over entire cake.
  • Return cake to the oven and continue baking 45 -50 minutes until topping is golden brown and cake fells firm in the center when lightly pressed.
  • Allow cake to cool before removing from pan.
  • Serve cake with extra blackberries and whipped cream (optional).


Calories: 208kcal | Carbohydrates: 7.4g | Protein: 5.6g | Fat: 12.8g | Sodium: 34.7mg | Fiber: 2.9g | Sugar: 2.9g