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  • María Fernanda López

Blueberry Chocolate Cashew Bundt Cake (Keto & Gluten Free)

This recipe is a simple, high protein gluten free... and low carb cake that you just have to try! It's such a tastebud pleaser in all the sense of it; texture, taste and moisture! It takes just a few steps to prepare that will be just the perfect option to bake any time of the year.

Delicious secretly healthy, low carb and packed with blueberries, chocolate and cashews goodness! There's a lot to say about this recipe; a healthy, gluten free, low carb and with a fun look, anyone else have felt intimidated by bunds cakes? Well, my hack it to use silicone molds... so so much easier and fail proof.

About this Blueberry Chocolate Cashew Bundt Cake:

This is just a fun and super easy recipe that you just have to try! I decided to keep it extra easy by using coconut flour, almond flour and whey protein and just adding my personal touch and goodness also included some blueberries and cashews!

To add that chocolate factor of this recipe I also included some of the low carb chocolate bars on top, used Nebula in Dark Chocolate such a game changer! And it really brings up that extra taste and soft texture from these chocolate bites, just incredible guys.

Key Ingredients:

Adding some protein powder for extra creaminess and a satisfying filling. I have been also obsessed with the Marigold Creamy Vanilla Grass-Fed Whey Protein, their ingredients are always the best and the taste is always delicious too, this smooth vanilla is basically a healthy, dreamy and indulgent vanilla milk shake (keto and gluten free!).

Sharing is optional! These are simply perfect for meal prep, no need to bake anything at all to enjoy and attack that sweet tooth at any moment. This is a recipe what you can freeze and enjoy at any given moment as well. I have also re-heated it a few minutes in the air fryer and wow! So good.

For the cake crust I simply used a mix of almond flour, coconut flour and grass-fed whey protein. Easy peasy and this will add body to our cake mix... super versatile and low carb while also being gluten free.

The Sweetener of this Blueberry Chocolate Cashew Bundt Cake:

With a delicious addition of alullose instead of refined sugars for the win! In this occasion I used a homemade version of alullose from Rx Sugar which is made from foods while having no calories or a glucose impact.

Keto, High Protein & Gluten Free Cake Mix!

For the special touch of this recipe I decided to keep it super basic, gluten free and low carb by using coconut flour, almond flour and grass-fed whey protein. The coconut flour gives this recipe thickness and density, the almond flour is to make sure it's still fluffy and the whey protein here adds a special texture thanks to the amino-acids in and a crispier outside.

Overall, these are the ingredients needed for this Blueberry Chocolate Cashew Bundt Cake:

  • Super Coffee Coconut Mocha Keto Creamer

  • Almond Flour

  • Coconut Flour

  • Marigold Grass-Fed Creamy Vanilla Protein (PURELYHL for discount)

  • Eggs

  • Greek Yogurt

  • Vanilla Extract

  • Baking Powder

  • MCT Oil or Coconut Oil

  • Blueberries

  • Cashews

  • Alullose

  • Nebula Oat Milk Dark Chocolate Bar

So we've got our moisture, our crunchy chocolate factor all in this simply and wholesome recipe! As a foodie and nutritionist I believe that the quality of the ingredients can make the difference in our health and also make healthy food more sustainable.

In here we are using products that stick to whole some and nothing artificial... plus no inflammatory ingredients.

Super nutrient dense! And we are not including sugars, syrups, wheat and instead, grass fes protein made with whole some and non-artificial ingredients, a chocolate bar made with real food. These are just LEGIT AND DELICIOUS.

The full instructions will be below along with the nutritional information per serving. This is just a super easy and flavorful recipe for you to enjoy and your body will love; source of protein, nutrients and flavor!

Overall this recipe is:

  • Low Carb

  • High Protein

  • Freezer Recipes

  • Keto Friendly

  • Gluten Free

  • Meal Prep Friendly

  • Delicious!

The end result

Soft and flavorful! The contrast of flavors and textures is just amazing, the combination of blueberries with the chocolate and cashews are just divine... the texture of the cake is so thick but perfectly moist thanks to the greek yogurt used on the recipe.

Melts in your mouth! The keto cake mix really works for this recipe and low key, the blueberries add an extra moisture to the cake and please let's no forget about the crunch of the chocolate and cashews. My friends and boyfriend loved these cookie pies, they didn't even know these were low carb and healthy!

You might want to save this recipe because a second batch might be needed here! I shared some of the pops with my friends but they were just too good as my afternoon snack after crossfit or dessert that I had to make some more.

Pro tip: You can also drizzle some melted chocolate to make them even prettier and tastier!

This is a great recipe that your family or friends will love! Easy to prepare and elegant and fun no matter the occasion, this recipe is made to enjoy in the most effortless and most delicious way ever, I mean... only simple and minimal ingredients in a high protein, low carb and gluten free dessert!

Sharing is caring!

Remember that sharing is caring so please spread the love by saving, sharing or bookmarking this recipe for later. To cook with your loved ones on one of your amazing brunches or friend gatherings!

With love,



Try more chocolate recipes here!


Blueberry Chocolate Cashew Bundt Cake

By María Fernanda López

Serves 8 servings



  • 1 cup of almond flour

  • 1 cup of coconut flour

  • 1/2 cup of alullose

  • 1/2 cup of Marigold Grass-Fed Creamy Vanilla Protein (PURELYHL for discount)

  • 4 eggs

  • 1 + 1/4 cup of greek yogurt

  • 1 tsp of vanilla extract

  • 1 tsp of baking powder

  • 1/4 cup of MCT oil or coconut oil


  • 1 cup of blueberries

  • 1/4 cup of cashews

  • 1 chocolate bar (I used Nebula in Dark Chocolate)


  1. Preheat the oven at 350F.

  2. Mix the ingredients for the cake in a deep bowl.

  3. In the base of a silicone bundt cake baking dish add the blueberries, chopped chocolate and cashews.

  4. Pour the cake batter on top and press.

  5. Bake for 30-35 minutes minutes.

  6. Let it cool down and enjoy!


Nutritional Information per serving (306 kcal)

Fat: 18.9g

Carbs: 14.8g

Fiber: 6.3g

Net Carbs: 8.5g (just minus fiber)

Protein: 20.3g


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