1cupsugar-free chocolate chipsdairy-free if plant-based
Preheat oven to 400° F.
In a large bowl, mix together all of the ingredients except the blueberries and chocolate chips until smooth.
Fold in the blueberries and chocolate chips and transfer the batter to an 8" cast-iron skillet or baking dish. Carefully transfer to the oven and bake for 20-25 minutes until the top and edges are set but the center is still uncooked.
Let cool for 5 minutes before serving.
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or oven until hot.
Blueberry Hot Fudge Cake
Amount Per Serving
Calories 301Calories from Fat 225
% Daily Value*
Saturated Fat 10g63%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Vitamin A 246IU5%
Vitamin C 2mg2%
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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Blueberry Hot Fudge Cake https://www.castironketo.net/blog/blueberry-hot-fudge-cake/