Who says you can’t have your cake and eat it, too, when you’re on a keto diet? This keto blueberry coffee cake is here to break that myth! The sugar-free cake layer is topped with cream cheese, blueberry, and cinnamon streusel layers.
This delightful treat is not only gluten-free but also bursting with flavor, making it the perfect breakfast option or snack to enjoy with a cup of coffee.
Article Index
Every time blueberry season comes around, I LOVE to visit my local berry farm and pick my own fresh blueberries. There’s just something so satisfying about picking your own fruit and using it in delicious recipes.
We just picked over ten pounds of blueberries, so I was looking for a yummy way to bake some of them.
I already made a keto blueberry cheesecake and blueberry cheesecake muffins, but I wanted to try something new.
That’s when this amazing keto blueberry coffee cake was created!
How to make homemade blueberry coffee cake recipe
What makes this blueberry coffee cake irresistible is its perfect blend of flavors and textures.
From the crumbly almond flour topping to the creamy cheesecake layer and the moist cake base filled with juicy blueberries, every bite is a heavenly experience.
The best part? This keto blueberry coffee cake is completely sugar-free and low-carb, making it a guilt-free dessert for those on a keto diet. So go ahead and have your cake, and eat it too!
The magic of this recipe lies in its carefully selected ingredients.
Here’s what you’ll need to make the best homemade blueberry coffee cake:
- Almond Flour: Provides a nutty flavor and keeps the cake low in carbs.
- Low-Carb Sweetener: Offers sweetness without the sugar spike.
- Blueberries: Adds a burst of flavor and antioxidants.
- Cream Cheese: Creates a creamy layer that elevates the cake’s texture.
- Sour Cream (or Greek Yogurt): Keeps the cake moist and tender.
Should I use frozen or fresh blueberries?
Both frozen and fresh blueberries work well in this keto blueberry coffee cake recipe.
If using frozen, make sure to thaw them first before adding them to the cake batter. However, if using fresh blueberries, you might need to reduce the baking time by a couple of minutes as they release more moisture than frozen berries.
Don’t skimp on the cinnamon crumble topping!
The cinnamon streusel topping is what makes this keto blueberry coffee cake truly special. It adds a crunchy texture and warm, cozy flavor that pairs perfectly with the cream cheese layer and blueberries.
To make the crumble, you’ll need to mix together almond flour, low-carb sweetener, cinnamon, butter, and chopped pecans (optional).
Sprinkle it generously over the cake batter before baking for a deliciously crispy topping.
Variations to try
Want to mix things up? Here are some delicious variations of the keto blueberry coffee sour cream cake:
- Lemon Blueberry: Add a tablespoon of lemon zest to the cake batter for a zesty twist.
- Nutty Delight: Mix in a handful of chopped pecans or walnuts into the topping for added crunch.
- More Berries: Feel free to add more blueberries if desired, but keep in mind this will increase the carb count slightly.
How to store blueberry coffee cake
This keto blueberry coffee cake is best enjoyed fresh, but you can store it in an airtight container in the fridge for up to 3 days.
To reheat, simply microwave for a few seconds or pop it in the oven at 350°F for about 5 minutes.
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
Keto Blueberry Coffee Cake
Enjoy the delicious flavors of this keto blueberry coffee cake, a low-carb, sugar-free treat with fresh blueberries, a creamy cheesecake layer, and a crunchy cinnamon streusel topping. Perfect for breakfast or a snack, this gluten-free cake is moist, tender, and flavorful.
Print
Pin
Review Recipe
Save Recipe
Instructions
Make Cinnamon Streusel:
-
Mix 1 cup of almond meal, 1 teaspoon cinnamon, ½ cup brown sweetener, ½ cup chopped pecans, a pinch of salt, and the 4 Tbsp. butter until crumbly. Set aside.
Make Cake Batter:
-
Mix 2 cups of almond flour, baking powder, baking soda, ¼ teaspoon cinnamon, ½ teaspoon salt, and ¾ cup sweetener (if using a powder). Set dry ingredients aside.
-
Blend the sour cream (or yogurt), oil, extracts, liquid sweetener (if using), and 2 eggs and mix well.
-
Add the mixed dry ingredients and blend well.
Assemble Cake Layers:
-
Spread the cake layer in the pan, and spread the cream cheese on top (if it’s the larger amount of cream cheese, you won’t be able to spread it evenly, but that’s OK). Then sprinkle the blueberries on the cream cheese and the streusel on the top of that.
Bake:
-
Bake for 60-70 minutes or until the cake has set. The center of the cake will still be jiggly like a cheesecake. This is normal because of the cream cheese layer.
-
Let the cake cool completely before slicing and serving. The cream cheese layer will thicken and set as it cools.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Serving: 1slice | Calories: 266 | Carbohydrates: 19g | Protein: 7g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 57mg | Sodium: 233mg | Potassium: 62mg | Fiber: 3g | Sugar: 3g | Vitamin A: 375IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg
Additional Info
Net Carbs:
16
g
|
% Carbs:
20.2
%
|
% Protein:
8.8
%
|
% Fat:
71
%
|
SmartPoints:
10
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com – Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
