Keto Blueberry Coffee Cake (Dairy-Free)
User Reviews
5.0
3 reviews
Excellent
Keto Blueberry Coffee Cake (Dairy-Free)
Report
Berry-studded coffee cake made sugar-free and low-carb! A moist, irresistible breakfast.
Share:
Ingredients
Keto Blueberry Coffee Cake:
- 1 cup coconut oil or butter, melted and cooled
- 1/3 cup sugar-free granulated sweetener*
- 3 eggs
- 1 tsp vanilla extract
- 2 1/2 cups almond flour packed and leveled
- ¼ cup coconut flour**
- 2 tsp baking powder
- 1/2 tsp sea salt
- 1 ½ cups fresh blueberries
Pecan Streusel Topping:
- 2/3 cup almond flour
- 3/4 cup raw pecans chopped
- 5 Tbsp coconut oil or butter, melted
- ⅔ cup sugar-free brown sugar
- Pinch sea salt
- 1 ½ Tbsp ground cinnamon
Add to Shopping List
Instructions
- Preheat the oven to 350 degrees F and line a 9” x 9” baking pan with parchment paper.
- In a bowl, stir together the almond flour, coconut flour, baking powder, and sea salt until well combined.
- Add the melted butter to a stand mixer fitted with a paddle attachment, along with the sugar-free granulated sweetener. Beat until well combined. Note: you can make the coffee cake in a mixing bowl by hand if you don’t have a stand mixer.
- Add the eggs and vanilla extract to the mixer and beat on medium-high speed until well-combined and a creamy, custard-like mixture forms.
- Add the flour mixture to the mixer and beat on medium-high until completely combined. Note: The cake batter will be very thick. This is normal!
- Gently fold in the blueberries until they are well-distributed throughout the dough.
- Stir together the ingredients for the streusel topping in a mixing bowl until well-combined.
- Transfer half of the cake batter to the parchment-lined baking pan and press it into an even layer (I do this with my hands).
- Sprinkle half of the streusel topping evenly over the cake batter. Repeat with the other half of the cake batter and the remaining topping.
- Cover the cake pan with foil and bake on the center rack of the preheated oven for 30 minutes (the foil keeps the topping from burning). Remove the coffee cake from the oven, discard the foil, then place the uncovered coffee cake back in the oven to continue baking for another 20 to 25 minutes, or until the coffee cake feels firm when gently poked in the center.
- Allow the coffee cake to cool at least 20 minutes before slicing and serving.
Notes
- *If you don't follow a low carb ketogenic diet, you can replace the sugar-free sweetener with brown sugar (in both the cake and the topping).
- **You can replace the coconut flour with 1 cup of additional almond flour if you'd like. Just note that this will increase the carb count ever so slightly.
Nutrition Information
Show Details
Serving
1Slice (of 16)
Calories
361kcal
(18%)
Carbohydrates
9g
(3%)
Protein
7g
(14%)
Fat
34g
(52%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
2g
Cholesterol
35mg
(12%)
Sodium
161mg
(7%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 16Servings
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Serving | 1Slice (of 16) | |
| Calories | 361kcal | 18% |
| Carbohydrates | 9g | 3% |
| Protein | 7g | 14% |
| Fat | 34g | 52% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 35mg | 12% |
| Sodium | 161mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
The Best Blender Blueberry Oatmeal Pancakes (No Dairy + Gluten-Free!)
American, International
0.0
(0 reviews)
