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Keto Blueberry Coffee Cake (Dairy-Free)
5 from 3 votes

Keto Blueberry Coffee Cake (Dairy-Free)

Berry-studded coffee cake made sugar-free and low-carb! A moist, irresistible breakfast.

Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings: 16 Servings
Calories: 361 kcal
Course: Breakfast
Cuisine: American

Ingredients

Keto Blueberry Coffee Cake:
  • 1 cup coconut oil or butter, melted and cooled
  • 1/3 cup granulated sweetener sugar-free
  • 3 egg
  • 1 tsp vanilla extract
  • 2 1/2 cups almond flour packed and leveled
  • ¼ cup coconut flour
  • 2 tsp baking powder
  • 1/2 tsp salt sea salt
  • 1 ½ cups blueberries fresh
Pecan Streusel Topping:
  • 2/3 cup almond flour
  • 3/4 cup pecans chopped, raw
  • 5 Tbsp coconut oil or butter, melted
  • ⅔ cup brown sugar sugar-free
  • Pinch salt sea salt
  • 1 ½ Tbsp ground cinnamon

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F and line a 9” x 9” baking pan with parchment paper.
  2. In a bowl, stir together the almond flour, coconut flour, baking powder, and sea salt until well combined.
  3. 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.
  4. 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.
  5. 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!
  6. Gently fold in the blueberries until they are well-distributed throughout the dough.
  7. Stir together the ingredients for the streusel topping in a mixing bowl until well-combined.
  8. 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).
  9. Sprinkle half of the streusel topping evenly over the cake batter. Repeat with the other half of the cake batter and the remaining topping.
  10. 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.
  11. 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

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%)

Nutrition Facts

Serving: 16 Servings

Amount Per Serving

Calories 361

% 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.