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Keto Blueberry Coffee Cake Recipe

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4.2 from 48 reviews

This Keto Blueberry Coffee Cake is a low-carb, gluten-free dessert featuring a moist almond flour cake layered with creamy sweetened cream cheese, fresh blueberries, and a crunchy cinnamon pecan streusel topping. It’s perfect for a keto-friendly breakfast or an indulgent snack without the sugar spike.

Ingredients

Topping

  • 1 cup almond flour
  • 1 teaspoon cinnamon
  • ½ cup low carb sugar substitute (preferably brown sugar substitute)
  • ⅛ teaspoon salt
  • 4 tablespoons cold butter, cut into small pieces
  • ½ cup chopped pecans

Cream Cheese Layer

  • 8 ounces cream cheese
  • 1 egg
  • ¼ cup low carb sugar substitute

Cake Layer

  • 2 cups almond flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon cinnamon
  • ½ teaspoon salt
  • ¾ cup low carb sugar substitute
  • ½ cup sour cream or Greek yogurt
  • 2 tablespoons oil
  • 2 teaspoons sugar-free vanilla extract (or 1 teaspoon vanilla and 1 teaspoon almond extracts)
  • 2 eggs
  • 1 cup blueberries

Instructions

  1. Preheat the Oven: Preheat your oven to 325°F (163°C). Grease a 9×9-inch glass baking pan with butter or oil to prevent the cake from sticking.
  2. Make Cinnamon Streusel: In a bowl, combine 1 cup almond flour, 1 teaspoon cinnamon, ½ cup low carb brown sugar substitute, ½ cup chopped pecans, and a pinch of salt. Add the 4 tablespoons of chilled butter and mix until the mixture is crumbly. Set aside.
  3. Prepare Cream Cheese Layer: In a separate bowl, blend 8 ounces of cream cheese with 1 egg and ¼ cup low carb sugar substitute until smooth. Set aside.
  4. Mix Cake Batter Dry Ingredients: In another bowl, whisk together 2 cups almond flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon cinnamon, ½ teaspoon salt, and ¾ cup low carb sugar substitute. Set aside.
  5. Mix Cake Batter Wet Ingredients: In a separate mixing bowl, blend ½ cup sour cream or Greek yogurt, 2 tablespoons oil, 2 teaspoons sugar-free vanilla extract (or 1 tsp vanilla and 1 tsp almond extracts), and 2 eggs thoroughly.
  6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture and blend well until a smooth batter forms.
  7. Assemble Layers: Spread the cake batter evenly in the prepared pan. Next, spread the cream cheese mixture over the batter; it may not cover evenly which is fine. Sprinkle the fresh blueberries over the cream cheese layer, then top everything with the prepared cinnamon pecan streusel.
  8. Bake the Cake: Place the pan in the preheated oven and bake for 60 to 70 minutes. The cake is done when it is set, but the center will still jiggle slightly like a cheesecake, which is normal.
  9. Cool and Serve: Allow the cake to cool completely in the pan so the cream cheese layer can thicken and set fully before slicing and serving.

Notes

  • Use a brown sugar substitute for the streusel topping to better mimic traditional flavors.
  • The center of the cake may appear jiggly when done baking; this is expected due to the cream cheese layer.
  • Let the cake cool fully to ensure the layers set properly for clean slices.
  • Substitute sour cream with Greek yogurt if desired for a slightly tangier flavor.
  • Make sure butter is chilled when making streusel to achieve the crumbly texture.
  • This cake is best enjoyed at room temperature or slightly chilled.

Find it online: https://justsosavory.com/keto-blueberry-coffee-cake-recipe/