Keto Blueberry Coffee Cake is a delicious treat for breakfast, brunch, or coffee time. This cake is sure to please any crowd. It’s made with simple ingredients and takes only a few minutes to whip up but the best thing is that it can be made ahead of time. Perfect for busy mornings.
In my family, everybody loves coffee cake! My favorite part is the crumb topping. Heck, I could just eat the crumb topping and just be so incredibly happy! Moist and delicious blueberry breakfast cake that is great any time of the day.
What is a coffee cake? It is basically a cake that is suitable for serving with breakfast. No, it does not have coffee in it, it is just best served with coffee. It often has a crumble, streusel, or topping made with sugar, flour, and cinnamon.
Blueberry Coffee Cake is a pretty easy low carb coffee cake to prepare. But you do need to do it in stages as there are three primary layers: the cake bottom, the cream cheese filling, and the streusel topping.
A coffee cake good enough to thrill the whole family!
Not overly sweet, you can serve this flavorful cake with confidence at any event. All the kids, young and old, will love the crunchy, lightly sweet streusel topping and loads of juicy blueberries in every bite. This keto low carb coffee cake is easy to make and delicious served both warm and cold.
Our recipe makes a thick, one layer 9-inch square coffee cake. To serve, cut the cake into 9, 12 or 16 pieces, depending on your needs. There’s plenty to share with your favorite neighbor, friends or family.
Ingredients to make Keto Blueberry Coffee Cake
Topping
- Almond flour
- Cinnamon
- Low carb sweetener
- Salt
- Butter chilled and cut into small pieces
Cake Layer
- Almond flour
- Baking powder
- Baking soda
- Cinnamon
- Salt
- Low carb sugar sweetener
- Sour cream or Greek yogurt
- Oil
- Vanilla extract
- Eggs
- Blueberries
How to make Keto Blueberry Coffee Cake
Topping:
Mix all the filling ingredients until crumbly. Set aside.
Cake layer:
- Preheat oven to 350°. Butter or oil 9X9 inch pan.
- Mix almond flour, baking powder, baking soda, cinnamon, salt, and sweetener. Set dry ingredients aside.
- Blend the sour cream (or yogurt), oil, extracts, and eggs and mix well. Add the mixed dry ingredients and blend well.
- Spread the cake layer in the pan. Then sprinkle the blueberries on the cake and the streusel on the top of that.
- Bake for 30-40 minutes or until toothpick not inserted into center comes out clean. Cool and slice.
Can this blueberry coffee cake be made ahead?
While this coffee cake is best served the day it’s made, it keeps well at room temperature for up to 3 days. For longer storage, keep leftovers in the refrigerator. If you bake the night before the cake’s needed, simply cool, cover and store at room temperature. Slice and serve in the morning and you’re good to go.
Can you freeze this coffee cake?
This cake freezes well either as a whole, or in individual slices. Thaw the coffee cake at room temperature for an hour, or overnight in the refrigerator.
This delicious breakfast cake comes together in minutes and no mixer is required. It takes a while to bake, but no worries. You can serve the blueberry coffee cake warm, straight from the pan. It’s worth the wait and smells so good while baking.
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Passive Time | 55 minutes |
| Servings |
slices
|
- 1 cup almond flour
- 1 tsp cinnamon
- 1/2 cup low carb sweetener
- 1/8 tsp Sea Salt
- 4 tbsp butter
- 2 cup almond flour
- 1 tsp bakigng powder
- 1/2 tsp baking soda
- 1/4 tsp cinnamom
- 3/4 cup low carb sweetener
- 1/2 cup greek yogurt or sour cream
- 2 tbsp oil
- 2 tsp Vanilla Extract
- 2 eggs
- 1 cup blueberries
Ingredients
The Frosting
The cake
|
|
- Preheat oven to 350°. Butter or oil 9X9 inch pan.
- Mix the filling ingredients until crumbly. Set aside.
- Mix almond flour, baking powder, baking soda, cinnamon, salt, and sweetener (if using a powder). Set dry ingredients aside.
- Blend the sour cream (or yogurt), oil, extracts, and eggs and mix well.
- Add the mixed dry ingredients and blend well.
- Spread the cake layer in the pan. Then sprinkle the blueberries on the cake and the streusel on the top of that.
- Bake for 30-40 minutes or until toothpick not inserted into center comes out clean. Cool and slice.
