Keto Blueberry Coffee Cake
This coffee cake is buttery and full of blueberry cinnamon goodness! The topping is made with sweetener, crushed walnuts for texture and Saigon cinnamon to tie it all together.
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About Keto Blueberry Coffee Cake
Keto Blueberry Coffee Cake is a delightful and guilt-free twist on the classic coffee cake. This recipe combines the richness of a traditional coffee cake with the freshness of blueberries, resulting in a flavorful and moist treat. What sets this cake apart is its low-carb and ketogenic-friendly ingredients, making it the perfect option for those following a low-carb or keto diet. The combination of almond flour, coconut flour, and erythritol creates a tender and crumbly texture, while the addition of juicy blueberries adds a burst of sweetness and tanginess.
Origins of Keto Blueberry Coffee Cake
While the origins of Keto Blueberry Coffee Cake are not well-documented, it can be traced back to the growing popularity of the ketogenic diet. As people began seeking healthier alternatives to their favorite baked goods, inventive cooks started experimenting with low-carb and keto-friendly ingredients. This led to the creation of this delicious coffee cake recipe that satisfies both cravings for a sweet treat and the desire to stick to a low-carb or keto lifestyle.
Best Time to Enjoy Keto Blueberry Coffee Cake
Keto Blueberry Coffee Cake is best enjoyed during the summer months when fresh blueberries are abundant and at their peak. This recipe allows you to fully savor the natural sweetness and juiciness of the blueberries. It's also a great option for breakfast or brunch gatherings, as the flavors pair perfectly with a hot cup of coffee or tea. Whether you're enjoying it on a lazy Sunday morning or as an afternoon pick-me-up, this coffee cake is sure to bring a touch of indulgence to any occasion.
Perfect Food Pairings with Keto Blueberry Coffee Cake
- Serve Keto Blueberry Coffee Cake alongside a dollop of whipped cream or a scoop of low-carb vanilla ice cream for an extra indulgent treat.
- Pair it with a cup of freshly brewed coffee or a fragrant herbal tea to enhance the flavors and create a cozy and comforting experience.
- For a complete breakfast or brunch spread, serve the coffee cake with a side of crispy bacon or scrambled eggs for a savory twist.
- If you're looking to incorporate more fruits into your meal, serve the coffee cake with a side of mixed berries or a fruit salad.
- For those with dietary restrictions, consider pairing the coffee cake with a dairy-free alternative like almond milk or coconut milk.
Tips and Tricks to Prepare Keto Blueberry Coffee Cake
- Make sure to thoroughly grease the baking dish or use parchment paper to prevent the cake from sticking.
- If you don't have almond flour or coconut flour on hand, you can use a combination of other low-carb flours like flaxseed meal or sunflower seed flour.
- To add extra flavor and texture, consider adding a sprinkle of cinnamon or a handful of chopped nuts to the batter.
- If you prefer a sweeter cake, you can increase the amount of erythritol or add a few drops of liquid stevia.
- Allow the cake to cool completely before slicing to ensure clean and neat slices.
Let's Get Started!
Keto Blueberry Coffee Cake is a delicious and healthy option for anyone looking to indulge in a sweet treat while following a low-carb or keto diet. With its moist texture, bursting blueberries, and guilt-free ingredients, it's a recipe worth trying. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will delight your taste buds and support your weight-loss goals. Join the community of keto enthusiasts who have discovered the joy of cooking and exploring new flavors. Subscribe to our newsletter to receive more delicious recipes and stay inspired on your journey to a healthier lifestyle.
Ingredients
- Coconut Flour (¾ cup)
- Almond Flour (¾ cup)
- Baking Soda (½ teaspoon)
- Coarse Kosher Salt by Morton (½ tsp)
- The Ultimate Icing Sugar Replacement by Swerve (¾ cup)
- Coconut Milk By Aroy-d (¾ cup)
- Coconut Oil (¼ cup)
- Vanilla Extract (1 teaspoon)
- Raw Egg (4 large)
- Blueberries, Frozen, Unsweetened (⅔ cup)
- Walnuts (1 cup, chopped)
- Coconut Oil (1-½ tablespoon)
- The Ultimate Icing Sugar Replacement by Swerve (2 tablespoon)
- Saigon Cinnamon (1 teaspoon)
Instructions
- Preheat an oven to 350 F. Spray a 9” cake pan very well with cooking spray. Add the coconut flour, almond flour, baking soda, kosher salt, and ¾ cup Swerve to a medium sized mixing bowl. Whisk to combine.
- Add the canned coconut milk, vanilla, and 4 eggs to a bowl. Whisk together to combine. The batter will be nice and thick.
- Add and gently fold in the blueberries.
- Crush the walnuts and add the 1 ½ T coconut oil, 2 T Swerve, 1 t cinnamon and a pinch of salt. Combine together until crumbly.
- Spread ½ of the batter into the cake pan.
- Top with ⅓ of the walnut mixture.
- Top with the rest of the batter and the rest of the walnut mixture.
- Bake for 35 minutes. The cake will still be wiggly in the center, so turn off the oven and allow the cake to continue cooking for 5-7 minutes in the oven.
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