This Keto Blueberry Coffee Cake starts with blueberry studded vanilla cake, then a sweet cream cheese layer, then a delicious streusel topping. It’s the perfect gluten free low carb coffee cake for summer!
Feel free to use the jump to recipe button at the top of the page to skip straight to the keto blueberry coffee cake recipe!
It’s been blueberry palooza over here at the Hungry Household for the last week. First a friend dropped off a couple of pints while we were sick, and then blueberries went on sale at our local grocery store for just over $1 per pint – so of course I bought an entire case of them because it was such a great deal.
When I got home with my bounty reality struck and I remembered that my freezer here at the rental house is pretty miniscule, so I needed to use them up ASAP since freezing them wasn’t really an option.
Cue frenzy of blueberry themed EVERYTHING.
If you’ve been following IBIH on Instagram, you’ve seen days worth of blueberry cooking and baking (also baby ducks and butterflies because – CUTENESS.) As a result, I’ve got several keto blueberry recipes to share with you in the next week or two, and I’m also working on some keto cocktail recipes later today.
Come on over and I’ll make you one! I’ll even try not to cough on you – probably unsuccessfully. But it will be worth it. Maybe…
You’d think I’d be tired of blueberries by now, but honestly this keto blueberry coffee cake has been my everything the last couple of days. I had a wedge of it this morning with my tea, and I’m considering having cake for lunch too.
Because I’m a grown up and I do what I want.
Once you make this keto blueberry coffee cake and try it, I double dog dare you not to eat it for Every. Single. Meal.
Plus blueberries = antioxidants = winning. So there’s that.
Mr. Hungry is also a huge fan of this low carb blueberry coffee cake. He left early this morning and when I got up there was a giant section missing. You might be thinking it’s possible that he took some to share with the guys at work today. That would be nice of him….but I know better. You would too if you’d tasted it.
This gluten free blueberry coffee cake will turn even the most generous of souls into a greedy and selfish miser. Like a grizzly defending it’s kill or a junkyard dog snarling over a fresh bone – that’s how you’ll feel when someone asks you for a piece of this cake.
Sharing? Nope. Not even a little.
There are FOUR awesome elements to this surprisingly easy keto blueberry coffee cake recipe. The bottom layer is a vanilla flavored cake that is oh so tender, yet firm enough to hold up the rest of the ingredients.
On top of that is a layer of fresh blueberries, which sink into the cake during baking. Then I added a sweetened cream cheese layer reminiscent of what you’d find in a classic cheese danish. Finally, a subtly lemon flavored streusel topping that is a variation of my keto lemon almond shortbread cookie recipe is crumbled over the top.
The end result is a truly sublime keto blueberry coffee cake that has a variety of flavors and textures that come together in perfect harmony. It’s not overly sweet, which keeps you coming back for more.
And more.
And moremoremoremoremoremoremoremoremoremore.
Recipe Notes:
Don’t be intimidated by the multiple layers – each is quite easy and this cake can go from craving to oven in under ten minutes.
This keto blueberry coffee cake recipe can easily make 6 large or 9 small muffins instead of one medium-sized coffee cake. I made this in a cute white stoneware baking dish I bought recently, but it’s a weird size of 7.5 x 11. To get the best results without going out to buy a new pan, try making this in a 9×9 baking dish which will give you similar results and you can easily cut it into 9 pieces.
I sprinkled some Swerve Confectioner’s over the top for looks (after it came out of the oven). It’s optional but if you find you prefer your keto blueberry coffee cake a little sweeter you might want to try it. Plus it looks pretty.
More Keto Blueberry Recipes:
Keto Blueberry Coffee Cake
- Total Time: 50 minutes
- Yield: Nine 3x3 squares or small muffins 1x
- Diet: Diabetic
Description
This keto blueberry coffee cake has four amazing layers! Keto and Atkins diet friendly – it can also be made into muffins!
Ingredients
For the cake layer:
- 6 tablespoons butter
- 1/3 cup Swerve sweetener
- 2 eggs
- 1 tablespoon vanilla extract
- 1 cup almond flour
- 1/4 cup coconut flour
- pinch of salt
- 2 teaspoons baking powder
- 1/4 teaspoon xanthan gum
- 1/2 cup almond milk (unsweetened)
- 1 1/4 cups blueberries
For the cream cheese layer:
- 3 oz cream cheese
- 1 egg
- 1 tablespoon Swerve sweetener
For the streusel topping:
- 3 tablespoons butter
- 1 cup almond flour
- 3 tablespoons Swerve Sweetener
- 1/2 teaspoon grated lemon zest
Instructions
For the cake layer:
- Preheat your oven to 375 degrees (F)
- Cream the butter and sweetener together in a medium bowl until smooth.
- Add the eggs, beating well after each.
- Add the vanilla extract and mix well.
- Combine the almond flour, coconut flour, salt, baking powder, and xanthan gum in a separate medium bowl.
- Add to the wet ingredients and mix well.
- Pour in the almond milk and blend until smooth.
- Grease a 9×9 (or equivalent) pan with butter.
- Spread the cake batter evenly over the bottom of the pan.
- Sprinkle the blueberries evenly over the top of the batter.
For the cream cheese mixture:
- Heat the cream cheese for 30 seconds in the microwave until soft.
- Beat with a fork until smooth.
- Add the egg and sweetener and beat with a fork until smooth.
- Pour over the top of the blueberries.
For the streusel topping:
- Melt the butter in a microwave safe bowl or on the stove.
- Stir in the almond flour, sweetener, and lemon zest until fully combined.
- Crumble over the top of the cake.
- Bake the cake at 375 degrees (F) for 35 minutes or until a knife inserted in the center comes out clean and the top is golden brown.
Notes
To see a list of my favorite low carb products and brands that I recommend for sweeteners, flours, etc. you can check out the IBIH Pantry Ingredients Page!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: keto dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/9th of cake
- Calories: 323
- Fat: 27g
- Carbohydrates: 6g net
- Protein: 10g
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Susan L says
This recipe was fantastic. I had to listen to my intuition when it came to converting to muffins but they did fine. The cake part was cakey and moist but not gooey. I held back on the xanthun gum by using half of what’s listed in the recipe. I forgot about the eggs and by mistake used extra-large. I just added a bit more flours to make up for it. I used a smallish ice cream scoop to dole out into the muffin cups. Next time, I want the cream cheese layer to be a bit thicker and I also want them to have a more blueberry flavor. Maybe adding a tsp or so of the blueberry juice (I used frozen) to the cream cheese and egg mixture. Or possibly some blueberry extract. I just think it needs a more blueberry punch. This recipe as is for me made 12 muffin cups. I was able to do all the layers. Also maybe next time, I’ll push the blueberries down into the batter. They all kind of stayed on top where I put them. Delicious none the less.
Mindy says
I made this for my co-workers today. No one eats low carb or Keto. They LOVED it! I think it is an excellent recipe. I’ll be making it again and again. I think next time I will use the 2x (middle size recipe) instead of 3x which filled a 9/13 AND and 8×8 pan. I
Becky says
This is so delicious as written, I have made it twice this week already. This last time I baked it in a springform, it had to bake a bit longer but was a beautiful presentation. I wish I could share the pic.
Fara says
Did you use the same temperature ? What size of pan did you use? Thanks
Fara says
Hi, I have made this yummy recipe of yours many times but this time I like to try it with blackberry! Do you think it might work or not? What do you think of frozen blackberries? Thanks
Connie says
I made this recipe today for two reasons. First, I have a blueberry bush that is loaded, and two, my husband doesn’t care for blueberries so I wouldn’t have to share! (I made him Keto choc chip cookies) well to my surprise and dismay, he loved this coffee cake better than the cookies. I added about a half cup of pecans to the cake batter, because I put pecans in everything. It turned out amazing!! The aroma as it was baking was heavenly. I will most definitely be making this again and again. Thanks so much.
Marissa says
How long does this take to set? Mine cooled for 30 mins out of the oven, delicious but soggy in the cake layer. Wondering how long I need to let it chill before it’s solid? Thanks!
Roberta says
Yes mine was soggy as well. It was disappointing I end up throwing it out . I try a piece myself wouldn’t serve it to anyone . I also cook it longer which didn’t help either add twenty minute cool it for thirty still soggy . Just don’t have luck cooking with almond flour and coconut . Bummer but am my own harsh critic. If it doesn’t look right I will throw it out don’t want anyone eating a soggy cake
Mellissa Sevigny says
You must not be using the right almond flour if it’s soggy – a gritty almond meal will not absorb liquid and behave like normal flour. If you aren’t using a good quality superfine blanched almond flour that is almost a powder then you’re not going to get good quality baked goods. My favorite is Wellbees and you can purchase it on Amazon.
BellaJack says
I was so hungry for a breakfast coffee cake, and this was delicious! I barely let it cool for 15-minutes before I dug in. I don’t eat sweet-tasting things because they are a trigger. But hey, it’s the weekend and my insulin and glucose bloodwork were excellent. Plus, a couple of tests indicated I need to stop fasting so much, so I had two portions! ?
JoKing says
Another delicious way to use my blueberries during the winter. Gives me a little pop of what is to come. Add a cup of tea and a friend and it’s a perfect afternoon!
Janette says
OMG! I saved this recipe a couple of weeks ago and just got around to trying it this morning. This was so yummy. The pan is staring me down, tempting me to grab another slice. This was a hit with my husband as well. I’ve tried several of your other recipes and have never been disappointed.
Sandra says
Hi. I made this recipes as muffins today. I saw that you recommended refrigeration. Do you know how long it keeps, and if it keeps in the freezer? I’d like it for breakfast on busy mornings. Thank you so much!
Dkb0405 says
This was so delicious
Melissa Friedrich says
Excellent coffee cake, thank you for a yummy cake that tastes awesome. I added some lemon extract to pump up the lemon flavor as there wasn’t much from just the lemon zest. What is the bake time for using muffin tin? Thanks again