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!
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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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Theresa says
I baked in a preheated, heavily greased cast iron skillet and the sides and bottom had a wonderful crust while the inside stayed moist. Thanks for another great creation.
Jaimie says
This was delicious!! I followed the recipe closely with a few adjustments:
I used Pyure instead of Swerve because that’s what I had, and some liquid stevia/erythritol in the cream cheese filling.
I left out the xanthan gum because I could NOT find mine and I didn’t have any issues with the final texture.
I used almond extract instead of vanilla because I just love almond with blueberries.
I baked it in a 9-inch pie plate instead of a 9-inch square pan, and it took about 43 minutes total. The top started browning before the middle was set so I covered it in foil for about the last 10 minutes or so. It turned out moist and a little crumbly, warm from the oven, but SO flavorful and the texture was so good I wouldn’t have probably guessed it was almond/coconut flour if I didn’t know!
The lemon zest in the topping (I used one lemon’s worth, not sure exactly how much that was) was just perfect– added a lovely brightness to the whole cake. Such a delicious breakfast! I will absolutely make this again.
Mellissa Sevigny says
Thanks for sharing your adjustments Jaimie – I love almond extract as an alternative to the vanilla too!
Viki says
HI! WHat can I substitute for almond flour, as I am allergic to all nuts!
Thank you,
Viki
Mellissa Sevigny says
Sunflower seed flour will work but the flavor will be a little different.
Eileen Pheiffer says
I baked this for breakfast today to celebrate my birthday and it was delicious. I doubled the cream cheese portion, as others have mentioned, and I baked it an extra ten minutes because I used frozen blueberries and they added moisture. Otherwise I followed the recipe as posted and it was fantastic. Thank you Mellissa for creating and sharing this recipe!
Wendy says
Love this recipe. I have made it many times. I can’t go to a family gathering without this and there are never leftovers.
I am making this next weekend and my question is can I sub macadamia milk for the almond milk as I have that on hand
Mellissa Sevigny says
Yes, any low carb nut milk will work in this recipe Wendy!
Wendy Mauzeroll says
Forgot to give a rating in my original post. Wish I could give more than 5 stars.
Donya says
Question: Did you use Swerve granular or confectionary IN recipe? I made this, exactly as written except with granular (Lakanto monk fruit/erythritol). Yummy. I did not get the flavor of cheese, like in a danish, at all, but delish all the same. Very slight on sweetness, but perfect with swerve conf sprinkled on top. Thanks for recipe!
Maureen Paige says
Great recipe. I, too, did not notice the cream cheese flavor so I will add more next time. I made it for Easter brunch. No one will notice we stole two pieces for coffee this morning!😆
Elaine says
Great recipe. Definitely a keeper. Thanks
Lana McQuown says
I made this for Easter brunch and it was a huge hit. For a little extra I added some pecans to the crumble, it was Easter after all. I did use frozen blueberries and consequently it took a bit longer to bake up. However, every body loved it and they had no idea it was low carb. Thanks for another amazing recipe.
Sonya says
I just made this this morning…it is amazing! So moist and so many different flavours exploding in your mouth😋 I ate it hot, so I’m really looking forward to tasting it cold. Not sure if I should make this too often, as I think it’ll be me demolishing it! Thank you for another great recipe.
Candice says
Hi! Can you store at room temperature? Or does it have to be refrigerated?