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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Kate says
Melissa, my family loves this so much that this is what my youngest requested for her cake today for her 19th birthday. “Please mom, make me the Blueberry Cream Cheese Danish Coffeecake”. She even knows what it’s called, now ! This is coming from a lifelong chocoholic :)
Susan says
Would leftovers of this need to be refrigerated?
Christine says
Wondering the same thing…..but since it’s baked, i’m guessing not necessary…..just like cheese danishes at bakery??
Karina says
Hi there! I was so excited making this recipe! Just got back into keto WOE and need a night time sweet :( this is it for sure! So deliciously light and just enough sweet. I forgot to add the almond milk and lemon zest. I’m sure it would have been better. Next time! The bottom layer on my cake came out kindy mushy and dark from the blueberries. It was completely cooked so I’m not sure what it was. Thanks :)
Christine says
I followed everything exactly, except didn’t have lemon zest so used a tad of lemon juice in the crumble. Mine also came out like you described on the bottom……maybe since i used FROZEN berries and there may have been some ice crystals?? The picture shows a nice yellow cake-like bottom layer. Any thoughts on why the difference?
Kate says
Hi Melissa !
I just realized I forgot to thank you for this recipe. I made it Christmas morning, and I can’t begin to tell you how much we loved it. It’s absolutely fab and easily as good as any “regular” coffee cake I’d eaten or made decades ago before low carb. Your recipe made our day !
Thanks so much for yet another great recipe !
Bernadette Wheeler says
Good afternoon
I’m trying to adhere to a strick keto diet and just made this recipe. When I imported it My Fitness Pal it came across as 44.4 grams of carbs per serving. I see you have listed net carbs which if I understood it correctly is total carbs minus fiber. I rebooked at the recipe and it seemed to import ok but those amounts are just not adding up. What was your calculation on total carbs?
Thank you for your response
Mellissa Sevigny says
I’m confident in my numbers Bernadette. MFP is notoriously unreliable as it uses averages that include brands and products with high carb amounts which is why I do each ingredient separately when I calculate for my recipes. Net carbs also does not include sugar alcohols which are present in many carb free sweeteners which may be what you are showing.
LISA says
WOW! IN THE WORDS OF STEPHANIE, I.LOVE.YOU! THIS IS AMAZING. I DOUBLED THE CREAM CHEESE LAYER STRAIGHT OUT OF THE BOX BECAUSE THAT’S HOW I ROLL, BUT AFTER HAVING SOME I CAN SEE THAT THIS RECIPE NEEDED NO IMPROVEMENT . THANK YOU. YOU ARE A GENIUS!
Robin says
Making this in the morning…I HAVE everything but Swerve. I have to ask…WHAT ARE THOSE GORGEOUS DISHES you have in ur photos?? Anything would look appealing on them, they’re LOVELY!!
Mellissa Sevigny says
Thanks so much Robin, they were a gift from a friend and I’m not sure where she got them as I’ve never seen this pattern before! I love them too though – I feel so fancy when I use them lol!
Jayne says
Could you tell me how many total carbs per serving?
Gill says
Hi Melissa, just came across the recipe looking for a low carb dessert and it looks yum. Hoping to try it this weekend but is there any substitute to xanthem gum? Not sure we have it in Australia.
Mellissa Sevigny says
Arrowroot powder or guar gum would also work – but if you can’t get any of them you can just omit it and it will still be good, just slightly more crumbly!
Lou Price says
Hi
I am new to LCHF, and looking at recipes, and need some help. I am allergic to coconut in all its forms, if I eat or drink it it my body converts it to alcohol, or at least it lowers my inhibitions so that I behave as if I am Drunk, so think you can understand why I avoid it like the plague. Can you suggest alternatives for things like Coconut flour, coconut cream and fat? so that I can make some of these scrummy recipes?
Mellissa Sevigny says
Unfortunately it’s not easy to sub – you’d be better off searching for recipes that don’t contain them from the start for the best results!
Jenentonic says
A fantastic sub for coconut flour is oat fiber (not oat flour). My kids don’t like the taste of coconut so I use it pretty much exclusively instead of coconut flour. It behaves the same way since it is entirely fiber, but with a more neutral taste. Worked great in this recipe.