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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Heather says
My husband has been on a Keto diet for about six months–but I’m NOT, so I always struggle to find recipes that aren’t too much of a hassle (since I have to make two versions: a low-carb one for him, a lower-fat one for me). This recipe is not only easy to whip up but DELICIOUS. Five stars on this one! The texture, the sweetness level, the interplay of flavors — all just perfect. In fact, I’m sneaking some for myself
Melissa says
#dead OMG!! After multiple failed mug cake attempts (blech!) I ponied up for some key low carb baking ingredients and decided to give this a go. Holy I have no words!! I totally forgot to add almond milk and didn’t have an xantham gum so I omitted both. ;). And I used Splenda as my sweetener since that’s all I had. Still amazing – though probably slightly more crumbly. It doesn’t matter. I want to eat the whole thing! ? Thank you so much for your creation! My sweet tooth is satisfied! ❤️❤️❤️
Nan Govender says
Thank you so much for this recipe. Can I substitute frozen blueberries for the fresh.
Mellissa Sevigny says
I don’t see why not Nan!
Toni says
I made this to have with coffee tonight as my daughter, son-in-law and grandsons were coming to visit. The whole family loved it!! Thank you so much! This recipe is a keeper and I shall definitely be making it again :)
Mellissa Sevigny says
So glad everyone enjoyed it Toni, thanks for taking the time to let me know!
Kristi eddy says
Can’t wait to try this. Could you please suggest hoe long I should bake it as 9 small muffins. Thanks so much
Kristi
Marina says
I haven’t had much success with low carb baking since I switched to the low carb lifeatyle at the end of last year, mainly because I just can’t get over the aftertaste of swerve… Something about that tangy, minty, cooling aftertaste ruins the desserts for me :( But sinсе that’s the only sweetener I’ve used so far and had at home, I made this coffee cake to take with me for this 4th of July weekend on Tuesday evening. I tried a little piece yesterday morning and it’s been so so hard not to eat it all over last 2 days! I am so happy I can’t really taste swerve in it and it just tastes like a regular delicious high carb dessert! Can’t wait to make it again with raspberries and then with strawberries mmmm thank you!!
Marilyn says
Delish! Very moist and great blueberry taste. Had to keep my self from eating the whole pan. Thanks for a great recipe.
Mellissa Sevigny says
I’m confident in my numbers Gina – myfitnesspal is notoriously wrong because they use averages, I calculate each item individually and add them myself for a total.
Erika says
I tried this recipe and was so happy with it! I made if for my family…. it won’t last long. I was wondering in the future if it’s possible to double the recipe as I feel all my family is fighting to get a piece.
Freida says
OMG!! This was delicious!! I switched out blackberries for the blueberries and heavy cream for the almond milk because that was what was in the fridge :) Yummy and my 18 yr old son loved it too! Do you know how would I change up the macros for my substitutions? Thanks again for a great recipe!!!