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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Belenda says
Mine is in the oven right now. Only had an 8 x 8 dish. 40 minutes and it’s still very jiggly. Trying another 15 minutes. Covered the streusel with foil so it won’t get any darker. Sure hope this actually bakes!
Amanda says
Belenda, I too am using an 8×8 pan. How long did you end up cooking yours for?
Mellissa Sevigny says
Sorry you weren’t a fan, but since the comments on this post are overwhelmingly positive I have to wonder if it wasn’t due to an error on your part in following the recipe?
Linda says
I have to agree with the above comment . I even double the cream cheese layer and added more sugar. For my taste still it was still not sweet enough, but I have just added cream cheese icing on top the cake and hope that will improve it to be more like a dessert cake.
Mellissa Sevigny says
It’s a coffee cake or breakfast cake, not really meant to be super sweet like a “dessert” cake.
Sheila says
Another Winner!!!!I made it in a loaf pan lined with parchment and baked it 10 minutes longer…9 large slices of heaven!!!
judy henningsen says
Can I switch the swerve to stevia?
Karen says
Is there anyway you can use just coconut flour instead of almond flour as I am highly allergic?
Mellissa Sevigny says
Unfortunately since coconut flour is so much more absorbent than almond flour it won’t work the same and I’m not sure what the new liquid rations would be without actually experimenting with it. I recommend searching Pinterest for a cake recipe with just coconut flour that you might be able to use as a base and maybe add the blueberry and cheese layer to it to get the best results.
Ola says
Hi, Melissa! I make this coffee cake almost all the time since June last year! I love how actually satisfying it can be from all the healthy ingredients. I’m incredibly slow in preparation of it (lol), but it always turns out so pretty and delicious! Heavenly treat! Thank you so much for this!
Lisa says
Made this tonight and it was wonderful! My whole family has gone Keto and it is great to find recipes like this!
Jill says
I made this but omitted the crumb topping. Excellent!
A new favorite.
Angie Arnold says
Do you have complete nutrition info for this coffee cake?> It sounds delicious!
Mellissa Sevigny says
What I posted is what I have – anything else you can get by inputting it into any nutrition info generator you can find online.
kerri says
This is delicious! I followed the recipe to a Tee and it turned out great! Thank you for your amazing recipes!
Mellissa Sevigny says
thanks Kerri, so glad you liked it!!!
Patricia says
Hi Melissa,
These are wonderful! I made these yesterday as muffins and they’re almost all gone. My husband and I both love the texture and density.
Do you have any suggestions for mixing up the flavours? We miss anything with a kick of cinnamon to them. Would love to hear some ideas.