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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Frances Estrada says
Can I use cornstarch instead of xanthan gum?
Mellissa Sevigny says
You can but it will increase the carbs by a tad so be sure to calculate that in.
Tara says
This is AMAZING! It’s seriously one of my favorite recipes to eat and way easier than the end result makes it look.
Do you think that the bottom cake layer could be baked on it’s own to use it as a base for fresh berries and whipped cream? (you know, like that “American Flag” dessert with blueberries and strawberries that’s all over the internet around the Fourth of July)
Mellissa Sevigny says
Thanks Tara and yes, you can probably customize this cake as a basic base for all sorts of decorative uses!
Monica says
Absolutely LOVED this! Umm I’m the only low carb one in the house! Lord give me the strength to not eat the entire thing! ????
Marilyn Howington says
I have made this twice in the past month and loved it both times. The second time I doubled the cream cheese layer because I am looking for that “cheese danish” taste. I plan to try again this afternoon and am thinking of adding a little lemon juice to the cream cheese layer to get a little cream cheese “bite.” Or maybe I should reduce the sweetener in this layer. I’ve also thought of using equal amounts of cream cheese and sour cream in the doubled batch of filling. Any ideas. Sometimes cravings are hard to fulfill, ya know?
Mellissa Sevigny says
More cream cheese is never a bad thing lol!
Mel says
My husband is lactose intolerant. Can i use the lactose free cream cheese instead of the normal
Mellissa Sevigny says
I think so, never tried it but don’t see why it wouldn’t work!
Mel says
When we double the cream cheese layer- does that require a little extra bake time?
Mellissa Sevigny says
I wouldn’t think so – it will have plenty of time to cook through at the set baking time even with the extra cream cheese.
JaLene says
No wonder there are comments about how good this is going on for at least two years. Just made this with blackberries instead of blueberries and my oh my this is good! Very happy I found this recipe. Thank you!!!!
Niecy says
Hi, I’m new to Keto and have wasted money trying recipes that I didn’t like. I had all of these ingredients and I followed the exact recipe and it turned out great! I’ll definitely be making this again and trying more of your recipes. THANKS!
Christine says
Can I use xylitol instead? If so, is there a difference in the measurements?
Laura says
For the cake layer, it comes out doughy not liquid like a regular cake or brownie mix, is that right?
Mellissa Sevigny says
The batter is thick but I wouldn’t call it doughy – you’ll need to spread it with a spatula or spoon kind of like brownie batter.
Katie says
This base recipe of the cake and the cream cheese layer is awesome! I didn’t have enough almond flour or any blueberries to make the topping, but I definitely will next time. This is surely a keeper, and it tastes great refrigerated as well. Thanks for a wonderful recipe.
Alys says
I followed the recipe exactly except I made muffins and I used more cream cheese. Amazing!!! Like a combo of all of my favorite things: lemon cookies, cheesecake, blueberry muffins and coffee cake! Love, love, love!!!
Katherine says
I made this for a small dinner table followed the recipe exactly though mine needed to be cooked for ten or more minutes. It was delicious!