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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Jen says
I made this recipe tonight and all I can say is YUM! This is the best LC recipe I’ve made and one that I will be going back to again and again. I did put lemon zest and juice into the cake batter, used the stevia equivalent for the sweetener and baked it in a 10 iron skillet for 35 minutes. Very VERY delicious. Thank you so much!!
Eve says
Thank goodness for this. I used unsweetened macadamia milk and Splenda in mine and it turned out great. I may try prebaking the bottom layer in the future just a bit before adding the cream cheese layer next time, just so it doesn’t soak in and disappear (by disappear, it almost has a thin custardy center which isn’t bad either!!)- I like the idea of increasing the cream cheese but I like the macros you have here. My favorite baked items as a kid and into adulthood were fruit and cheese danishes so I am now hooked.
Toni says
Great addition to our keto repertoire!!! I was pleased with this! I followed the directions for the recipe, however used an 8×8 and it took an additional 10 minutes to bake. I just took a small corner out to taste and I’m happy with it. We’ll be enjoying with some whipped cream tonight after dinner. I’ll add more lemon zest in the future and possibly to the cream cheese layer as well.
Maryanne says
I used a loaf pan and it took 70 minutes before knife came out clean! I followed the recipe without changing anything. I did cover with foil the last 20 minutes as suggested by another comment. Tested in additional 10 minute then last 5 minute intervals. My oven is 2 years old and has never been a problem. It just came out of the oven so I have not cut into it yet. What did I do incorrectly?
Mellissa Sevigny says
A loaf pan is going to be much thicker so it will take a lot longer to bake.
Maryanne says
Mellissa thank you for your quick response! I am not a baker, but you are teaching me loads of fun stuff. BTW the coffee cake was a big hit. I am baking it again tonight in an 8 x 8 inch pan, that is the closest I have. Your recipes rock! Thanks again,
Maryanne in Mesa AZ
Monica says
My cake came out mushy as well, but I added more blueberries than the 1 1/4 cup, plus they were a little frozen. So I just baked it 10 minutes longer and it’s perfect. My house smells amazing. I love your recipes. I was never a great baker until I turned keto!
Heidi says
Can you use anything else besides almond milk? Heavy cream or half and half work?
Mellissa Sevigny says
I would do 1/3 heavy cream to 2/3 water to keep calories and density down.
JessG says
My ketoney mouth and carb-deprived body cannot remember what real coffee cake tastes like, but who cares?! This was delicious!
I used Sukrin Gold in the cake and streusel layer and erythritol in the cream cheese layer. I also used less sweetener (since I was switching to the brown sugar type and I like to weigh in grams and I’m always irritated when erythritol products crystallize and ruin my baked goods, so I’d prefer less sweetness to crunchy minty crystallization). Also baked them in a muffin tin. Made 10 nice sized muffins.
Barbara says
My own Mr. Hungry and I can’t walk past it without stealing a hunk. Awesome recipe and I’ll be making this often!
Amber says
Has anyone tried making up the cake the night before and putting it in the fridge to bake in the morning? I’d love to wake up and throw it in the oven some morning since I’m not a morning person at all. Haha.
I can’t wait to try this!
Cindy says
I would also love the answer to this! I’m thinking about putting it together tonight and then popping it in the oven just before my morning shower so it’s ready to eat right after dropping my kids off at the bus.
Amber Rogers says
Hi! Have either of you ladies tried this? I would like to make this the night before Thanksgiving and have it for Thanksgiving morning.
By the way, I made this before, and it was soooooooooooooo yummy!! Just not sure about making it the night before.
Thanks!
Kelly Murrel says
What type of almond milk did you use? Unsweetened or sweetened?
Mellissa Sevigny says
Always unsweetened – I usually specify so thanks for catching that, I updated it to say unsweetened!
Jdtlst says
Would this work with frozen blueberries?
Kathy says
I used frozen blueberries, it worked perfectly!
Frances Estrada says
Made this last night and brought them for my coworkers. Absolutely delicious! I doubled the cream cheese like someone else did at it was soooooo yummy. Making anoher batch tomorrow.