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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Lora says
I I have used the Blueberry Cheese Coffee Cake recipe 3 times now, once as written, then Apple & Salted Caramel, and this morning for #3 I wanted sweet & savory. So I & tweeked it to make McGriddle Sausage Muffin Tops. I have made about 3 different “Keto savory breakfast cheddar cheese muffins” and I hated the texture of every single one. So I got to thinking how you said “the coffee cake melted in your mouth” and I thought, WHY NOT. There are only 5 of the 6 McGriddle Sausage Muffin Tops on the cooling rack, because they smelled so good, Gary could not wait :-)
I used only 1/4 cup gran Swerve added 1 Tbs of Swerve Brown Sugar & 1 Tbs pure Maple syrup, to butter and creamed it. (I wanted the sweet maple flavored muffin.) The filling is made of 5 cooked & crumbled small Hormel breakfast sausage links, sautéed w/onions, and to 1/4 in thick slices of extra sharp cheddar, diced in small cubes. To that I added a couple of cranks from my salt & pepper grater and a 1/8th tsp of Sage.
The cream cheese, I left the sugar out and added about 1 tsp of chopped chives, a crank it two of Salt & pepper, and a dash of garlic powder.
After putting the Cream Cheese filling on, I sprinkled grated Parmesan cheese. I used pans that I have, called muffin top pans, because I have ALWAYS loved the top of muffins, but not necessarily the rest of a muffin.
There were DROP DEAD DELICIOUS!!!! And like the others, will freeze well and reheat in the toaster oven. I probably should have made 8 or 9 tops instead of just six and they would not have spread out like they did. But that didn’t effect the flavor. WINNER, WINNER!! Gary’s one suggestion, MORE cream cheese, the recipe called for 3 oz. so I will try 5-6 oz next time. Think they would be delicious made with a few cubes of apple with the sausage & cheddar filling. Aldo probably excellent with Canadian Bacon instead of sausage. ENJOY.
Katelyn McBroom says
This coffee cake is amazing, I can’t believe it’s keto – we made it tonight. Very moist. I may cut back on the sugar just in the streusel a little next time, as I think I’ve become super sensitive to sweetness being on keto for 3 months now, but that’s 100% personal preference. This cake is so good!
Mellissa Sevigny says
So glad you enjoyed it!
Kathy Humann says
Thank you for re-posting this recipe on Facebook. I tried it this morning and went totally by the recipe. I used frozen blueberries. They probably made the cake a little more “moist” but they were still good. I didnt add them to the layer until just before sticking it in the oven. So I made all 3 layers , then layered it up just before cooking. Maybe having the berries frozen when it went in prevented everything from turning blue. It was so good. I will be using again and again…cake!!! yay!!! For the person who was missing cinnamon, I dont know why you couldnt add some to the topping layer for that touch. I love the muffin idea too. I will try for quick breakfasts out of the freezer. Thank you for all your recipes…love all I have tried so far. This one is amazing!
Daniella says
This was amazing! Doubled up the cream cheese and still made it within my keto points. First time I have liked something with almond flour
Angie says
Can you sub the Swerve for either the THM Super Sweet or Gentle Sweet? And if so, how much would you use?
Vian says
Love this recipe! I made one change though: I used a full 8 ounces of cream cheese for the cheese layer and adjusted the sweetener accordingly. The first time I made it, I thought 3 ounces didn’t seem like enough, so I used more like 5 ounces cream cheese. And in the finished product I wished I had used more. I don’t think 3 ounces cream cheese would have even been enough cheese to even spread over the cake (I used an 8×8 square pan) I love cream cheese/cheesecake/etc. more than almost any other desert though. The cake has a great texture, and it’s just perfect, once you increase the cream cheese layer.
Rachel says
I know this is an old post, but I made this yesterday for mother’s day and it was AWESOME! Even my husband, dad, and picky little brother ate it and like it. I had a piece for breakfast this morning and I think it’s even better after being refrigerated overnight. I will definitely be making this again. Thank you!!!
Yvonne says
OMFG ILOVE IT ! It was so moist and delicious.
I cant find swerve in my small town so I use half erythritol and stevia.. so good ?
Patti Schwabe says
Okay…love the commentary and took the ‘double dog dare’ ?. Lunch, supper, and now breakfast❣️❣️❣️ I made 1 1/2 recipes and baked in 9×13. Added 10 min to baking time. This will become a regular. Thanks so much!!! ???
Tara says
Oh baby this is extremely delicious! I just made it this morning to go along side my cheddar, ham, and ghee scrambled eggs. Topped with some sugar free whipped cream and you got yourself a winner! Love all your recipes. Thank you for your dedicated effort in helping us make this woe so doable! You rock!!!