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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Mandy says
I have made this recipe many times and we just love love love it! Probably the most made cake recipe in our household. Thank you.
April Tucker says
Can you just clarify if you use granular swerve in the filling or powdered? Thanks!
Mellissa Sevigny says
I have made this cake countless times with excellent results, as have many of the reviewers posting here – I’m confident the recipe is solid. So if the flavor was off as you describe your almond flour was likely rancid, and if the cake was a mushy mess then you were using either a gritty almond meal instead of almond flour, or there was some other operator error.
Lisa G. says
This was amazing and even to a very fussy eater. Recipe spot on and I’m about to make it again! More please!
Meloney says
My cake came out extremely mushy too. The top was beautifully golden, as was the bottom and sides touching the pan. Perhaps 35 mins wasn’t long enough. Or possibly cooking the cake layer somewhat before adding everything else would help things. We really loved the taste and texture of the non-mushy bits. Even better from the fridge
PS. I did use finely ground blanched almond flour and actually weighed all of my dry ingredients. I find it is a really important thing to do with low-carb baking
I have made several of your recipes that I really like, and thank you for your hard work
Mellissa Sevigny says
Not sure why you’d be mushy, but it could be extra large eggs instead of large, or if you’re weighing your ingredients instead of measuring them, then it wouldn’t be the same proportions as I used. Weighing is only more accurate if the recipe itself calls for weights, which mine does not. I scoop my almond flour out of the bag with the measuring cup, but don’t pack it down at all otherwise. That difference of even a few tablespoons of flour could have been why yours didn’t turn out. But again it’s hard to say – glad you enjoyed the flavor though and thanks for the feedback!
Fara says
Thanks Mellisa, the best blueberry coffee cake ever! I’ve made it 3 times so far and still I think I can eat it everyday. I put 2/3 in the freezer to avoid the temptation! Thanks for sharing your recipes with us.
Karen Duggan says
This is the best recipe for a cake on Keto that I have made. Followed the instructions and came out exactly as it should. Cannot stop eating this. Thank you. UK
Tiffany Cox says
Followed this recipe exactly, and it was perfect! Thank you so much!
Jen d. says
Just made these and it’s definitely a hit here in our house. I made it in a brownie bar pan, turning down temp and reducing time a little. Also, I didn’t have lemons on hand to zest so I used orange zest- delish!!
Cecilia says
I made it today and it was so delicious! I’m from Mexico and I’m having a hard time trying to find ingredients and good recipes for desserts. I was losing hope until I found this one. Thank you so much, Mellissa! I’ll buy your book :)
Michaela Dragon says
This looks delicious.
Do you think it would work with cranberries?
Leaanne says
It is awesome!! Next time I will double the cream cheese. ? One question…. do I need to refrigerate??
Mellissa Sevigny says
I would, yes!
Myrna says
Yummy! I double it because my hubby likes it too. I skip the xanthum gum and it is fine.