Description
This keto blueberry coffee cake has four amazing layers! Keto and Atkins diet friendly – it can also be made into muffins!
Ingredients
Units
Scale
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