So it’s been a rough couple of weeks over here in the Hungry household. We’ve all been sick, though Mr. Hungry is the only one who ended up with a horrible sinus infection requiring antibiotics finally. We did the neti pot thing, the oregano oil thing, and a bunch of other home remedies, but what started as a summer cold just wouldn’t take the hint and leave!
We’re finally all feeling better, and now that I’m back to low carb cooking again I have been going a little cray cray with the blueberries.
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 blueberry forward low carb recipes to share with you in the next week or two, and I’m also working on some low carb 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 it 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 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 low carb 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 low carb 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. 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 low carb lemon almond shortbread cookie recipe is crumbled over the top.
The end result is a truly sublime 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.
KETO BLUEBERRY CHEESE DANISH COFFEE CAKE RECIPE VIDEO ??
KETO BLUEBERRY CHEESE DANISH COFFEE CAKE 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 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 coffee cake a little sweeter you might want to try it. Plus it looks pretty.
Low Carb Blueberry Cheese Danish Coffee Cake
- Yield: Nine 3x3 squares or small muffins 1x
Description
This low carb & gluten free blueberry cheese danish coffee cake has four amazing layers! Keto and Atkins diet friendly – it can also be made into muffins!
Ingredients
For the cake layer:
- 6 Tbsp butter
- 1/3 cup Swerve sweetener
- 2 eggs
- 1 Tbsp vanilla extract
- 1 cup almond flour
- 1/4 cup coconut flour
- pinch of salt
- 2 tsp baking powder
- 1/4 tsp 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 Tbsp Swerve sweetener
For the streusel topping:
- 3 Tbsp butter
- 1 cup almond flour
- 3 Tbsp Swerve Sweetener
- 1/2 tsp 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!
- Category: Low Carb Dessert or Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1/9th of cake
- Calories: 323
- Fat: 27
- Carbohydrates: 6g net
- Protein: 10
To get more great recipes for Summer or anytime, download my super bundle of FIVE e-books for just $19.99!
Janette says
Would it be okay to replace the coconut flour with unflavored protein powder?
Mellissa Sevigny says
I don’t think you’d get the same results at all, sorry.
Lindsay says
Made this and enjoyed it. I’m wondering if it could be made the night before to eat the next morning? I’m cooking for a group and don’t want to deal with it the morning of.
★★★★
Maggie says
This is so delicious!
★★★★★
Susan says
Can cane sugar be used in this recipe? If so, any idea as to the amount? We are GF for AI problems but are encouraged to stay away from any sweeteners.
Mellissa Sevigny says
Yes and it’s a 1:1 ratio – enjoy!
Theresa says
I baked in a preheated, heavily greased cast iron skillet and the sides and bottom had a wonderful crust while the inside stayed moist. Thanks for another great creation.
★★★★
Jaimie says
This was delicious!! I followed the recipe closely with a few adjustments:
I used Pyure instead of Swerve because that’s what I had, and some liquid stevia/erythritol in the cream cheese filling.
I left out the xanthan gum because I could NOT find mine and I didn’t have any issues with the final texture.
I used almond extract instead of vanilla because I just love almond with blueberries.
I baked it in a 9-inch pie plate instead of a 9-inch square pan, and it took about 43 minutes total. The top started browning before the middle was set so I covered it in foil for about the last 10 minutes or so. It turned out moist and a little crumbly, warm from the oven, but SO flavorful and the texture was so good I wouldn’t have probably guessed it was almond/coconut flour if I didn’t know!
The lemon zest in the topping (I used one lemon’s worth, not sure exactly how much that was) was just perfect– added a lovely brightness to the whole cake. Such a delicious breakfast! I will absolutely make this again.
★★★★★
Mellissa Sevigny says
Thanks for sharing your adjustments Jaimie – I love almond extract as an alternative to the vanilla too!
Viki says
HI! WHat can I substitute for almond flour, as I am allergic to all nuts!
Thank you,
Viki
Mellissa Sevigny says
Sunflower seed flour will work but the flavor will be a little different.
Eileen Pheiffer says
I baked this for breakfast today to celebrate my birthday and it was delicious. I doubled the cream cheese portion, as others have mentioned, and I baked it an extra ten minutes because I used frozen blueberries and they added moisture. Otherwise I followed the recipe as posted and it was fantastic. Thank you Mellissa for creating and sharing this recipe!
★★★★★
Wendy says
Love this recipe. I have made it many times. I can’t go to a family gathering without this and there are never leftovers.
I am making this next weekend and my question is can I sub macadamia milk for the almond milk as I have that on hand
Mellissa Sevigny says
Yes, any low carb nut milk will work in this recipe Wendy!
Wendy Mauzeroll says
Forgot to give a rating in my original post. Wish I could give more than 5 stars.
★★★★★
Donya says
Question: Did you use Swerve granular or confectionary IN recipe? I made this, exactly as written except with granular (Lakanto monk fruit/erythritol). Yummy. I did not get the flavor of cheese, like in a danish, at all, but delish all the same. Very slight on sweetness, but perfect with swerve conf sprinkled on top. Thanks for recipe!
★★★★★
Elaine says
Great recipe. Definitely a keeper. Thanks
★★★★★
Deborah says
My husband and I found it gooey and bland. Won’t waste my time and ingredients again.
★★
Lana McQuown says
I made this for Easter brunch and it was a huge hit. For a little extra I added some pecans to the crumble, it was Easter after all. I did use frozen blueberries and consequently it took a bit longer to bake up. However, every body loved it and they had no idea it was low carb. Thanks for another amazing recipe.
★★★★★
Sonya says
I just made this this morning…it is amazing! So moist and so many different flavours exploding in your mouth😋 I ate it hot, so I’m really looking forward to tasting it cold. Not sure if I should make this too often, as I think it’ll be me demolishing it! Thank you for another great recipe.
★★★★★
Candice says
Hi! Can you store at room temperature? Or does it have to be refrigerated?
Kimberly says
Do you think I could sub oat fiber for the coconut flour? Or would I be better off using more almond flour instead? I would love to add the fiber, and I read somewhere that oat fiber makes a good sub for coconut flour.
Julie says
Can you use all almond flour? I have everything but coconut flour and I really want to make this for my mom who is on Keto diet. She is so tired of eggs in the morning I thought this would be a great alternative for her.
Mellissa Sevigny says
It might be too moist with the coconut flour, which is very absorbent and lightens the end result.
Joy says
I just purchased 10 pounds of blueberries and knew this was the first recipe I wanted to make! It has become one of my go to recipes. I definitely recommend.
★★★★★
Mellissa Sevigny says
Thanks Joy!
Jessica says
Such a wonderful change from eggs and bacon!! Delicious!
★★★★★
Hayate Panda says
This was good and disappeared in a few days. I can’t imagine using just 3oz of cream cheese for such a big pan, so used a whole block of cream cheese, added sweetener according to taste. I think I also made more streusel topping, because, let’s be honest, it’s the best part!
Mine started to bake too fast on the top as well, as other commenter mentioned, cover with foil if it happens. Overall, I will probably make this again, its easy enough and seems to be popular with family members.
★★★★
Kelly says
Oh my dear Moses this is so good. I made it for a recent gathering and it literally disappeared faster than I could imagine. I replaced blueberries with chopped strawberries (only because a specific friend loves strawberries), but they agreed blueberries would also be amazing when I explained the original recipe. I used ghee and a dairy free cream cheese since I can’t have dairy and it still worked beautifully, but followed the other ingredients just as listed. The video was very helpful. Will absolutely make again, over and over.
★★★★★
Leila says
If I don’t have either almond flour or coconut flour and I’m willing to use whole wheat flour how much would I use? And can I use cornstarch instead of xanthum gum?
Mellissa Sevigny says
Sorry but that would alter the recipe way too much – you’re better off searching for a traditional coffee cake recipe using flour – then just use sugar sub instead of real sugar if that’s a concern.
Kim says
Two words: Game changer!!! I’ve never commented on a recipe before but I just had to. This cake is amazing, especially the crumble! My husband and I are in love with this cake! We’ve been strict keto for five years and needed to try something new. This was perfect! Thank you for sharing!!
★★★★★
Rose P. says
I like this recipe. I’ve made this cake twice. Each time the top of the cake cooked faster then the inside. I think the problem might be with my oven. I solved the problem by covering the top of the cake with foil and increasing the cooking time by 10 minutes. I removed the foil about 5 minutes before I removed the cake from the oven. Thanks for the recipe.
★★★★
Therese Bizabishaka says
Added shredded coconut and almond flakes to the crumble.
Susan L says
This recipe was fantastic. I had to listen to my intuition when it came to converting to muffins but they did fine. The cake part was cakey and moist but not gooey. I held back on the xanthun gum by using half of what’s listed in the recipe. I forgot about the eggs and by mistake used extra-large. I just added a bit more flours to make up for it. I used a smallish ice cream scoop to dole out into the muffin cups. Next time, I want the cream cheese layer to be a bit thicker and I also want them to have a more blueberry flavor. Maybe adding a tsp or so of the blueberry juice (I used frozen) to the cream cheese and egg mixture. Or possibly some blueberry extract. I just think it needs a more blueberry punch. This recipe as is for me made 12 muffin cups. I was able to do all the layers. Also maybe next time, I’ll push the blueberries down into the batter. They all kind of stayed on top where I put them. Delicious none the less.
★★★★★
Mindy says
I made this for my co-workers today. No one eats low carb or Keto. They LOVED it! I think it is an excellent recipe. I’ll be making it again and again. I think next time I will use the 2x (middle size recipe) instead of 3x which filled a 9/13 AND and 8×8 pan. I
★★★★★
Becky says
This is so delicious as written, I have made it twice this week already. This last time I baked it in a springform, it had to bake a bit longer but was a beautiful presentation. I wish I could share the pic.
★★★★★
Fara says
Did you use the same temperature ? What size of pan did you use? Thanks
Fara says
Hi, I have made this yummy recipe of yours many times but this time I like to try it with blackberry! Do you think it might work or not? What do you think of frozen blackberries? Thanks
★★★★★
Connie says
I made this recipe today for two reasons. First, I have a blueberry bush that is loaded, and two, my husband doesn’t care for blueberries so I wouldn’t have to share! (I made him Keto choc chip cookies) well to my surprise and dismay, he loved this coffee cake better than the cookies. I added about a half cup of pecans to the cake batter, because I put pecans in everything. It turned out amazing!! The aroma as it was baking was heavenly. I will most definitely be making this again and again. Thanks so much.
Marissa says
How long does this take to set? Mine cooled for 30 mins out of the oven, delicious but soggy in the cake layer. Wondering how long I need to let it chill before it’s solid? Thanks!
Roberta says
Yes mine was soggy as well. It was disappointing I end up throwing it out . I try a piece myself wouldn’t serve it to anyone . I also cook it longer which didn’t help either add twenty minute cool it for thirty still soggy . Just don’t have luck cooking with almond flour and coconut . Bummer but am my own harsh critic. If it doesn’t look right I will throw it out don’t want anyone eating a soggy cake
Mellissa Sevigny says
You must not be using the right almond flour if it’s soggy – a gritty almond meal will not absorb liquid and behave like normal flour. If you aren’t using a good quality superfine blanched almond flour that is almost a powder then you’re not going to get good quality baked goods. My favorite is Wellbees and you can purchase it on Amazon.
BellaJack says
I was so hungry for a breakfast coffee cake, and this was delicious! I barely let it cool for 15-minutes before I dug in. I don’t eat sweet-tasting things because they are a trigger. But hey, it’s the weekend and my insulin and glucose bloodwork were excellent. Plus, a couple of tests indicated I need to stop fasting so much, so I had two portions! ?
★★★★★
JoKing says
Another delicious way to use my blueberries during the winter. Gives me a little pop of what is to come. Add a cup of tea and a friend and it’s a perfect afternoon!
Dawn says
Hello! Mine is going in the oven right now! Would you please tell me if you use swerve granular or confectioner? I hope I used the correct one :))
Janette says
OMG! I saved this recipe a couple of weeks ago and just got around to trying it this morning. This was so yummy. The pan is staring me down, tempting me to grab another slice. This was a hit with my husband as well. I’ve tried several of your other recipes and have never been disappointed.
★★★★★
Sandra says
Hi. I made this recipes as muffins today. I saw that you recommended refrigeration. Do you know how long it keeps, and if it keeps in the freezer? I’d like it for breakfast on busy mornings. Thank you so much!
Dkb0405 says
This was so delicious
Melissa Friedrich says
Excellent coffee cake, thank you for a yummy cake that tastes awesome. I added some lemon extract to pump up the lemon flavor as there wasn’t much from just the lemon zest. What is the bake time for using muffin tin? Thanks again
★★★★★
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!
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.
★★★★★
Keto in CT says
I’m in AWWW of the good reviews. The cake took longer than 35 minutes, the top burned and the cake?? Is not cake but a mushy mess. The flavor is ATROCIOUS. I’ve made countless keto recipes and this is PUTRID. Vile. In the garbage it went ASAP. What a waste of costly ingredients. Highly recommend to run from this recipe
★
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!
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.
★★★★★
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!!!
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!
★★★★
Stacy says
Hello,
Can I double this and cook it in a 9×13 for a little longer? Maybe 45 min?
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.
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!
★★★★★
Belenda says
Mine is in the oven right now. Only had an 8 x 8 dish. 40 minutes and it’s still very jiggly. Trying another 15 minutes. Covered the streusel with foil so it won’t get any darker. Sure hope this actually bakes!
Amanda says
Belenda, I too am using an 8×8 pan. How long did you end up cooking yours for?
P says
Hm. I guess this is okayfor a keto desserr, but it doesn’t taste like anything in the title. It doesn’t taste like coffeecake, the blueberry flavor is drowned out by the sweetener, and the crumble on top is just okay. I guess I had higher hopes for this, and a pastry chef who is seriously suffering from a sweets deficiency on keto. I definitely recommend just stucking qith savory items, and eating dark chocolate for that sweets craving.
★
Mellissa Sevigny says
Sorry you weren’t a fan, but since the comments on this post are overwhelmingly positive I have to wonder if it wasn’t due to an error on your part in following the recipe?
Linda says
I have to agree with the above comment . I even double the cream cheese layer and added more sugar. For my taste still it was still not sweet enough, but I have just added cream cheese icing on top the cake and hope that will improve it to be more like a dessert cake.
★★
Mellissa Sevigny says
It’s a coffee cake or breakfast cake, not really meant to be super sweet like a “dessert” cake.
Sheila says
Another Winner!!!!I made it in a loaf pan lined with parchment and baked it 10 minutes longer…9 large slices of heaven!!!
★★★★★
judy henningsen says
Can I switch the swerve to stevia?
Karen says
Is there anyway you can use just coconut flour instead of almond flour as I am highly allergic?
Mellissa Sevigny says
Unfortunately since coconut flour is so much more absorbent than almond flour it won’t work the same and I’m not sure what the new liquid rations would be without actually experimenting with it. I recommend searching Pinterest for a cake recipe with just coconut flour that you might be able to use as a base and maybe add the blueberry and cheese layer to it to get the best results.
Ola says
Hi, Melissa! I make this coffee cake almost all the time since June last year! This is straight-up an addiction! I love how actually satisfying it can be from all the healthy ingredients. I’m incredibly slow in preparation of it (lol), but it always turns out so pretty and delicious! Heavenly treat! Thank you so much for this!
★★★★★
Lisa says
Made this tonight and it was wonderful! My whole family has gone Keto and it is great to find recipes like this!
★★★★★
Jill says
I made this but omitted the crumb topping. Excellent!
A new favorite.
Angie Arnold says
Do you have complete nutrition info for this coffee cake?> It sounds delicious!
Mellissa Sevigny says
What I posted is what I have – anything else you can get by inputting it into any nutrition info generator you can find online.
kerri says
This is delicious! I followed the recipe to a Tee and it turned out great! Thank you for your amazing recipes!
★★★★★
Mellissa Sevigny says
thanks Kerri, so glad you liked it!!!
Patricia says
Hi Melissa,
These are wonderful! I made these yesterday as muffins and they’re almost all gone. My husband and I both love the texture and density.
Do you have any suggestions for mixing up the flavours? We miss anything with a kick of cinnamon to them. Would love to hear some ideas.
★★★★★
Heather says
My husband has been on a Keto diet for about six months–but I’m NOT, so I always struggle to find recipes that aren’t too much of a hassle (since I have to make two versions: a low-carb one for him, a lower-fat one for me). This recipe is not only easy to whip up but DELICIOUS. Five stars on this one! The texture, the sweetness level, the interplay of flavors — all just perfect. In fact, I’m sneaking some for myself
★★★★★
Melissa says
#dead OMG!! After multiple failed mug cake attempts (blech!) I ponied up for some key low carb baking ingredients and decided to give this a go. Holy I have no words!! I totally forgot to add almond milk and didn’t have an xantham gum so I omitted both. ;). And I used Splenda as my sweetener since that’s all I had. Still amazing – though probably slightly more crumbly. It doesn’t matter. I want to eat the whole thing! ? Thank you so much for your creation! My sweet tooth is satisfied! ❤️❤️❤️
Nan Govender says
Thank you so much for this recipe. Can I substitute frozen blueberries for the fresh.
Mellissa Sevigny says
I don’t see why not Nan!
Toni says
I made this to have with coffee tonight as my daughter, son-in-law and grandsons were coming to visit. The whole family loved it!! Thank you so much! This recipe is a keeper and I shall definitely be making it again :)
★★★★★
Mellissa Sevigny says
So glad everyone enjoyed it Toni, thanks for taking the time to let me know!
Kristi eddy says
Can’t wait to try this. Could you please suggest hoe long I should bake it as 9 small muffins. Thanks so much
Kristi
Marina says
I haven’t had much success with low carb baking since I switched to the low carb lifeatyle at the end of last year, mainly because I just can’t get over the aftertaste of swerve… Something about that tangy, minty, cooling aftertaste ruins the desserts for me :( But sinсе that’s the only sweetener I’ve used so far and had at home, I made this coffee cake to take with me for this 4th of July weekend on Tuesday evening. I tried a little piece yesterday morning and it’s been so so hard not to eat it all over last 2 days! I am so happy I can’t really taste swerve in it and it just tastes like a regular delicious high carb dessert! Can’t wait to make it again with raspberries and then with strawberries mmmm thank you!!
★★★★★
Marilyn says
Delish! Very moist and great blueberry taste. Had to keep my self from eating the whole pan. Thanks for a great recipe.
Gina says
When I put this recipe in Myfitnesspal it came in at 31 carbs per serving. What kind of calculation are you doing to get 6g?
Mellissa Sevigny says
I’m confident in my numbers Gina – myfitnesspal is notoriously wrong because they use averages, I calculate each item individually and add them myself for a total.
Erika says
I tried this recipe and was so happy with it! I made if for my family…. it won’t last long. I was wondering in the future if it’s possible to double the recipe as I feel all my family is fighting to get a piece.
Freida says
OMG!! This was delicious!! I switched out blackberries for the blueberries and heavy cream for the almond milk because that was what was in the fridge :) Yummy and my 18 yr old son loved it too! Do you know how would I change up the macros for my substitutions? Thanks again for a great recipe!!!
★★★★★
Kate says
Melissa, my family loves this so much that this is what my youngest requested for her cake today for her 19th birthday. “Please mom, make me the Blueberry Cream Cheese Danish Coffeecake”. She even knows what it’s called, now ! This is coming from a lifelong chocoholic :)
★★★★★
Susan says
Would leftovers of this need to be refrigerated?
Christine says
Wondering the same thing…..but since it’s baked, i’m guessing not necessary…..just like cheese danishes at bakery??
Karina says
Hi there! I was so excited making this recipe! Just got back into keto WOE and need a night time sweet :( this is it for sure! So deliciously light and just enough sweet. I forgot to add the almond milk and lemon zest. I’m sure it would have been better. Next time! The bottom layer on my cake came out kindy mushy and dark from the blueberries. It was completely cooked so I’m not sure what it was. Thanks :)
Christine says
I followed everything exactly, except didn’t have lemon zest so used a tad of lemon juice in the crumble. Mine also came out like you described on the bottom……maybe since i used FROZEN berries and there may have been some ice crystals?? The picture shows a nice yellow cake-like bottom layer. Any thoughts on why the difference?
Kate says
Hi Melissa !
I just realized I forgot to thank you for this recipe. I made it Christmas morning, and I can’t begin to tell you how much we loved it. It’s absolutely fab and easily as good as any “regular” coffee cake I’d eaten or made decades ago before low carb. Your recipe made our day !
Thanks so much for yet another great recipe !
Bernadette Wheeler says
Good afternoon
I’m trying to adhere to a strick keto diet and just made this recipe. When I imported it My Fitness Pal it came across as 44.4 grams of carbs per serving. I see you have listed net carbs which if I understood it correctly is total carbs minus fiber. I rebooked at the recipe and it seemed to import ok but those amounts are just not adding up. What was your calculation on total carbs?
Thank you for your response
Mellissa Sevigny says
I’m confident in my numbers Bernadette. MFP is notoriously unreliable as it uses averages that include brands and products with high carb amounts which is why I do each ingredient separately when I calculate for my recipes. Net carbs also does not include sugar alcohols which are present in many carb free sweeteners which may be what you are showing.
LISA says
WOW! IN THE WORDS OF STEPHANIE, I.LOVE.YOU! THIS IS AMAZING. I DOUBLED THE CREAM CHEESE LAYER STRAIGHT OUT OF THE BOX BECAUSE THAT’S HOW I ROLL, BUT AFTER HAVING SOME I CAN SEE THAT THIS RECIPE NEEDED NO IMPROVEMENT . THANK YOU. YOU ARE A GENIUS!
★★★★★
Robin says
Making this in the morning…I HAVE everything but Swerve. I have to ask…WHAT ARE THOSE GORGEOUS DISHES you have in ur photos?? Anything would look appealing on them, they’re LOVELY!!
Mellissa Sevigny says
Thanks so much Robin, they were a gift from a friend and I’m not sure where she got them as I’ve never seen this pattern before! I love them too though – I feel so fancy when I use them lol!
Jayne says
Could you tell me how many total carbs per serving?
Gill says
Hi Melissa, just came across the recipe looking for a low carb dessert and it looks yum. Hoping to try it this weekend but is there any substitute to xanthem gum? Not sure we have it in Australia.
Mellissa Sevigny says
Arrowroot powder or guar gum would also work – but if you can’t get any of them you can just omit it and it will still be good, just slightly more crumbly!
Lou Price says
Hi
I am new to LCHF, and looking at recipes, and need some help. I am allergic to coconut in all its forms, if I eat or drink it it my body converts it to alcohol, or at least it lowers my inhibitions so that I behave as if I am Drunk, so think you can understand why I avoid it like the plague. Can you suggest alternatives for things like Coconut flour, coconut cream and fat? so that I can make some of these scrummy recipes?
Mellissa Sevigny says
Unfortunately it’s not easy to sub – you’d be better off searching for recipes that don’t contain them from the start for the best results!
Jenentonic says
A fantastic sub for coconut flour is oat fiber (not oat flour). My kids don’t like the taste of coconut so I use it pretty much exclusively instead of coconut flour. It behaves the same way since it is entirely fiber, but with a more neutral taste. Worked great in this recipe.
Jennifer says
I love your recipes so much! They are always creative and generally don’t taste low carb. One small request though – would it be possible to list total carbs and then also the net carbs? My daughter has type 1 diabetes, so I have to dose her insulin based on total carbs, whereas I find the net carb helpful for my low carb diet. Thanks!
Janet says
Would this work using coconut cream in place of cream cheese? As a dairy free option? Or should I leave that layer out and replace with extra berries..
Louise says
Is it possible to use guar gum instead of xanthan gum? I want to make this tomorrow have only been able to find guar gum in nearby stores!
Dee Gee says
Just served this to my in-laws and hubby, they really liked it. Planning on serving it to family coming into town next week. Thanks so much for a great addition to brunch!
Marci says
This was amazing!!!!!!!! I will make this over and over again!!! Thank you!!
Shannon K H says
I made this last night and let it rest overnight. I followed the recipe exactly as written and it turned out amazing! It does not weigh you down and the lemon zest in the crumb topping gives it a ZING that is incredible! Thank you for all your posts.
★★★★★
KarenM says
I made this yesterday and my boyfriend loved it. He is NOT a low carb guy but he eats whatever I prepare I’m not a very good “baker” but I followed the recipe to the letter and it turned out perfectly. I even posted a photo on Facebook! Thanks for the wonderful blog with such great ideas!
★★★★★
Debbie Hilliard says
Thanks – I am a blueberry lover – and who doesn’t like cream cheese! Delicious, easy and so satisfying. I didn’t change anything about the recipe. I am 62 years old and switched to a wheat free, low carb diet about 6 months ago and will never go back. I love baking and worried I would have to give it up but with wonderful blogs such as yours and others I am back in business. This recipe is just as good three days later and I love it for breakfast with scrambled eggs. Thanks again!
★★★★★
Kathy Jo says
Once again…OH. MY. GOD. AMAZING. I made this AND the blueberry cobbler and NO INE can believe they are low carb. I bow down in gratitude, O Queen of low carb deliciousness!
Anne O says
Love love love this recipe. Turned out great. Saw your post, knew I wnated to make it but was overwhelming myself: in Calif blueberries are not that cheap- ever, it’s hot why would I want to turn on my oven, 4 layers of any recipe sounds intimidating……but I shopped for ingredients this week and just whipped this up. So darn good. Worth talking myself into making it!! Thank you for the exquisite recipe!
Amy says
OMG this is amazing!!!! I’ve been so sad that I’ve been missing all the wonderful blueberry dishes since being on a low carb diet- well not anymore!! I went as far as to go pick some fresh blueberries and bought Swere to make it right, and WOW. Blueberry coffee cake for everyone! thanks so much for all of your wonderful recipes :)
★★★★★
Cathy says
Can I use regular sugar? I don’t have swerve. The cake looks wonderful!
Mellissa Sevigny says
Yes Cathy! Swerve measures cup for cup like sugar so just use the equal amount of sugar in this recipe and you should be all set! Enjoy!
Christine says
Since granular Swerve doesn’t always dissolve, I used powdered Swerve in the filling, but then thought there’d be more filling to cover completely (used a 8×8). Do you think it matters which type to use? If so, you may want to note that on the recipe, for those of us familiar with both kinds. :) I guess since it baked anyway, the granular would have been fine, but for uncooked frosting (like on THM Trimtastic Cake) I like the powdered better.
Liz says
This looks amazing! I am not a huge fan of blueberries, do you know how that would change the net carbs? Your site has been so helpful for me and using your keto plans I’ve been able to finally get rid of my insomnia!
Mellissa Sevigny says
I think it would be a little boring with nothing added so you could sub raspberries if those are more your thing and it would be great!
Dottie says
Liz, I use cranberries and have even used strawberries.
★★★★★
Anna says
Your photos are so amazing, I had to try this immediately. Admittedly it took me a bit longer than 10 minutes, and I skipped the streusel layer. But the result was out of this world! Maybe I’ve just forgotten what wheat flour used to taste like, but this cake was so lovely I couldn’t keep my hands off it. It’s so nice knowing I don’t need to :) I used water instead of almond milk, as I didn’t have any, and a mix of almond flour, ground walnuts and sunflower seeds (combined to make 1 cup) along with the coconut flour, stevia and xylitol to sweeten. The recipe is quite flexible and forgiving. Thank you again, you make my low carb life really sparkle!
Mellissa Sevigny says
I’m so glad you tried it and liked it Anna and thanks for letting me know it still worked with some substitutions! It’s a versatile base than can be flavored in an endless variety of ways! I’ll definitely be experimenting with it more in the future so stay tuned! ☺️
Darline says
Made this today and it was great! Used Truvia ( all I had) and it was great. With each recipe I am growing more and more confident that I can life low carb for life! Thank you for all you do!
★★★★★
Mellissa Sevigny says
I’m so glad you liked it Darline! You’ve definitely got this – there are lots of great bloggers out there creating amazing low carb recipes! I feel like Scarlett O’Hara – “I’ll never go hungry again!” Lol!
KarenM says
I get confused about almond flour in baking recipes; I have almond flour that’s course and one that’s more fine ( like all purpose flour). So which one is best to use?
Mellissa Sevigny says
Definitely go with the finely ground for this recipe Karen!
jennifer says
Can a low carb baking blend be used in place of the almond and coconut flour?
thanks.
Stephanie says
I. Love. You. :)
Mellissa Sevigny says
LOL Stephanie – back atcha! ;)
Jean B. says
Oh my goodness! The one thing I really want to make is something like this, and now you have figured out how to do it! This looks great as is, but I will probably try playing with the recipe too. Thanks so much!
Mellissa Sevigny says
Thanks Jean and please do let us know if you come up with some delicious variations!
Jennifer says
Doade this within 10 minutes of seeing the post…it’s the first time I tried swerve. Amazing! The only thing I did was use coconut flour, because that was all I had! all I did was cut back a little bit because you know how coconut flour… It came out absolutely delicious another thing I added coconut milk instead of almond milk because again that was what I had in the fridge. I just want to thank you for posting so many delicious dessert for our household which is diabetic and also trying to do the low carb ketogenic diet
★★★★★
Mellissa Sevigny says
Thanks for letting us know that you liked it and for sharing your substitutions! And the Swerve – I know right? I resisted for a long time because it’s pretty spendy, but you just can’t beat how amazing it is in baked goods! LOVE. IT.
Barbara says
I do not have swerve sweetener – do you happen to know what equivalent I would use of either Sweet Leaf drops or pure Stevia powder? Thank you !
Mellissa Sevigny says
I don’t Barbara but you can probably find equivalents on the website for the product you’re using since Swerve measures exactly like sugar just use the equivalent amount for the same amount of sugar. I will say that the Swerve adds bulk that a liquid sweetener won’t so I can’t guarantee the results will be the same as mine. Please do let us know though for others that might be using the same product as you! thanks!