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
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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
★★★★★