Lush, moist and fluffy Keto Blueberry Coffee Cake with an amazing cinnamon swirl, studded with berries is a lovely way to start the day! Sugar-free, grain-free, and dairy-free, this low-carb coffee cake recipe is simply irresistible.
Coffee cake meets blueberry muffins for an extra special hug in this amazing Keto Blueberry Coffee Cake recipe.
If you’re a fan of coffee cake or blueberry muffins, you’re bound to go berserk over this simple yet amazingly cozy recipe!
After posting my Dairy-Free Keto Coffee Cake recipe last year, I figured I would revisit the topic by making a couple of changes.
The result? A beautifully moist and fluffy cinnamon swirled coffee cake with little pockets of berry bliss.
Coffee cake may as well have its own category on this site, as I’ve made nearly a dozen recipes using various flours and adding various fruits and flavors.
My Paleo Blueberry Coffee Cake continues to be one of my most popular recipes, so I just knew it would only be right to make it sugar-free for my low-carb friends.
Let’s take a look at the ingredients!
Ingredients for Keto Blueberry Coffee Cake:
Coconut Oil or Butter: Melted coconut oil (or butter) is used to add fat, flavor and moisture to the coffee cake. This ingredient is responsible for adding rich flavor and that delectable melt-in-your-mouth appeal.
If you do dairy, I recommend using butter because it provides that iconic flavor that is just so enticing.
Sugar-Free Granulated Sweetener: In keeping the blueberry coffee cake low-carb, we use a sugar-free granulated sweetener. My three favorites are Lakanto Monk Fruit Sweetener, Swerve and Truvia.
If you don’t follow a low-carb diet, replace the sugar-free sweetener with granulated sugar or brown sugar.
Eggs: Used to fluff up the coffee cake and keep the cake a cohesive treat.
Almond Flour & Coconut Flour: The combination of almond flour and coconut flour generates a light yet dense cake that is grain-free and lower in carbohydrate than regular flour.
Vanilla Extract: Adding warmth to any baked good, vanilla extract brings an underlying flavor that rounds out the whole experience. If you don’t have it on hand, you can skip it!
Baking Powder & Sea Salt: Baking powder helps leaven the cake and keeps it held together and the sea salt brings out all of the flavors of the cake so that you’re getting plenty of cinnamon and blueberry flavors.
For the Cinnamon Swirl: Almond flour, raw pecans, sugar-free brown sugar, coconut oil (or butter), ground cinnamon, sea salt
Let’s bake it up!
Keto Blueberry Coffee Cake:
Preheat the oven to 350 degrees F and line a 9” x 9” baking pan with parchment paper.
In a bowl, stir together the almond flour, coconut flour, baking powder, and sea salt until well combined.
Add the melted butter to a stand mixer fitted with a paddle attachment, along with the sugar-free granulated sweetener. Beat until well combined. Note: you can make the coffee cake in a mixing bowl by hand if you don’t have a stand mixer.
Add the eggs and vanilla extract to the mixer and beat on medium-high speed until well-combined and a creamy, custard-like mixture forms.
Add the flour mixture to the mixer and beat on medium-high until completely combined. Note: The cake batter will be very thick. This is normal!
Gently fold in the blueberries until they are well-distributed throughout the dough.
Stir together the ingredients for the streusel topping in a mixing bowl until well-combined.
Transfer half of the cake batter to the parchment-lined baking pan and spread it into an even layer.
Sprinkle half of the streusel topping evenly over the cake batter.
Repeat with the other half of the cake batter and the remaining topping.
Cover the cake pan with foil and bake on the center rack of the preheated oven for 30 minutes (the foil keeps the topping from burning). Remove the coffee cake from the oven, discard the foil, then place the uncovered coffee cake back in the oven to continue baking for another 20 to 25 minutes, or until the coffee cake feels firm when gently poked in the center.
Allow the coffee cake to cool at least 20 minutes before slicing and serving.
Serve it up for breakfast, snack or dessert for a special treat!
Looking for more low-carb treats? Check out my Low-Carb Carrot Cake Bread, Low-Carb Lemon Poppy Seed Blueberry Muffins, and my Keto Cowboy Cookies.
Keto Blueberry Coffee Cake (Dairy-Free)
Ingredients
Keto Blueberry Coffee Cake:
- 1 cup coconut oil or butter, melted and cooled
- 1/3 cup sugar-free granulated sweetener*
- 3 eggs
- 1 tsp vanilla extract
- 2 1/2 cups almond flour packed and leveled
- ¼ cup coconut flour**
- 2 tsp baking powder
- 1/2 tsp sea salt
- 1 ½ cups fresh blueberries
Pecan Streusel Topping:
- 2/3 cup almond flour
- 3/4 cup raw pecans chopped
- 5 Tbsp coconut oil or butter, melted
- ⅔ cup sugar-free brown sugar
- Pinch sea salt
- 1 ½ Tbsp ground cinnamon
Instructions
- Preheat the oven to 350 degrees F and line a 9” x 9” baking pan with parchment paper.
- In a bowl, stir together the almond flour, coconut flour, baking powder, and sea salt until well combined.
- Add the melted butter to a stand mixer fitted with a paddle attachment, along with the sugar-free granulated sweetener. Beat until well combined. Note: you can make the coffee cake in a mixing bowl by hand if you don’t have a stand mixer.
- Add the eggs and vanilla extract to the mixer and beat on medium-high speed until well-combined and a creamy, custard-like mixture forms.
- Add the flour mixture to the mixer and beat on medium-high until completely combined. Note: The cake batter will be very thick. This is normal!
- Gently fold in the blueberries until they are well-distributed throughout the dough.
- Stir together the ingredients for the streusel topping in a mixing bowl until well-combined.
- Transfer half of the cake batter to the parchment-lined baking pan and press it into an even layer (I do this with my hands).
- Sprinkle half of the streusel topping evenly over the cake batter. Repeat with the other half of the cake batter and the remaining topping.
- Cover the cake pan with foil and bake on the center rack of the preheated oven for 30 minutes (the foil keeps the topping from burning). Remove the coffee cake from the oven, discard the foil, then place the uncovered coffee cake back in the oven to continue baking for another 20 to 25 minutes, or until the coffee cake feels firm when gently poked in the center.
- Allow the coffee cake to cool at least 20 minutes before slicing and serving.
Notes
Nutrition
Looks yummy! Recipe says serves 12 and nutrition box indicates 16 servings? Thanks!!
My apologies, Holly! You can cut the cake into 12 or 16 pieces depending on how many people you’re serving and what macros you’re going for. The nutrition facts are calculated for 16 individuals, so keep that in mind when slicing if it matters to you! 🙂 xoxoxo
@Julia, I’ve put these ingredients into a calorie counter and I come up with over 480 calories per serving with 12 servings. How did you come up with 162? Even if I change the servings to 16, it’s still double the calories and triple the carbs.
Hi Lucinda! Thanks a bunch for catching that! I just recalculated the macros and I’m getting 361 calories per slice for 16 slices, and 5 grams of net carbs. I’m not sure how I got the macros wrong before but if I were to guess I’m betting I accidentally left out the streusel topping. I updated the macros, so the the recipe card is correct now 🙂 Thanks again for bringing this to my attention!