Coffee deserves cake. YOU deserve cake. Especially this moist, blueberry-filled coffee cake that just happens to be gluten-free and totally keto!
My Slice of (keto) heaven
For me, there’s nothing better than a beautifully messy and blue-buried (berried?) piece of gluten-free coffee cake! And if it looks incredibly messy and un-styled, it’s usually even better. Honestly, I like a dessert pastry that looks like a toddler sliced it, then sloppily plopped it from spatula to plate. Messy=GOOD.
Also, this only 4g net carbs per THICK slice! This means no one is looking at the aesthetics haha.
Keto Coffee Cake,
But You Choose The Berries
I get this weird feeling that most of the coffee cake recipes on the internet are…cinnamon? That’s what google says anyway.
When it comes to cakes made for coffee-ing, I prefer a berry center. Any berry. Blue, red, rasp, straw—they all work. Coffee cakes with berries add a little burst of moisture and because of the natural tartness of berries, they balance out the sweetness.
That being said you can make this keto coffee cake with cinnamon, but the filling won’t be as thick and you may have to adjust your bake time!
Depending on your preference, any of the popular low-carb and keto sweeteners will work in this recipe, but keep in mind that Allulose may prevent the cake from setting as firm as the erythritol version. But if you are sensitive to the cooling effect of Erythritol (especially for the crumble) I’d recommend Allulose. Also, something to remember is that allulose is only about 70% as sweet as erythritol so you’ll need to use a little more to get the same level of sweetness.
Or, do both! A mixture of keto sweeteners usually gives the best flavor and texture!
Bake it, Don’t Burn It.
Getting this cake from raw to ready takes about 35-40 minutes in a 350º F oven and it will burn in a SECOND! So be careful. You can see my cake got a little dark around the edges because I was taking a selfie.
C’est la vie?
Even slightly burned, it was D E L I S H and my dad didn’t even notice! My mother…picked off the brown parts. I pretended to not be offended.
It’s fine! #happyholidays
Want More Breakfast Treats?
- 1 1/2 cups Almond Flour
- 1 tbsp + 2 tsp Coconut Flour
- 1/2 tsp Xanthan Gum
- 2 tbsp Non-fat Dried Milk Powder
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 3 tbsp Butter, room temp
- 1/2 cup Granulated Erythritol, like Swerve
- 3 Large Eggs
- 2 tsp Apple Cider Vinegar
- 1 tbsp Lemon Juice
- 1/2 tsp Vanilla Extract
- 1/2 cup Blueberries, frozen or fresh
- 3 tbsp Cold Butter
- 1/2 cup Almond Flour
- 1/4 tbsp Swerve Brown Sugar Substitute
- 2 tbsp Slivered Almonds
Make the Crumble
- Cut the butter, almond flour, and sweetener together with a pastry cutter or two forks until you have a coarse crumble. Refrigerate while you make the cake!
- Heat oven to 350° F
- Cream the 3 tbsp butter and 1/2 cup sweetener until light and fluffy. Beat in the 3 Eggs, 1 tbsp Lemon Juice, 1/2 tsp Vanilla, and 2 tsp Apple Cider Vinegar.
- In a separate bowl, whisk together all of the dry ingredients. Add the dry ingredients to the wet and mix until a very thick batter forms.
- Spread the batter in a small non-stick (8 inch) round springform pan (or a round cake pan). It will be thick! Top with blueberries and press them into the batter.
- Sprinkle with the reserved crumble and 2 tbsp slivered almonds.
- Bake for 40-45 minutes or until a toothpick comes out clean. If it begins to over brown, tent the cake with foil until done.
- Let cool before removing from pan. Refrigerate for 3-5 days.
Nutrition InformationYield 8 Slices Serving Size 1 slicw
Amount Per Serving Calories 240Total Fat 21gCarbohydrates 8gNet Carbohydrates 4gFiber 4gProtein 8g