Low Carb Blueberry Coffee Cake
Indulge in the guilt-free decadence of this Low Carb Blueberry Coffee Cake, a perfect blend of wholesome ingredients and delightful flavors. Made with a nutritious base of almond and coconut flour, this gluten-free coffee cake is naturally sweetened with erythritol, making it a fantastic choice for low-carb and keto-friendly lifestyles. Bursting with juicy blueberries and warm hints of cinnamon, each bite is moist, tender, and satisfying. For a touch of crunch, sprinkle chopped pecans on top, or finish with a dusting of powdered erythritol for a beautiful, bakery-style presentation. Ready in just 50 minutes, this easy-to-make, gluten-free treat is ideal for a leisurely breakfast, a cozy afternoon snack, or a crowd-pleasing addition to your weekend brunch spread.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 0.33 cup Granulated erythritol (or preferred low-carb sweetener)
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 0.25 cup Unsalted butter, melted and cooled
- 1 teaspoon Vanilla extract
- 3 large Eggs
- 0.5 cup Unsweetened almond milk
- 1 cup Fresh or frozen blueberries
- 1 teaspoon Cinnamon
- 0.25 cup Chopped pecans (optional)
- 2 tablespoons Powdered erythritol (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease an 8x8 inch baking dish or line it with parchment paper.
In a large mixing bowl, whisk together almond flour, coconut flour, granulated erythritol, baking powder, salt, and cinnamon until thoroughly combined.
In a separate bowl, whisk together the melted butter, vanilla extract, eggs, and almond milk until the mixture is smooth and fully incorporated.
Gradually pour the wet ingredients into the dry ingredients and stir until a thick batter forms.
Gently fold in the blueberries, being careful not to overmix as it may break them apart.
Pour the batter into the prepared baking dish and spread it out evenly. Sprinkle the chopped pecans on top if using.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the coffee cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Optional: Dust the cooled coffee cake with powdered erythritol before serving for a hint of added sweetness.
Slice into 8 pieces and enjoy!
Nutrition Facts
Calories |
2198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.8 g | 237% | |
| Saturated Fat | 48.1 g | 241% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 1812 mg | 79% | |
| Total Carbohydrate | 191.7 g | 70% | |
| Dietary Fiber | 40.8 g | 146% | |
| Total Sugars | 26.3 g | ||
| Protein | 71.2 g | 142% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 781 mg | 60% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 704 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
