Give this easy to make gluten-free blueberry keto coffee cake a try. The sugar-free cake layer is topped with cream cheese, blueberry, and cinnamon streusel layers.
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We just picked over ten pounds of blueberries so I was looking for a yummy way to bake some of them up. I already made a keto blueberry cheesecake and blueberry cheesecake muffins so I searched for something a little different.
I found a recipe for low carb blueberry cream cheese coffee cake on the Low Carb Diet site at About.com. Because it got really good reviews, I decided to give it a try.
It's a pretty easy low carb coffee cake to prepare. But you do need to do it in stages as there are three primary layers: the cake bottom, the cream cheese filling, and the streusel topping.
Ingredients needed for the keto coffee cake
The topping uses almond flour, cinnamon, sweetener, salt, and butter. In the cream cheese filling there's a blend of cream cheese, egg, and sweetener. Blueberries are also sprinkled over the filling.
For the cake base, the ingredients are almond flour, baking powder, baking soda, cinnamon, salt, sweetener, sour cream, oil, vanilla extract, and eggs.
How to make the gluten free blueberry coffee cake
To begin, preheat the oven to 350°F and grease a 9x9-inch square baking pan. Then get the topping ready by cutting butter into the blend of almond flour, cinnamon, sweetener, and salt (photos 1-4).
The cream cheese filling is made next by mixing the softened cream cheese with egg and sweetener using an electric mixer (photos 5-7).
Then, get the dry ingredients of the cake layer mixed together by whisking almond flour, baking powder, baking soda, cinnamon, salt, and sweetener in a medium bowl (photos 8-11).
The wet ingredients are combined next by mixing sour cream (or yogurt), oil, vanilla extract, sweetener, and eggs in a large bowl with an electric mixer (photos 12 & 13). At this point, the dry ingredients are stirred in (photos 14 & 15).
Assembling the low carb coffee cake
Now that the layers are prepared, it's time to put them all together. First, spread the cake batter into the pan. Next spread the cream cheese filling over it.
The blueberries are sprinkled on top of the cream cheese layer. Then, the streusel topping is sprinkled over everything for the top layer.
It's then baked for 30 to 40 minutes or until the cake layer tests done. Once it's cooled, it's ready to slice and enjoy.
Modifications to the recipe
The filling in this blueberry gluten free coffee cake does taste similar to a cheese danish. However, it would be much better to have more of this cheesy goodness.
Therefore, I will likely modify it next time I prepare it. I'll use a whole 8 ounce bar of cream cheese when I make it again. And, I'll add in more blueberries.
Sweetness of the blueberry coffee cake
The sugar free cake layer was very moist. At first, I thought it could have been a little sweeter, but I wouldn't want to add any more sweetener as there is a good amount in the entire recipe. And, if you've been on a low carb diet for a while, you may actually want to reduce the sweetness.
The original recipe used Splenda, but I changed it to use a monk fruit sweetener in this low carb coffee cake. I've decided to stop using artificial sweeteners and use only natural based ones.
Monk fruit is my favorite sweetener, but it can be difficult to measure if used in pure form. That's why I like a blend that contains erythritol which is a non-impacting sugar alcohol.
If you decide to give this low carb gluten-free blueberry cream cheese coffee cake a try, I'd love to know what you think. And, also any modifications that you made.
Enjoy this keto friendly breakfast cake! And be sure to leave a comment below to let us know what you think.
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Recipe
Blueberry Gluten Free Coffee Cake (Keto, Low Carb)
Video
Ingredients
Topping
- 1 cup almond flour
- 1 teaspoon cinnamon
- ½ cup low carb sugar substitute or equivalent
- ⅛ teaspoon Salt
- 4 tablespoons butter chilled and cut into small pieces
Cream Cheese Layer
- 6 ounces cream cheese
- 1 egg
- ¼ cup low carb sugar substitute or equivalent
Cake Layer
- 2 cups almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon cinnamon
- ½ teaspoon salt
- ¾ cup low carb sugar substitute or equivalent
- ½ cup sour cream or Greek yogurt
- 2 Tablespoons oil
- 2 teaspoons sugar-free vanilla extract or 1 teaspoon each vanilla and almond extracts
- 2 eggs
- 1 cup blueberries
Instructions
- Preheat oven to 350°. Butter or oil 9X9 inch pan.
Topping:
- Mix 1 cup of the almond meal, 1 teaspoon cinnamon, ½ cup sweetener, a pinch of salt and the 4 Tablespoons butter until crumbly. Set aside.
Cream Cheese Layer:
- Mix cream cheese, 1 egg, and ¼ cup sweetener. Set aside.
Cake layer:
- Mix 2 cups of almond flour, baking powder, baking soda, ¼ teaspoon cinnamon, ½ teaspoon salt, and ¾ cup sweetener (if using a powder). Set dry ingredients aside.
- Blend the sour cream (or yogurt), oil, extracts, liquid sweetener (if using), and 2 eggs and mix well. Add the mixed dry ingredients and blend well.
Assembly:
- Spread the cake layer in the pan, and spread the cream cheese on top (if it’s the larger amount of cream cheese, you won’t be able to spread it evenly, but that’s OK). Then sprinkle the blueberries on the cream cheese and the streusel on the top of that.
- Bake for 30-40 minutes or until toothpick not inserted into center comes out clean. Cool and slice.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Kris
This was so so so so good! I’ve been following a keto diet for almost 2 years and have made a lot of recipes, but this one is the best version of a coffeecake I have tried. In fact, it was even better than conventional cakes I’ve made! Some slight alterations: added 1/2 cup chopped pecans to the crumb topping and used Sukrin gold brown sugar substitute there as well, added some blueberries into the bottom cake layer as well as some on top of the cream cheese layer. Otherwise, followed the recipe as written. Got rave reviews from the man of the house too! Thank you so much for sharing the recipe.
Lisa MarcAurele
Must have been awesome for the guy in the house to rave about it! I'll try your mods next time. Thanks!
Lisa Stagg
I know this is an older recipe but I just came across it and made it. Funny story…it bubbled over and made a mess and smoked my ENTIRE house up. It was so jiggly and my toothpick kept being “unclean” after 35 mins. Cooked it 5 more minutes and finally just took it out. After sitting it firmed and was in fact done. My topping is a bit dark brown and crunchy but it still tastes very good; which is the goal so I’d say it’s a win! Even the hubs likes it. Although I may need a breathing treatment after all the smoke haha!
Lisa MarcAurele
Oh no! Maybe a bigger pan next time (I believe I used a 9x9 for mine) or a pan with water under to catch any drippings. Happy to hear that it still tasted good!
Kate
Delicious! There’s this state wide chain in WV called Tudor’s Biscuit World and they have the most amazing blueberry muffins. I grew up on those. This tastes almost just like them!
Since others commented on maybe making it a tad sweeter, I used a little stevia in the cake and cream cheese. Used granular Swerve for the cake, confectioners Swerve for the cream cheese (was worried about re crystallizing in the moisture), and Lakanto golden for the topping. Used full 8oz cream cheese as suggested, and a bit more blueberries.
I only had an 8x8 pan but it turned out great at 45 mins. I greased and floured it (coconut flour) and even the first corner piece came out perfectly!
I was worried because it was quite jiggly when it first came out of the oven. But it looked done and tester came out clean. It stabilized as it cooled, so just something to maybe warn folks about.
Thank you for this amazing recipe!
Ashley
Excellent coffee cake! So yummy! My husband who is diabetic loved it too! Thanks for the recipe.
Shelly
I question if the nutritional information is correct. It says 1 cake is 6 carbs. I assume it should say 1 slice is 6 carbs. Which is correct please? Thank you.
Lisa MarcAurele
Yes. It's 1 slice not 1 cake.
Cathie
So this is 4g net carbs for 1/16 of a 9-inch square pan?
Lisa MarcAurele
I try to cut really small pieces, but you can you with 9 slices if you want. The data will be a little less than half.
Christy
I made this and turned out great. My husband and I think it could be a little sweeter too, any suggestions.
Lisa MarcAurele
I'd recommend adding in either stevia extract or monk fruit extract to taste. Powder or liquid could be used.
Lisa
Have you tried it with raspberries?
Lisa MarcAurele
I haven't, but it should work out okay.
Sabrina
All I got was soup. Followed the recipe exactly but the top brownie g whole the bottom layers were not done. It was an expensive fail for me.
Lisa MarcAurele
So sorry it didn't work out for you. This is a very old recipe that may need some updating.