An easy to make blueberry low carb keto gluten free coffee cake. The sugar free cake layer is topped with cream cheese, blueberry, and cinnamon streusel layers.
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 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 9×9-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.
Blueberry Low Carb Gluten Free Coffee Cake Recipe
Enjoy this keto friendly breakfast cake! And be sure to leave a comment below to let us know what you think.
Blueberry Gluten Free Coffee Cake (Keto, Low Carb)
Ingredients
Topping
- 1 cup almond flour
- 1 teaspoon cinnamon
- 1/2 cup low carb sweetener or equivalent
- 1/8 teaspoon Salt
- 4 tablespoons butter chilled and cut into small pieces
Cream Cheese Layer
- 6 ounces cream cheese
- 1 egg
- 1/4 cup low carb sweetener or equivalent
Cake Layer
- 2 cups almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 3/4 cup low carb sweetener or equivalent
- 1/2 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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
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
Nutrition
Additional Info
- Net Carbs 4g
- % Carbs: 6.4%
- % Protein: 11.2%
- % Fat: 82.5%
Need Support?
Get a FREE 3-Day Keto Meal Plan or join the Low Carb Yum Facebook Group for help with recipes and weight loss support!
Note 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.
Lisa says
April 25, 2019 at 7:46 amHave you tried it with raspberries?
Lisa MarcAurele says
April 25, 2019 at 12:54 pmI haven’t, but it should work out okay.
Diane says
February 26, 2019 at 7:24 pmI just made the cake portion and added blueberries into muffin tin. my. Dee 4 large muffins
Very tasty and had a nice rise to muffins.
Katie says
February 13, 2019 at 3:46 pmHi I wanted to make the blueberry coffee cake. I only have splenda now, so would I use the amount you stated in the recipe? If not how do I figure out how much to use. I’m alway confused when it say 1/2 cup or equivalent. Thanks. Looking forward to trying this!!
Lisa MarcAurele says
February 13, 2019 at 6:55 pmIt’s the same amount as “low carb sweetener” is a one-for-one sugar sub like Splenda.
Jamie Chancellor says
November 21, 2018 at 1:38 pmthis THE BEST low carb dessert I’ve ever made! I did mix up my sweeteners to lessen the weird aftertastes of them. I used part sucralose, part erythritol, part stevia.
Lisa MarcAurele says
November 22, 2018 at 11:58 amThanks for the feedback! Combining sweeteners has always worked out best for me and I’ve found I can use a lot less when blending them.
Gayle Buckley says
April 28, 2018 at 5:14 pmHi Lisa. I hope that I am not to late to ask a question, I don’t see any dated 2018. I really like the idea of a low carb coffee cake, I’m going to make it today. I’m feeding a lot of people and I want to double the ingredients and bake in a 9””X11” dish. Do you see any problems with me doing this? So far your web site is the best one that I have for low carb recipes. Thanks so much.
Lisa says
April 29, 2018 at 6:37 amI baked this in a 9×9. Doubling would be fine in a 9×13-inch pan.
Tammy says
August 12, 2018 at 11:53 amI have the doubled recipe cake in the oven now. I checked at 30 minutes and it’s still cold inside, but will check again at the 40 minute mark. . Any idea of how long to increase the time for the doubled batch? I’m excited to try it!
Lisa says
August 13, 2018 at 8:55 amIt depends, but generally, it’s about 1.5 times the original time.
Maria says
April 21, 2018 at 9:49 amMade it the second time with these changes: Used low carb Brown sugar for topping, used 8 ounces of cream cheese for cream cheese layer, used 1/2 cup white Splenda and 1/4 cup brown for the cake layer.
I baked it at 325 in a glass 8×8 square pan. It browns nicely without burning.
This cake is the BOMB! Better than anything I have eaten or baked in my entire life! Thank you, Lisa.
Lisa says
April 21, 2018 at 8:10 pmThanks for sharing your mods!
DeLeice says
April 15, 2018 at 9:35 amMade this blueberry coffee cake for breakfast. Absolutely divine! Followed the recipe exactly. Turned out great. Can’t wait to share with my keto friends.
Thanks for all your great recipes.
Gina says
April 1, 2018 at 10:07 pmVery good! Turned out great!
Polly says
March 19, 2018 at 1:23 pmHow do you get 16 servings from a 9×9 pan? That’s a teeny tiny serving.
Lisa says
March 20, 2018 at 6:31 amI thought the typical 9 slices were too large so I slice it into four rows of four.
Jessica Williams says
March 16, 2018 at 8:33 amOh MAN! Do yourself a favor and make this up the day before it’s needed. WOW! It seems to be less ‘mealy’ after sitting overnight. Yum-O!!
Jessica Williams says
March 15, 2018 at 9:52 pmYUM! I baked it in a 8×8 Pyrex. I think next time (oh yes, there WILL be a next time!) I’ll put it in a 11×7 pan. Pretty sure I ended up over baking it to try and get the middle done. The cream cheese was still cold when I checked it at 30 minutes. My struesel topping got weird. I did add a splash more almond extract. The only thing I don’t care for is that usual grittiness (or chunks) that almond flour brings. Other than that, the flavor is phenomenal! And is smells SO good baking! 10 out of 10 would serve to unsuspecting visitors, provided they don’t have a nut allergy!
Lisa says
March 16, 2018 at 4:32 amDid you use the really fine almond flour? I find it helps with that grittiness.
Beth says
January 25, 2018 at 11:53 amCan I use Splenda for sweetener
Lisa says
January 25, 2018 at 6:12 pmAbsolutely! I find sweeteners to be a personal preference.
Shawna says
December 23, 2017 at 2:51 pmWhat pan did you use when you made it?
Lisa says
December 23, 2017 at 6:30 pmI used a 9×9-inch stoneware pan.
Tina Wood says
December 6, 2017 at 10:54 amMade this today and it was great! For the cake batter i only use 9 stevia packets because i ran out of the Swerve and it turned out just fine. I would recommend this recipe! Thank you!!!
Lisa says
July 24, 2017 at 1:34 pmCould I make this into muffins? It looks delicious!
Lisa says
July 25, 2017 at 6:40 amIt will work as muffins, just keep an eye on them as baking time will be shorter.
Diane says
July 18, 2017 at 7:46 pmCan you substitute coconut flour for the almond flour in the cake mix?
Lisa says
July 19, 2017 at 4:54 amOther changes would be needed. It’s best to use a recipe that’s already been tested with just coconut flour.
Susan says
February 26, 2018 at 10:30 pmI used half almond flour and half coconut flour and it came out perfect!
Natalee says
June 18, 2017 at 8:39 pmThe recipe says 1 t baking powder …i assume that means tablespoon? But not sure since all the other ingredients have tbsp & tsp spelled out.
Please clarify.
Lisa says
June 19, 2017 at 5:55 am1 t = 1 teaspoon. 1 T – 1 tablespoon. I’ll make it clearer in the recipe.
Carol miller says
June 17, 2017 at 3:01 pmCan I use reduced fat cream cheese or stick with regular? This looks delicious and can’t wait to make it!
Lisa says
June 17, 2017 at 7:25 pmEither type of cream cheese if fine to use.
Denise says
June 14, 2017 at 4:20 pmAm I being stupid or is the printing button not working?
Lisa says
June 14, 2017 at 6:43 pmIt’s working for me. It may just be your browser. Did you try another?
Lincolngal says
June 16, 2017 at 11:12 pmLOL the print button isn’t working for me either but I’m giving this a try tonight.
Lisa says
June 17, 2017 at 6:53 amIt’s not working for me either in my Chrome or Firefox browsers, but it works in Safari. I’ll see if the software developer can figure it out.
Eileen says
June 12, 2017 at 4:03 pmI haven’t made this yet, because I was wondering if you cab substitute melted butter for the oil?
Lisa says
June 12, 2017 at 4:44 pmButter should work out fine in place of oil.
Megan says
June 11, 2017 at 7:23 pmI have tried several keto/low carb desserts and this is the ONLY thing my husband has liked thus far. It was so moist and flavorful. Great recipe. This will definitely go in my arsenal.
Lisa says
June 12, 2017 at 7:09 amWin! My husband is tough to please too.
Doris says
May 26, 2017 at 4:32 pmI don’t have liquid sweetener, just powdered, will that work, and what amounts should I use?
Thanks
Lisa says
May 27, 2017 at 9:27 amThe measurements are for granular.
Taylor says
June 21, 2017 at 6:30 pmDoes that mean you use less for powdered? I only have powder.
Lisa says
June 22, 2017 at 6:35 amIf you are talking stevia, the concentrated powder is twice as sweet as liquid so you need to use half as much.
Sarah says
April 27, 2017 at 1:17 amThis was amazing!! Used swerve instead with the same measurements, was definitely sweet enough for me (could even have used less). Thanks!
Lisa says
April 27, 2017 at 1:15 pmYou’re welcome Sarah!
Vanessa says
March 23, 2017 at 7:07 pmI am making this today and i am using 8oz of Cream cheese and 2 cups of frozen blueberries. I am very excited to How this is going to Turn out!
Lisa says
March 24, 2017 at 8:47 amI’m sure it tastes delicious.
Vanessa says
March 24, 2017 at 3:03 pmIt is very delicious. However I would use less sweetener in the streusel topping as the sweetener overpowered it.
Anna says
March 12, 2017 at 5:28 pmThis was absolutely delicious. I didn’t make the streusel topping because I was low on almond flour and it didn’t seem like it was missing anything. I will make this again
Lisa says
March 13, 2017 at 6:06 amGood to know it’s great without the streusel which would lower carb count as well.
Lauren says
February 24, 2017 at 9:01 amI made this for breakfast. It was really yummy! Thanks for the recipe! I didn’t have sour cream so I used Triple 0 peach yogurt instead. 🙂
Lisa says
February 24, 2017 at 9:14 amThat sounds like such a delicious sub for the sour cream!
Angela says
February 10, 2017 at 1:38 amThis was absolutely fantastic. I used erythritol for the sweetener. Definitely a home run dish.
Lisa says
February 10, 2017 at 4:35 amSo happy you liked it. I need to make this one again!
Jennifer says
December 12, 2017 at 1:20 amHow much erythritol did you use?
Lisa says
December 12, 2017 at 5:03 amErythritol is about 60-70% as sweet as Splenda so you’ll want to add a little more.
Kelly says
February 2, 2017 at 2:06 pmI just made this and it was amazing! I did use 8oz cream cheese and a few more blueberries. I would eat this not even in low carb!
Lisa says
February 2, 2017 at 6:07 pmIt does sound amazing with the extra blueberries and cream cheees.
Atalie Watts says
November 27, 2016 at 1:22 amThe topping call for “1/2 cup Splenda or equivalent liquid sucralose” which is 4 ounces. On Amazon, liquid Splenda is nearly $5 per ounce and alternatives are similarly priced.
Any less expensive ideas?
This cake looks so yummy – I’d really love to be able to make it. Thank you for sharing all these awesome recipes. I would not be able to go low-carb without them. 🙂
Lisa says
November 27, 2016 at 3:57 amThe liquid sucralose lasts forever because you only need a tiny amount. You could use a store brand Truvia or Splenda.
Angela says
November 26, 2016 at 2:58 pmThis looks so yummy! I’m just wondering, are all the recipes on this site diabetic friendly as long as you stick to the serving size?
Lisa says
November 26, 2016 at 7:44 pmLow carb recipes are perfect for diabetics. As long as you stick to the recommended serving, you shouldn’t get a spike in blood sugar.
Emily says
November 3, 2016 at 5:45 amAre you sure your carb count is correct? When I add all the ingredients to a recipe builder it comes up 15g
Lisa says
November 3, 2016 at 7:17 amYou need to subtract the erythritol.
Emily says
November 3, 2016 at 5:22 pmWhat do you mean subtract it?
I used Truvia
Lisa says
November 4, 2016 at 6:02 pmSorry, it’s a net carb count, not total. I need to eventually get the full macros for this recipe.
Erica says
October 9, 2016 at 1:03 amMy husband has been asking for this all week after we tried it once before. It’s a good recipe when he begs 🙂
Lisa says
October 9, 2016 at 7:16 pmLOL! It certainly is!
shana says
September 19, 2016 at 11:01 amI made this this morning. It was really good. Made a few changes since I didn’t have all the ingredients. I didn’t have blueberries so I used a little low sugar raspberry jam. I used Pyure erythritol/Stevia sweetener. And I didn’t have any sour cream or yogurt so I thought I might use heavy whipping cream lol ( dont judge, I REALLY wanted to make this!), which means, one small slice and I feel like a stuffed chicken. But it was oh soooo good. And will probably last me awhile :). Thanks!
Lisa says
September 19, 2016 at 11:07 amThanks for sharing how you made it Shana. Sounds great with the modifications!
Erica says
September 5, 2016 at 2:16 pmMy cake layer was so smooth that I couldn’t spread the cream cheese on top. The chunks just sank into the cake. Is the cake supposed to be baked a bit first then spread cream cheese? Or was mine just too firm still?
Lisa says
September 5, 2016 at 2:42 pmI just kind of dropped the cream cheese mixture in different spots on the cake. It’s not really “spread” on.
shana says
September 19, 2016 at 11:09 amI put the cream cheese and egg in my mini blender and blended it up a bit, it almost poured on top, worked great!
Vanessa says
August 31, 2016 at 5:18 amI looked in vain for any coffee in the recipe! Am I right to assume that this is a term you use in America for a cake that’s good to eat with a cup of coffee, rather than one which contains coffee?
Lisa says
August 31, 2016 at 6:37 amThat’s correct. Coffee cake doesn’t have coffee in it, it’s served with coffee. 🙂
Catherine says
July 1, 2016 at 1:55 pmI made this cake today and it was very very yummy. I used Swerve confectioners, in the same amounts, and it turned out perfect. I will be making this again!
Yvonne says
May 1, 2016 at 3:36 pmHi, I have made this twice! It is Amazing! I was wondering if you could use any other berry or fruit.
THanks for the lovely recipe. ☺
Lisa says
May 1, 2016 at 7:16 pmAny berry or fruit should work just as well in this recipe.
Valerie says
April 23, 2016 at 9:46 pmDo you recommend fresh or frozen blueberries?
Lisa says
April 24, 2016 at 5:09 amEither fresh or frozen works in this recipe.
Tiffani says
May 31, 2015 at 4:02 pmIf I use erythritol (Swerve) instead of Splenda do I need to increase the amount, or use an equal amount? Thanks!
Lisa says
May 31, 2015 at 4:20 pmSplenda is generally has a sweeter taste than Swerve so you may need a little more. Tasting as you go will be the best way to ensure to don’t over do it.
Lisa says
July 24, 2011 at 1:06 pmConnie,
It’s two tablespoons oil and two teaspoons extract. Can use all vanilla extract or half vanilla and half almond.
Connie Peterson says
July 25, 2011 at 6:47 pmThank you, Lisa! Looking forward to trying the recipe!
Connie
Connie Peterson says
July 22, 2011 at 8:13 pmLisa,
On the Blueberry Coffee Cake – what is the amt. of oil? and what extract?
thanks,
Connie