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.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 8

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)

Directions

Step 1

Preheat your oven to 350°F (175°C). Lightly grease an 8x8 inch baking dish or line it with parchment paper.

Step 2

In a large mixing bowl, whisk together almond flour, coconut flour, granulated erythritol, baking powder, salt, and cinnamon until thoroughly combined.

Step 3

In a separate bowl, whisk together the melted butter, vanilla extract, eggs, and almond milk until the mixture is smooth and fully incorporated.

Step 4

Gradually pour the wet ingredients into the dry ingredients and stir until a thick batter forms.

Step 5

Gently fold in the blueberries, being careful not to overmix as it may break them apart.

Step 6

Pour the batter into the prepared baking dish and spread it out evenly. Sprinkle the chopped pecans on top if using.

Step 7

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.

Step 8

Allow the coffee cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 9

Optional: Dust the cooled coffee cake with powdered erythritol before serving for a hint of added sweetness.

Step 10

Slice into 8 pieces and enjoy!

Nutrition Facts

Serving size	(850.8g)

Amount per serving	% Daily Value*
Calories	2198.3

Total Fat 184.8g	0%
Saturated Fat 48.1g	0%
Polyunsaturated Fat 0.3g
Cholesterol 687.2mg	0%
Sodium 1812.4mg	0%
Total Carbohydrate 191.7g	0%
Dietary Fiber 40.8g	0%
Total Sugars 26.3g
Protein 71.2g	0%

Vitamin D 166.9IU	0%
Calcium 780.9mg	0%
Iron 12.8mg	0%
Potassium 704.4mg	0%

*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.

Source of Calories

Fat: 61.3%

Protein: 10.5%

Carbs: 28.2%