Blueberry Coffee Cake

This blueberry coffee cake is one of the best baked goods I’ve ever made. It is melt-in-your-mouth good. I think it helps that it uses almond and coconut flour plus Greek yogurt for a lighter and higher moisture level. And even though the crumb topping is using non-traditional flours and is sugar free, the whole coffee cake still tastes legit like something you might buy at a bakery.

Blueberry Coffee Cake

When I think about coffee cake, I think of it as a breakfast food. And definitely not something that would work on a low-carb diet. However, since I made this using almond flour and coconut flour and no sugar — only monk fruit sweetener — it is a surprisingly low-carb delight: there are 9 g net carbs per serving.

In fact, this blueberry cake is so good that I would consider serving it as a dessert. The streusel crumble on the top layer is so flavorful. Top with plain vanilla Greek yogurt or sugar-free whipped cream for a real sweet treat that won’t blow your carb count or leave you in a sugar crash. If you have leftover berries, you can make low carb blueberry muffins.

Because it uses almond flour and coconut flour but not traditional all-purpose flour, this is a gluten-free keto coffee cake recipe.

Ingredients

The ingredients pictured here are for the total amounts you’ll need to make this buttery, delicious keto blueberry coffee cake. However, I’ve broken out exact amounts below for the coffee cake itself as well as the crumb topping you’ll sprinkle on the top layer.

Coffee Cake

• 1/2 cup almond flour
• 4 tablespoons coconut flour
• 1 1/2 teaspoons baking powder
• pinch sea salt
• 6 tablespoons butter softened
• 1/3 cup monk fruit sweetener
• 2 large eggs
• 4 1/2 tablespoons Greek yogurt
• 2 teaspoons vanilla extract
• 1 cup blueberries fresh or frozen

For the Crumb Topping

• 1 cup almond flour
• 2 teaspoons coconut flour
• 2 tablespoons monk fruit sweetener
• 4 tablespoons butter softened
• pinch cinnamon

Instructions

1. Preheat your oven to 350 F.
2. Line a cake pan with parchment paper and set aside. I used an 8×8 square pan.
3. Add the first 4 dry ingredients to a bowl and whisk together to break up any lumps in the flour.
4. In a separate bowl, add the butter and sweetener and beat together until creamy.
5. Add the remaining cake ingredients (except the blueberries) to the butter mixture and beat again until incorporated. Fold in the dry mixture and stir well. Set aside.
6. In another bowl, add all the ingredients for the crumb topping. Use a fork to incorporate it all together.
7. Add the cake batter into the prepared pan. Note: It will be thick and will not pour. You will need to use a rubber spatula to spread it out in the pan.
8. Spread your blueberries around the top of the batter. Then, using clean hands, crumble the crumb topping over the blueberries.
9. Bake for 40 minutes. Let cool completely and enjoy!

Notes

You can modify this keto coffee cake recipe in a number of ways, including:

• replace blueberries with another kind of berry such as raspberries.
• add nuts if that’s what you like. Chopped pecans or walnuts would be delicious.
• swap the Greek yogurt for sour cream.