What do you do when you’re bored with keto? You try new recipes! Even though I have a coconut flour keto blueberry muffin recipe already posted, one of my favorite keto chefs recently posted a Blueberry Sour Cream Crumb Cake with an almond flour base. I love her recipes so I was excited to give this one a try playing with the coconut flour ratio.
If you’re new around here, I prefer coconut flour to almond flour for a bunch of reasons. When compared to almond flour, coconut flour has:
- Fewer calories
- Fewer carbs
- Is less expensive
Three very important reasons to consider for diet and budget. So I tried the recipe her way first with the exception of xylitol. She recommends xylitol as a sweetener in most of her keto desserts because it has less of a troublesome effect on your tummy for folks sensitive to straight erythritol. It also cuts down on the cooling effect of erythritol when you mix it with other sweeteners. I’m all out of xylitol and have a bag on its way but I went ahead and made this recipe using a mix of monk fruit and erythritol.
Keto Lemon and BlueBerry Cake with Almond Flour
Here’s my cake in a standard springform pan as recommended. For me, the cake was too flat. Not enough batter for such a large pan. It was also WAY. TOO. SWEET.
I have made her recipes before using the above mix of sweetener and realized that the sweetener portions were way off for my tastebuds. For me, when erythritol is baked, it’s way sweeter than if you’re simply using it to sweeten your coffee or tea. I cut down on the amount in this recipe and my cake was still way too sweet. Like, scratch your throat sweet.
Munchkin loved it of course.
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I was instantly filled with regret when I saw the amount of sweetener that was in my bowl. I dumped it right into the butter so there wasn’t much saving I could do. I’m just going to half the sweetener in her recipes moving forward. I’ll take this as a sign that my love for sweets has greatly diminished since being keto. Woot!
So I made this again with the portions below. I still included some almond flour in the batter since coconut flour only recipes can be a little dense and I did love the texture of the original cake. This time, I made it in an 8×8 square pan to get a cake with a little more body.
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Keto Blueberry Cake with Coconut Flour
My crumb mixture had too much coconut flour which resulted in large clumps instead of the original crumb texture so I will continue to use her measurements for the topping, but with half the recommended sweetener.
This cake was delicious. It was much better the second time around for me because the sweetener content was diminished greatly. The texture of the cake itself was also not too far off the original which I was happy with since that means I can get away with more coconut flour and fewer calories and carbs from almond flour.
I know lots of people are averse to the flavor of coconut. I love it but maybe that’s my tropical background coming to the fore. If you’re not a coconut-lover you may want to stick to the original recipe as the coconut flavor was definitely more pronounced in my version.
I’ll try her chocolate chip cookies next! I’ve already made the original version (sans xylitol) which was again, too sweet for me. I’m wondering if adding more coconut flour to the batter will make it more muffin-y and less of a cookie? We’ll see!
Keto Blueberry Cake
- ½ cup almond flour
- 4 tbsp coconut flour
- 1½ tsp baking powder
- pinch sea salt
- 6 tbsp butter softened
- ⅓ cup monk fruit and erythritol sweetener
- 2 large eggs
- 4½ tbsp sour cream
- 2 tsp vanilla extract
- 1 tsp almond extract
- 1 cup blueberries fresh or frozen
For the Crumb Topping
- 1 cup almond flour
- 2 tsp coconut flour
- 2 tbsp monk fruit and erythritol sweetener
- 4 tbsp butter softened
- pinch cinnamon
- Preheat your oven to 350°F.
- Line a cake pan with parchment paper and set aside. I used an 8×8 square pan.
- Add the first 4 ingredients to a bowl and whisk together to break up any lumps in the flour.
- In a separate bowl, add the butter and sweetener and beat together till creamy.
- 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.
- In another bowl, add all the ingredients for the crumb topping. Use a fork to incorporate it all together.
- Pour the cake batter into prepared pan. Spread your blueberries around the top of the batter then using clean hands, crumble the topping over the blueberries.
- I sprinkled more cinnamon on top then baked for 40 minutes. Let cool completely and enjoy!
Here are pictures of the cake up close. The texture was a little more soft and crumbly when done with more coconut flour. It’s up to you to decide which version you like but whatever you choose I recommend at least halving the sweetener in the original recipe.
I’m definitely keeping this one in my arsenal. It was a hit with my entire family who kept asking if I was sure it was sugar-free!