This Keto Blueberry Coffee Cake starts with blueberry studded vanilla cake, then a sweet cream cheese layer, then a delicious streusel topping. It’s the perfect gluten free low carb coffee cake for summer!
Feel free to use the jump to recipe button at the top of the page to skip straight to the keto blueberry coffee cake recipe!
It’s been blueberry palooza over here at the Hungry Household for the last week. First a friend dropped off a couple of pints while we were sick, and then blueberries went on sale at our local grocery store for just over $1 per pint – so of course I bought an entire case of them because it was such a great deal.
When I got home with my bounty reality struck and I remembered that my freezer here at the rental house is pretty miniscule, so I needed to use them up ASAP since freezing them wasn’t really an option.
Cue frenzy of blueberry themed EVERYTHING.
If you’ve been following IBIH on Instagram, you’ve seen days worth of blueberry cooking and baking (also baby ducks and butterflies because – CUTENESS.) As a result, I’ve got several keto blueberry recipes to share with you in the next week or two, and I’m also working on some keto cocktail recipes later today.
Come on over and I’ll make you one! I’ll even try not to cough on you – probably unsuccessfully. But it will be worth it. Maybe…
You’d think I’d be tired of blueberries by now, but honestly this keto blueberry coffee cake has been my everything the last couple of days. I had a wedge of it this morning with my tea, and I’m considering having cake for lunch too.
Because I’m a grown up and I do what I want.
Once you make this keto blueberry coffee cake and try it, I double dog dare you not to eat it for Every. Single. Meal.
Plus blueberries = antioxidants = winning. So there’s that.
Mr. Hungry is also a huge fan of this low carb blueberry coffee cake. He left early this morning and when I got up there was a giant section missing. You might be thinking it’s possible that he took some to share with the guys at work today. That would be nice of him….but I know better. You would too if you’d tasted it.
This gluten free blueberry coffee cake will turn even the most generous of souls into a greedy and selfish miser. Like a grizzly defending it’s kill or a junkyard dog snarling over a fresh bone – that’s how you’ll feel when someone asks you for a piece of this cake.
Sharing? Nope. Not even a little.
There are FOUR awesome elements to this surprisingly easy keto blueberry coffee cake recipe. The bottom layer is a vanilla flavored cake that is oh so tender, yet firm enough to hold up the rest of the ingredients.
On top of that is a layer of fresh blueberries, which sink into the cake during baking. Then I added a sweetened cream cheese layer reminiscent of what you’d find in a classic cheese danish. Finally, a subtly lemon flavored streusel topping that is a variation of my keto lemon almond shortbread cookie recipe is crumbled over the top.
The end result is a truly sublime keto blueberry coffee cake that has a variety of flavors and textures that come together in perfect harmony. It’s not overly sweet, which keeps you coming back for more.
And more.
And moremoremoremoremoremoremoremoremoremore.
Recipe Notes:
Don’t be intimidated by the multiple layers – each is quite easy and this cake can go from craving to oven in under ten minutes.
This keto blueberry coffee cake recipe can easily make 6 large or 9 small muffins instead of one medium-sized coffee cake. I made this in a cute white stoneware baking dish I bought recently, but it’s a weird size of 7.5 x 11. To get the best results without going out to buy a new pan, try making this in a 9×9 baking dish which will give you similar results and you can easily cut it into 9 pieces.
I sprinkled some Swerve Confectioner’s over the top for looks (after it came out of the oven). It’s optional but if you find you prefer your keto blueberry coffee cake a little sweeter you might want to try it. Plus it looks pretty.
More Keto Blueberry Recipes:
Keto Blueberry Coffee Cake
- Total Time: 50 minutes
- Yield: Nine 3x3 squares or small muffins 1x
- Diet: Diabetic
Description
This keto blueberry coffee cake has four amazing layers! Keto and Atkins diet friendly – it can also be made into muffins!
Ingredients
For the cake layer:
- 6 tablespoons butter
- 1/3 cup Swerve sweetener
- 2 eggs
- 1 tablespoon vanilla extract
- 1 cup almond flour
- 1/4 cup coconut flour
- pinch of salt
- 2 teaspoons baking powder
- 1/4 teaspoon xanthan gum
- 1/2 cup almond milk (unsweetened)
- 1 1/4 cups blueberries
For the cream cheese layer:
- 3 oz cream cheese
- 1 egg
- 1 tablespoon Swerve sweetener
For the streusel topping:
- 3 tablespoons butter
- 1 cup almond flour
- 3 tablespoons Swerve Sweetener
- 1/2 teaspoon grated lemon zest
Instructions
For the cake layer:
- Preheat your oven to 375 degrees (F)
- Cream the butter and sweetener together in a medium bowl until smooth.
- Add the eggs, beating well after each.
- Add the vanilla extract and mix well.
- Combine the almond flour, coconut flour, salt, baking powder, and xanthan gum in a separate medium bowl.
- Add to the wet ingredients and mix well.
- Pour in the almond milk and blend until smooth.
- Grease a 9×9 (or equivalent) pan with butter.
- Spread the cake batter evenly over the bottom of the pan.
- Sprinkle the blueberries evenly over the top of the batter.
For the cream cheese mixture:
- Heat the cream cheese for 30 seconds in the microwave until soft.
- Beat with a fork until smooth.
- Add the egg and sweetener and beat with a fork until smooth.
- Pour over the top of the blueberries.
For the streusel topping:
- Melt the butter in a microwave safe bowl or on the stove.
- Stir in the almond flour, sweetener, and lemon zest until fully combined.
- Crumble over the top of the cake.
- Bake the cake at 375 degrees (F) for 35 minutes or until a knife inserted in the center comes out clean and the top is golden brown.
Notes
To see a list of my favorite low carb products and brands that I recommend for sweeteners, flours, etc. you can check out the IBIH Pantry Ingredients Page!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: keto dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/9th of cake
- Calories: 323
- Fat: 27g
- Carbohydrates: 6g net
- Protein: 10g
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Amy says
OMG this is amazing!!!! I’ve been so sad that I’ve been missing all the wonderful blueberry dishes since being on a low carb diet- well not anymore!! I went as far as to go pick some fresh blueberries and bought Swere to make it right, and WOW. Blueberry coffee cake for everyone! thanks so much for all of your wonderful recipes :)
Cathy says
Can I use regular sugar? I don’t have swerve. The cake looks wonderful!
Mellissa Sevigny says
Yes Cathy! Swerve measures cup for cup like sugar so just use the equal amount of sugar in this recipe and you should be all set! Enjoy!
Christine says
Since granular Swerve doesn’t always dissolve, I used powdered Swerve in the filling, but then thought there’d be more filling to cover completely (used a 8×8). Do you think it matters which type to use? If so, you may want to note that on the recipe, for those of us familiar with both kinds. :) I guess since it baked anyway, the granular would have been fine, but for uncooked frosting (like on THM Trimtastic Cake) I like the powdered better.
Liz says
This looks amazing! I am not a huge fan of blueberries, do you know how that would change the net carbs? Your site has been so helpful for me and using your keto plans I’ve been able to finally get rid of my insomnia!
Mellissa Sevigny says
I think it would be a little boring with nothing added so you could sub raspberries if those are more your thing and it would be great!
Dottie says
Liz, I use cranberries and have even used strawberries.
Anna says
Your photos are so amazing, I had to try this immediately. Admittedly it took me a bit longer than 10 minutes, and I skipped the streusel layer. But the result was out of this world! Maybe I’ve just forgotten what wheat flour used to taste like, but this cake was so lovely I couldn’t keep my hands off it. It’s so nice knowing I don’t need to :) I used water instead of almond milk, as I didn’t have any, and a mix of almond flour, ground walnuts and sunflower seeds (combined to make 1 cup) along with the coconut flour, stevia and xylitol to sweeten. The recipe is quite flexible and forgiving. Thank you again, you make my low carb life really sparkle!
Mellissa Sevigny says
I’m so glad you tried it and liked it Anna and thanks for letting me know it still worked with some substitutions! It’s a versatile base than can be flavored in an endless variety of ways! I’ll definitely be experimenting with it more in the future so stay tuned! ☺️
Darline says
Made this today and it was great! Used Truvia ( all I had) and it was great. With each recipe I am growing more and more confident that I can life low carb for life! Thank you for all you do!
Mellissa Sevigny says
I’m so glad you liked it Darline! You’ve definitely got this – there are lots of great bloggers out there creating amazing low carb recipes! I feel like Scarlett O’Hara – “I’ll never go hungry again!” Lol!
KarenM says
I get confused about almond flour in baking recipes; I have almond flour that’s course and one that’s more fine ( like all purpose flour). So which one is best to use?
Mellissa Sevigny says
Definitely go with the finely ground for this recipe Karen!
jennifer says
Can a low carb baking blend be used in place of the almond and coconut flour?
thanks.
Stephanie says
I. Love. You. :)
Mellissa Sevigny says
LOL Stephanie – back atcha! ;)
Jean B. says
Oh my goodness! The one thing I really want to make is something like this, and now you have figured out how to do it! This looks great as is, but I will probably try playing with the recipe too. Thanks so much!
Mellissa Sevigny says
Thanks Jean and please do let us know if you come up with some delicious variations!
Jennifer says
Doade this within 10 minutes of seeing the post…it’s the first time I tried swerve. Amazing! The only thing I did was use coconut flour, because that was all I had! all I did was cut back a little bit because you know how coconut flour… It came out absolutely delicious another thing I added coconut milk instead of almond milk because again that was what I had in the fridge. I just want to thank you for posting so many delicious dessert for our household which is diabetic and also trying to do the low carb ketogenic diet
Mellissa Sevigny says
Thanks for letting us know that you liked it and for sharing your substitutions! And the Swerve – I know right? I resisted for a long time because it’s pretty spendy, but you just can’t beat how amazing it is in baked goods! LOVE. IT.
Barbara says
I do not have swerve sweetener – do you happen to know what equivalent I would use of either Sweet Leaf drops or pure Stevia powder? Thank you !
Mellissa Sevigny says
I don’t Barbara but you can probably find equivalents on the website for the product you’re using since Swerve measures exactly like sugar just use the equivalent amount for the same amount of sugar. I will say that the Swerve adds bulk that a liquid sweetener won’t so I can’t guarantee the results will be the same as mine. Please do let us know though for others that might be using the same product as you! thanks!