Keto Blueberry Coffee Cake Recipe

Desserts
Gluten Free
Vegan
Vegetarian
4.5/5
(11 reviews)
Keto Blueberry Coffee Cake
Zylo Recipes

Description

Imagine a coffee cake that awakens your senses with the vibrant burst of blueberries and the comforting warmth of cinnamon. This is a coffee cake crafted to be a memorable experience from the first bite to the last. The crumb is tender and moist, yielding effortlessly to your fork, a testament to its careful creation.

Each mouthful is an exquisite balance of textures, as the soft cake intermingles with the delightful crunch of the walnut streusel topping. The buttery notes of the cake provide a rich foundation for the other flavors to dance upon. Nestled within this golden crumb are juicy blueberries, their sweetness intensified as they bake, releasing their fruity essence throughout.

Their subtle tanginess provides a welcome counterpoint to the overall richness, ensuring that each bite is both satisfying and refreshing. The cinnamon weaves its magic throughout, its fragrant spice adding a layer of comforting warmth that elevates the cake to something truly special. The crowning glory of this coffee cake is the streusel topping.

Made with finely crushed walnuts, it adds a textural contrast that is both pleasing and addictive. The walnuts not only contribute a satisfying crunch but also a subtle nutty flavor that complements the blueberries and cinnamon beautifully. The topping is baked to a golden-brown perfection, its slight crispness adding another dimension to the overall experience.

It's a symphony of textures and flavors that come together in perfect harmony. This blueberry cinnamon coffee cake is more than just a dessert; it's an invitation to slow down, savor the moment, and enjoy the simple pleasures of life. It is perfect served with a cup of freshly brewed coffee or tea.

Its inviting aroma and delectable taste make it ideal for a leisurely breakfast, a cozy brunch, or an afternoon treat. Whether you are sharing it with loved ones or enjoying a quiet moment by yourself, this coffee cake is sure to bring a smile to your face. It’s a treat that transcends ordinary baking, becoming a cherished memory in every bite.

Preparation Time

Prep Time
20 min
Cook Time
40 min
Total Time
1 h 0 min

Nutrition Information

Per 1 servings (~3 oz each) serving
C
Calories
280 Kcal

C
Carbs
8 g
Fi
Fiber
3 g
Sugar
2 g

P
Protein
6 g

C
Fats
25 g
Saturated Fats 15 g
Unsaturated Fats 8 g

Cholestrol 80 mg
Sodium 150 mg
Potassium 50 mg
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Ingredients

    1.
    Coconut Flour
    Coconut Flour
    ¾ cup
    2.
    Almond Flour
    Almond Flour
    ¾ cup
    3.
    Baking Soda
    Baking Soda
    ½ teaspoon
    4.
    Coarse Kosher Salt by Morton
    Coarse Kosher Salt by Morton
    ½ tsp
    5.
    The Ultimate Icing Sugar Replacement by Swerve
    The Ultimate Icing Sugar Replacement by Swerve
    ¾ cup
    6.
    Coconut Milk By Aroy-d
    Coconut Milk By Aroy-d
    ¾ cup
    7.
    Coconut Oil
    Coconut Oil
    ¼ cup
    8.
    Vanilla Extract
    Vanilla Extract
    1 teaspoon
    9.
    Raw Egg
    Raw Egg
    4 large
    10.
    Blueberries, Frozen, Unsweetened
    Blueberries, Frozen, Unsweetened
    ⅔ cup
    11.
    Walnuts
    Walnuts
    1 cup, chopped
    12.
    Coconut Oil
    Coconut Oil
    ¼ cup
    13.
    The Ultimate Icing Sugar Replacement by Swerve
    The Ultimate Icing Sugar Replacement by Swerve
    ¾ cup
    14.
    Saigon Cinnamon
    Saigon Cinnamon
    1 teaspoon

Instructions

    1.
    Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan. In a medium bowl, whisk together coconut flour, almond flour, baking soda, kosher salt, and 3/4 cup Swerve.
    2.
    In a separate bowl, whisk together canned coconut milk, vanilla extract, and 4 eggs until well combined. The batter will be thick.
    3.
    Gently fold in the blueberries into the batter, being careful not to crush them.
    4.
    Crush the walnuts. In a small bowl, combine crushed walnuts, 1 1/2 tablespoons coconut oil, 2 tablespoons Swerve, 1 teaspoon cinnamon, and a pinch of salt. Mix until crumbly.
    5.
    Spread half of the batter evenly into the prepared cake pan.
    6.
    Sprinkle 1/3 of the walnut mixture evenly over the batter in the cake pan.
    7.
    Spread the remaining batter over the walnut layer. Top with the remaining walnut mixture.
    8.
    Bake for 35 minutes. The cake might still be slightly wobbly in the center. Turn off the oven and let the cake continue to cook for 5-7 minutes inside the oven with the door closed.