Keto Blueberry Coffee Cake
Keto Blueberry Coffee Cake: A Delicious and Moist Treat for Your Taste Buds
Are you in search of a delectable and moist keto coffee cake recipe that is ideal for breakfast or as a snack? Your search ends here! This keto blueberry coffee cake is truly transformative, featuring a sugar-free cake base adorned with layers of cream cheese, blueberries, and a cinnamon streusel topping.
The Inspiration for the Recipe
With the arrival of blueberry season, I eagerly anticipate visiting my nearby berry farm to handpick fresh blueberries. There’s something so satisfying about picking your own fruit and using it in delicious recipes. This year, I decided to create a keto blueberry coffee cake that would showcase the sweetness and flavor of these juicy berries.
The Recipe
To make this keto blueberry coffee cake, you’ll need the following ingredients:
- 1 1/2 cups almond flour
- 1/2 cup granulated sweetener
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup blueberries, fresh or frozen
- 1/4 cup cream cheese, softened
- 1/4 cup granulated sweetener
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Begin by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish.
- In a large mixing bowl, combine almond flour, granulated sweetener, and melted butter, stirring until the mixture is thoroughly blended.
- In another bowl, whisk together the eggs, heavy cream, and vanilla extract.
- Incorporate the wet ingredients into the dry mixture, stirring until a smooth batter is achieved.
- Gently fold in the blueberries.
- Transfer the batter to the prepared baking dish, ensuring the top is level.
- In a small bowl, blend the cream cheese, granulated sweetener, cinnamon, nutmeg, and salt until smooth.
- Evenly distribute the cream cheese mixture over the cake batter.
- Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove from the oven and allow to cool completely before slicing and serving..
Nutritional Information
Per serving (1 slice):
- Calories: 266
- Carbohydrates: 19g
- Protein: 7g
- Fat: 25g
- Fiber: 3g
- Sugar: 3g
- Sodium: 233mg
- Potassium: 62mg
- Vitamin A: 375 IU
- Vitamin C: 1mg
- Calcium: 90mg
- Iron: 1mg
Conclusion
This keto blueberry coffee cake is a delicious and moist treat that’s perfect for breakfast or a snack. With its sugar-free cake layer, cream cheese, blueberry, and cinnamon streusel layers, it’s a game-changer for anyone following a keto diet. Whether you’re a coffee lover or just looking for a tasty treat, this recipe is sure to satisfy your cravings.
FAQs
Q: Is it possible to substitute frozen blueberries for fresh ones?
A: Certainly, frozen blueberries may be utilized as a substitute for fresh ones. Just thaw them first and pat dry with a paper towel before using.
Q: Can I substitute the almond flour with coconut flour?
A: No, you cannot substitute the almond flour with coconut flour. Coconut flour absorbs more liquid than almond flour and will affect the texture of the cake.
Q: Can I make this recipe gluten-free?
A: Yes, you can make this recipe gluten-free by substituting the almond flour with a gluten-free flour blend.
Q: Is it possible to store this cake in the refrigerator?
A: Yes, you can store this cake in the fridge for up to 5 days. Just wrap it tightly in plastic wrap or aluminum foil before storing.
Q: Can I freeze this cake?
A: Yes, you can freeze this cake for up to 2 months. Just wrap it tightly in plastic wrap or aluminum foil before freezing.
