Keto Lemon Blueberry Coffee Cake

Keto Lemon Blueberry Coffee Cake

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A Keto Lemon Blueberry Coffee Cake is a delightful and aromatic treat that pairs the zesty brightness of lemon with the sweet and juicy burst of blueberries. Perfect for a leisurely breakfast, brunch, or as a satisfying dessert, this coffee cake is a low-carb and keto-friendly option that’s both indulgent and guilt-free. With a moist almond flour base, a layer of blueberries, and a crumbly almond streusel topping, this coffee cake offers a symphony of flavors and textures without the excess carbs. Let’s dive into the recipe for this Keto Lemon Blueberry Coffee Cake.

Recipe: Keto Lemon Blueberry Coffee Cake

Ingredients:

Coffee Cake:
  • 2 cups almond flour
  • 1/2 cup powdered erythritol or your preferred keto-friendly sweetener
  • 1/4 cup unsalted butter, melted
  • 3 large eggs
  • 1/4 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Zest of 1 lemon
For the Blueberry Layer:
  • 1 1/2 cups fresh blueberries (or frozen blueberries, thawed and drained)
For the Almond Streusel Topping:
  • 1/4 cup almond flour
  • 2 tablespoons powdered erythritol
  • 2 tablespoons unsalted butter, cold and cubed

Instructions:

For the Almond Streusel Topping:
  1. In a small bowl, combine the almond flour and powdered erythritol for the streusel topping.
  2. Add the cold, cubed unsalted butter and use a fork or pastry cutter to cut the butter into the dry ingredients until you have a crumbly texture. Set aside.
For the Coffee Cake:
  1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch square baking pan or line it with parchment paper for easy removal.
  2. In a mixing bowl, combine the almond flour, powdered erythritol, melted unsalted butter, eggs, unsweetened almond milk, vanilla extract, baking powder, salt, and lemon zest. Mix until a smooth batter forms.
Assembly:
  1. Pour about two-thirds (approximately 2/3) of the coffee cake batter into the prepared baking pan. Spread it out evenly.
  2. Scatter the fresh blueberries evenly over the coffee cake batter layer.
  3. Drop spoonfuls of the remaining coffee cake batter on top of the blueberries. It doesn’t have to be perfectly even; a rustic look is fine.
  4. Sprinkle the almond streusel topping evenly over the coffee cake.
Baking:
  1. Bake in the preheated oven for 30-35 minutes or until the coffee cake is set and the top is lightly golden. A toothpick inserted into the center should come out clean.
Cooling and Cutting:
  1. Remove the coffee cake from the oven and allow it to cool in the pan for about 30 minutes.
  2. Once cooled, use the parchment paper overhang to lift the coffee cake out of the pan and place it on a cutting board.
  3. Cut into squares or bars, depending on your preference.
Nutrition Facts:

(recipe makes 16 servings):

  • Calories: 163
  • Total Fat: 14g
  • Saturated Fat: 4g
  • Cholesterol: 50mg
  • Sodium: 68mg
  • Total Carbohydrates: 7g
  • Dietary Fiber: 2g
  • Sugars: 2g
  • Protein: 5g