I don’t hide my love for keto coffee cake, because anything that gives me permission to eat cake for breakfast is a-okay in my book. It feels so civilized to sit down with a cup of coffee and a slice of cake and linger over the start of the day.
And Keto Blueberry Cream Cheese Coffee Cake is an absolutely delightful twist. How can you say no to a tender almond flour cake with a rich ribbon of cream cheese and a tangy-sweet blueberry topping?
I love coffee cake so much that I have multiple recipes, including a bakery-style keto coffee cake that I love to make around the holidays. And my Keto Peach Coffee Cake is perfect for summer get togethers.
The blueberry version is actually an update of a very (VERY!) old recipe from 2012. Which tells you just how long I’ve been doing this keto baking thing. It was a decent recipe back then but I knew I could make it even better now. And you will be glad I did!
Why You Will Love This Recipe
- Moist and tender: The cream cheese center ensures a mouthwatering tender cake. Just keep your eye on the sides as it bakes!
- Straightforward recipe: While this cake has several components, each of them is easy to make and it’s simple to assemble.
- Eye-catching appearance: That thick blueberry topping contrasts delightfully with the creamy center.
- Luscious flavor: Vanilla cake, lemon-scented filling, and berrylicious topping are perfect together!
- Low carb and gluten-free: No grains or sugars, and only 4.4 grams net carbs per serving.
Ingredient Notes
- Blueberries: You can use fresh or frozen for this recipe. I prefer frozen for the convenience of it.
- Sweetener: I recommend an erythritol based sweetener for the cake batter, and powdered sweetener for the cheesecake and blueberry fillings. Please see the Tips section for a more detailed discussion.
- Thickener: You will need a little xanthan gum or glucomannan to help thicken the blueberry filling.
- Cream Cheese: Make sure it’s properly softened for a super creamy filling.
- Lemon zest: This gives the filling a delightful tanginess.
- Almond flour: Choose a good, finely ground almond flour. If you need to be nut-free, you can use sunflower seed flower.
- Protein powder: This helps the cake rise better.
- Almond milk: You really just need a little extra liquid for the batter. It can be water as well.
- Baking staples: Butter, eggs, baking powder, vanilla, and salt
How to Make Keto Blueberry Coffee Cake
- Prepare the blueberries: Combine the blueberries, water, and sweetener and bring to a simmer. Sprinkle with the thickener, and whisk to combine. Let cool.
- Prepare the cream cheese filling: Beat the cream cheese until very smooth, then beat in the sweetener, egg, and lemon zest.
- Make the cake batter: Whisk together the almond flour, sweetener, protein powder, baking soda, and salt. Stir in the eggs, butter, almond milk, and vanilla extract until well combined.
- Spread in the pan: Transfer the batter to a 9-inch springform pan and spread over the bottom and slightly up the sides.
- Add the fillings: Spread the cream cheese mixture evenly over the bottom of the cake, then spread the blueberry mixture overtop.
- Bake: Bake the cake 25 to 30 minutes, until the sides are golden brown and just firm to the touch. Remove and let cool, then transfer to the fridge to chill for one hour.
Carolyn’s Keto Baking Tips
This cake works best with a springform pan, so that you can remove the sides without disturbing the cream cheese and blueberry filling. You can also use a pan with a removable bottom. You would need to run a sharp knife around the inside of the pan and push up from the bottom to release.
Because the cake has a soft cream cheese center, it can be tricky to tell when it’s done. The sides should be firm to the touch, but the center will still be a little jiggly when you shake the pan. You don’t want to over-bake it so keep an eye on the sides.
The best way to ensure a creamy filling is to make sure the cream cheese is well softened. Then beat it on its own for 1 to 2 minutes, until it’s very smooth. After that, you can beat in the remaining ingredients.
Sweetener Options
I recommend an erythritol-based sweetener, with no allulose, for the cake batter. Allulose will make the cake brown faster and it could even taste burned. I kept the erythritol to a minimum in this recipe.
The blueberry sauce can be made with your favorite powdered sweetener, but in this case, I recommend allulose for a more syrupy topping. The cheesecake filling can be made with any powdered sweetener you like best. If you use allulose, it may take a little longer to set properly in the fridge.
More Keto Blueberry Recipes
Keto Blueberry Coffee Cake Recipe
Equipment
Ingredients
Blueberry Filling
- 1 cup (148 g) frozen blueberries
- 2 tablespoons (20.29 g) powdered sweetener, allulose recommended
- ¼ cup (59.15 ml) water
- ¼ glucomannanan or xanthan gum
Cream Cheese Filling
- 8 ounces (226.8 g) cream cheese, softened
- 1 large egg, room temperature
- ¼ cup (47.5 g) powdered sweetener
- 2 teaspoons grated lemon zest
Cake
- 1 ¾ cups (196 g) almond flour
- 1/3 cup (36.67 g) granulated sweetener, erythritol recommended
- ¼ cup (27 g) unflavored whey protein powder
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 2 large eggs, room temperature
- ¼ cup (56.75 g) butter, melted
- ⅓ cup (78.86 ml) unsweetened almond milk
- 1 teaspoon vanilla extract
Instructions
Blueberry Filling
- In a small saucepan over medium heat, combine the blueberries, sweetener, and water. Bring to a boil and then simmer 5 minutes.
- Remove from heat and sprinkle with the glucomannan, whisking vigorously to combine. Let cool.
Cream Cheese Filling
- In a medium bowl, beat the cream cheese until smooth. Beat in the egg until well combined, then beat in sweetener and lemon zest.
Cake
- Preheat the oven to 325ºF and grease a 9-inch springform pan. Line the bottom of the pan with a circle of parchment, and grease the parchment
- In a medium bowl, whisk together the almond flour, sweetener, protein powder, baking powder, and salt.
- Add the eggs, butter, almond milk, and vanilla extract and mix until well combined. Spread the batter in the prepared pan, pushing the batter slightly up the sides to create a center well for filling..
- Spread the cream cheese mixture evenly into the center well of the cake, and then spread the blueberry mixture over top of the cream cheese.
- Bake 25 to 30 minutes, until the sides of the cake are golden brown and firm to the touch. The center will still jiggle somewhat.
- Remove from the oven and let cool in the pan. Once cool, run a sharp knife around the cake in pan to loosen, and remove the sides.
- Cover tightly with plastic wrap and refrigerate for at least one hour. Keep refrigerated.
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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