Keto Blueberry Coffee Cake Recipe
This tender, moist Keto Coffee Cake recipe features a rich cream cheese center topped with fragrant blueberry sauce. It's a heavenly low carb brunch or a sweet after dinner treat.
Servings 12 slices
Calories 224kcal
Equipment
Ingredients
Blueberry Filling
- 1 cup frozen blueberries
- 2 tablespoons powdered sweetener allulose recommended
- ¼ cup water
- ¼ tsp glucomannanan or xanthan gum
Cream Cheese Filling
- 8 ounces cream cheese softened
- 1 large egg room temperature
- ¼ cup powdered sweetener
- 2 teaspoons grated lemon zest
Cake
- 1 ¾ cups almond flour
- 1/3 cup granulated sweetener erythritol recommended
- ¼ cup unflavored whey protein powder
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 2 large eggs room temperature
- ¼ cup butter melted
- ⅓ cup 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
Storage Information: Store the cake in the fridge for up to a week. It can also be frozen for several months.
Nutrition
Serving: 1slice | Calories: 224kcal | Carbohydrates: 6.5g | Protein: 8.1g | Fat: 18.2g | Saturated Fat: 7g | Fiber: 2.1g