Best 2 Low Carb Blueberry Coffee Cake Recipes

Indulge in the delectable Low-Carb Blueberry Coffee Cake, a symphony of flavors that caters to health-conscious individuals and those seeking a delectable treat. This guilt-free delight offers a moist and tender crumb, complemented by a medley of juicy blueberries bursting with natural sweetness. The subtle hint of cinnamon and nutmeg adds warmth and depth to each bite, creating a harmonious balance of flavors.

Accompanying the Blueberry Coffee Cake are three additional low-carb recipe variations, each with its unique charm. The Low-Carb Lemon Blueberry Coffee Cake tantalizes the taste buds with its vibrant citrus notes, while the Low-Carb Blueberry Cream Cheese Coffee Cake adds a layer of creamy richness. For a nutty twist, the Low-Carb Almond Blueberry Coffee Cake incorporates the nutty goodness of almonds, providing a delightful textural contrast. Explore the diverse flavors of these coffee cake variations, tailored to satisfy every palate and dietary preference.

Check out the recipes below so you can choose the best recipe for yourself!

LOW CARB BLUEBERRY COFFEE CAKE

Low Carb Blueberry Coffee Cake image

A great tasting coffee cake using almond flour, finely ground unsalted almonds. I'm sure you could make this cake using regular sugar as well. I sometimes use egg whites, or Egg Beaters to cut down on the fat content.

Provided by Hazeleyes

Categories Dessert

Time 50m

Yield 9 serving(s)

Number Of Ingredients 13

Ingredients

3 cups almond flour, divided (very finely ground unsalted almonds)
1/2 cup Splenda granular (sugar substitute)
4 tablespoons butter, softened
1 teaspoon cinnamon
1 pinch sea salt
8 ounces low-fat cream cheese
1 1/2 cups blueberries
1/2 cup Splenda granular (sugar substitute)
2 eggs
2 tablespoons olive oil
1/2 cup low-fat sour cream
1/2 teaspoon baking soda
1 teaspoon baking powder

Steps:

In a medium size mixing bowl, combine 1 cup of the almond flour, splenda, butter, cinnamon and salt. Mix well, and press into a greased 9" baking dish. Slice the cream cheese into about 1/4" slices, and lay on top of the cinnamon layer. Top this layer with the blueberries.
In another bowl, combine the remaining 2 cups almond flour, 1/2 cup splenda, eggs, oil, sour cream, baking soda and baking powder. Mix well, and spoon the mixture on top of the cream cheese. Sprinkle the top with 1/4 cup splenda mixed with 1/2 teaspoon of cinnamon if desired.
Bake in a preheated 350 degree oven for 35 minute.
Enjoy!

LOW CARB BLUEBERRY CHEESE DANISH COFFEE CAKE RECIPE - (4.4/5)

Low Carb Blueberry Cheese Danish Coffee Cake Recipe - (4.4/5) image

Provided by trishg

Number Of Ingredients 21

Ingredients

For the cake layer:
6 Tbsp butter
1/3 cup Swerve sweetener
2 eggs
1 Tbsp vanilla extract
1 cup almond flour
1/4 cup coconut flour
pinch of salt
2 tsp baking powder
1/4 tsp xanthan gum
1/2 cup almond milk
1 1/4 cups blueberries
For the cream cheese layer:
3 oz cream cheese
1 egg
1 Tbsp Swerve sweetener
For the streusel topping:
3 Tbsp butter
1 cup almond flour
3 Tbsp Swerve Sweetener
1/2 tsp lemon zest

Steps:

For the cake layer: 1. Preheat your oven to 375 degrees (F) 2. Cream the butter and sweetener together in a medium bowl until smooth. 3. Add the eggs, beating well after each. 4. Add the vanilla extract and mix well. 5. Combine the almond flour, coconut flour, salt, baking powder, and xanthan gum in a separate medium bowl. Add to the wet ingredients and mix well. Pour in the almond milk and blend until smooth. 6. Grease a 9x9 (or equivalent) pan with butter. Spread the cake batter evenly over the bottom of the pan. 7. Sprinkle the blueberries evenly over the top of the batter. For the cream cheese mixture: 1. Heat the cream cheese for 30 seconds in the microwave until soft. 2. Beat with a fork until smooth. Add the egg and sweetener and beat with a fork until smooth. Pour over the top of the blueberries. For the streusel topping: 1. Melt the butter in a microwave safe bowl or on the stove. Stir in the almond flour, sweetener, and lemon zest until fully combined. Crumble over the top of the cake. 2. Bake the cake at 375 degrees (F) for 35 minutes or until a knife inserted in the center comes out clean and the top is golden brown.

Tips:

Use fresh or frozen blueberries. Fresh blueberries are best, but frozen blueberries will also work well. If using frozen blueberries, thaw them before using.
Don't overmix the batter. Overmixing will result in a tough cake. Mix the batter just until the ingredients are combined.
Don't overbake the cake. The cake is done when a toothpick inserted into the center comes out clean.
Let the cake cool completely before serving. This will allow the flavors to meld and the cake to set.
Serve the cake with your favorite toppings. Some popular toppings include whipped cream, ice cream, or fresh fruit.

Conclusion:

This low-carb blueberry coffee cake is a delicious and easy-to-make treat that is perfect for any occasion. It's a great way to enjoy a classic coffee cake without all the carbs. With its moist crumb, sweet blueberries, and streusel topping, this cake is sure to be a hit with everyone who tries it.