Keto, Low Carb, Gluten Free, Grain Free, Nut Free
Nutrition information will vary depending on what brands of ingredients you use and how thick you cut the slices. However, here is a general break down of the nutrition info for 12 serving slices in a standard loaf pan:
Per slice: 231 Calories, 20g Fat, 6g Protein, 8g Total Carbs, 4g Fiber, 4g Net Carb
Keto Blueberry Coffee Cake with a Cheesecake Layer by Noreen’s Keto Kitchen!
- 5 Eggs separated
- 1/2 Cup Coconut flour
- 1/2 Cup Swerve/Erythritol/Monkfruit
- 1/2 Cup Butter, softened
- 1/4 teaspoon Salt
- 1/2 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 1 pint of fresh blueberries (crushed or quickly pulsed in a blender/nutribullet so that some juice is rendered. If you want to leave em whole that’s fine too but I really like the blue hue the juice adds to the cake)
- 8 oz Cream Cheese, softened
- 1/4 cup Swerve/Erythritol/ Monkfruit
- 1 Egg
- 1 teaspoon Vanilla extract
- 1/3 Cup Coconut flour
- 1/3 Cup Swerve/Erythritol/ Monkfruit
- 1/4 Cup Butter, softened
- 1 teaspoon Cinnamon
- Preheat the oven to 375F degrees.
- Line a loaf cake tin with parchment paper.
- In a bowl, mix the Low Carb Sweetener and butter together until soft and creamy.
- Add the egg yolks and vanilla extract and stir thoroughly. Then add the blueberries.
- Add the coconut flour, salt, baking powder and beat until combined.
- In another bowl, whisk the egg whites until stiff.
- Gently fold the egg whites into the cake mixture.
- Spoon half of the cake batter mixture into the baking tin and smooth evenly.
- In a bowl, add the softened cream cheese and beat together with the Low Carb Sweetener.
- Add the egg and vanilla extract and beat well until smooth.
- Spoon this mixture over the cake mixture into the cake tin.
- Add the other half of the cake mixture over the cream cheese layer and smooth again.
- Combine the coconut flour, cinnamon and low carb sweetener in a bowl and mix well.
- Add the butter and mix & mash it with a fork, so that the mixture looks like crumbly breadcrumbs.
- Sprinkle the crumble topping over the cake mixture.
- Bake for 40-50 minutes until firm and the top is cooked. A knife inserted into the center should come out mostly clean, if there is a lot of batter, then bake another 5 minutes and knife test again.
- Remove from the oven, allow to cool completely, then place in the fridge to firm up. This tasted AMAZING the next day, after it had a chance to firm up and all the flavors really melded together.
Some Handy Dandy Tips from Noreen’s Keto Kitchen:
*** If you are not a fan of blueberries, you could do a pumpkin variation. Leave out the blueberries and add 1 Cup Pumpkin puree & 1 teaspoon Pumpkin pie spice***
*** I made this recipe in a loaf pan but it could easily be made in a 8-9 inch round cake pan or rectangle pan or even into individual muffins***
*** I would NOT recommend using Stevia in this recipe. I have tried baking with Stevia several times and it just doesn’t deliver like Swerve or Monkfruit, and it tends to have a bit of an aftertaste***
*** I have only made this with fresh blueberries but I see no reason why frozen berries wouldn’t work in this recipe. I would let them thaw a little bit before adding them to the cake***
***If you want to lower the carb count of this recipe, you could decrease the amount of blueberries you use. This cake is TURBO blueberryish and that was what I was going for!***
*** If you find that the crumble topping is getting too brown too quickly while baking, you can cover the pan loosely with aluminum foil and that will help slow down the browning***
Hope you enjoy this as much as I do!!!! Tried and Tested From Noreen’s Keto Kitchen!!!!
Here are some of my Keto Kitchen essentials when making this recipe (you can click on the pics for more details):
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