Low Carb Blueberry Coffee Cake
Indulging in a delicious slice of coffee cake is a wonderful treat, but it's even better when you know it's a healthier version. This recipe for Low Carb Blueberry Coffee Cake is perfect for those looking to satisfy their sweet tooth without the guilt. Packed with juicy blueberries and a crumbly topping, this coffee cake is a delightful addition to your morning coffee or afternoon tea break.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking dish.
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In a large mixing bowl, combine almond flour, coconut flour, erythritol, baking powder, baking soda, and salt.
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In a separate bowl, whisk together almond milk, melted coconut oil, eggs, and vanilla extract.
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Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
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Gently fold in the fresh blueberries.
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Pour the batter into the prepared baking dish and spread it out evenly.
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In a small bowl, mix together almond flour, erythritol, melted butter, and cinnamon until crumbly.
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Sprinkle the crumb topping over the cake batter.
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Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
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Allow the coffee cake to cool slightly before slicing and serving.
Nutrition Facts
Serving size: 1 slice (1/12 of the cake)- Calories
- 240 kcal
- Total Fat
- 18 g
- Saturated Fat
- 7 g
- Cholesterol
- 93 mg
- Sodium
- 170 mg
- Total Carbohydrate
- 15 g
- Dietary Fiber
- 4 g
- Sugars
- 3 g
- Protein
- 8 g
This Low Carb Blueberry Coffee Cake is a delightful way to enjoy a classic treat while sticking to your low-carb lifestyle. The burst of juicy blueberries combined with the crumbly topping will leave you feeling satisfied and guilt-free. Whether you enjoy it for breakfast or as a sweet snack, this coffee cake is sure to become a favorite in your recipe collection. Treat yourself to a slice and savor the delicious flavors without the extra carbs.