Keto Blueberry Coffee Cake Recipes
SUGAR FREE BLUEBERRY COFFEE CAKE
A fabulous blueberry coffee cake with a crumb topping. This recipe is one from a local B&B that I replaced all the sugar with substitutes because I have diabetes. I have received all praise and 'I can't believe it is sugar free.' The sugar can be put back in if you want. Either way it is wonderful.
Provided by IBSERVICE
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 55m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, stir together the melted butter, milk, eggs, vanilla and 1 1/2 cups sugar substitute. Combine 3 cups of flour and baking powder; stir into the wet ingredients until just blended. Fold in the blueberries. Spread evenly in the prepared pan.
- In a small bowl, stir together the brown sugar substitute, 3/4 cup of flour, and cinnamon. Stir in the softened butter with a fork until the mixture is crumbly. Sprinkle over the top of the cake.
- Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. This cake is best served warm.
Nutrition Facts : Calories 362.9 calories, Carbohydrate 36.7 g, Cholesterol 99 mg, Fat 21.3 g, Fiber 1.8 g, Protein 6.7 g, SaturatedFat 12.9 g, Sodium 258.6 mg, Sugar 5.6 g
GLUTEN-FREE BLUEBERRY COFFEE CAKE RECIPE BY TASTY
Try this delicious take on a coffee cake that is both gluten free and high in protein! With 11 grams of protein per serving and no refined sugars or flours, this coffee cake is the perfect way to jump start your day!
Provided by Rachel Gaewski
Categories Bakery Goods
Time 1h45m
Yield 10 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350˚F (180˚C).
- Make the streusel topping: In a medium bowl, combine the almond and coconut flours, sugar, cinnamon, and coconut oil. Using the back of a fork, work the coconut oil into the dry ingredients until broken down into pea-sized pieces. Stir in the maple syrup and pecans. The streusel should look like wet sand with some larger chunks. Set aside.
- Make the cake: In a large bowl, whisk together the yogurt, eggs, vanilla, coconut oil, maple syrup, and apple cider vinegar until smooth.
- In a medium bowl, stir together the almond flour, coconut flour, cinnamon, nutmeg, baking soda, and salt.
- Toss the blueberries with 2 tablespoons of the flour mixture and set aside.
- Using a rubber spatula, incorporate the dry ingredients into the wet ingredients, stirring until any dry clumps are gone and the batter is smooth. Fold in the blueberries.
- Cut a 4x15 inch (10x38 cm) piece of parchment paper. Reserve the excess parchment. Grease an 8x4 inch (20x10 cm) loaf pan with coconut oil, then line the pan with the piece of parchment paper so it hangs over the sides. Use the reserved scrap of parchment paper to lay across the pan in the opposite direction.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the streusel topping evenly over the batter.
- Bake for 45-50 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. If the top is getting dark too quickly, tent with foil for the final 15 minutes of cooking.
- Let the coffee cake cool for 15 minutes, then use the parchment paper to carefully lift the cake out of the pan. Let cool for another 15 minutes before slicing.
- Enjoy!
Nutrition Facts : Calories 338 calories, Carbohydrate 32 grams, Fat 22 grams, Fiber 10 grams, Protein 11 grams, Sugar 20 grams
LOW CARB BLUEBERRY COFFEE CAKE
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
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!
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Servings 12Calories 93 per serving
- Whisk together the almond flour, protein powder, erythritol, and baking powder until well combined.
- Next add the ricotta, melted butter, eggs, vanilla, and almond extract. Mix together, until everything is well combined and you have a smooth thick batter.
- Add the blueberries, and stir gently until they have been evenly distributed. Be careful not to over mix your blueberries, or your batter will be a purply, gray color. It will still taste good, but may not be as pleasing to the eye if this happens!
KETO BLUEBERRY COFFEE CAKE - CARB MANAGER
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4.5/5 (10)Calories 307 per servingTotal Time 1 hr
- Preheat an oven to 350 F. Spray a 9” cake pan very well with cooking spray. Add the coconut flour, almond flour, baking soda, kosher salt, and ¾ cup Swerve to a medium sized mixing bowl. Whisk to combine.
- Add the canned coconut milk, vanilla, and 4 eggs to a bowl. Whisk together to combine. The batter will be nice and thick.
- Crush the walnuts and add the 1 ½ T coconut oil, 2 T Swerve, 1 t cinnamon and a pinch of salt. Combine together until crumbly.
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Ratings 24Video Duration 1 minCategory DessertCalories 248 per serving
- Mix 1 cup of the almond meal, 1 teaspoon cinnamon, ½ cup sweetener, a pinch of salt and the 4 Tablespoons butter until crumbly. Set aside.
- Mix 2 cups of almond flour, baking powder, baking soda, ¼ teaspoon cinnamon, ½ teaspoon salt, and ¾ cup sweetener (if using a powder). Set dry ingredients aside.
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