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Keto Blueberry Coffee Cake
Who says you can’t have your cake and eat it, too, when you’re on a keto diet? This keto blueberry coffee cake is here to break that myth! The sugar-free cake layer is topped with cream cheese, blueberry, and cinnamon streusel layers.
The Perfect Breakfast or Snack
This delightful treat is not only gluten-free but also bursting with flavor, making it the perfect breakfast option or snack to enjoy with a cup of coffee. Every time blueberry season comes around, I LOVE to visit my local berry farm and pick my own fresh blueberries. There’s just something so satisfying about picking your own fruit and using it in delicious recipes.
A New Recipe
I already made a keto blueberry cheesecake and blueberry cheesecake muffins, but I wanted to try something new. That’s when this amazing keto blueberry coffee cake was created! I’m so excited to share this recipe with you and hope you enjoy it as much as I do.
The Recipe
Here’s the recipe:
Ingredients:
- 1 1/2 cups almond flour
- 1/2 cup granulated sweetener
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1 cup fresh or frozen blueberries
- 1/4 cup cream cheese, softened
- 1/4 cup granulated sweetener
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions:
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the almond flour, granulated sweetener, and melted butter.
- In a separate bowl, whisk together the eggs, vanilla extract, and heavy cream.
- Add the wet ingredients to the dry ingredients and mix until a dough forms.
- Fold in the blueberries.
- Pour the dough into a greased 9×13-inch baking dish.
- In a small bowl, mix together the cream cheese, granulated sweetener, cinnamon, nutmeg, and salt.
- Spread the cream cheese mixture evenly over the top of the cake.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before slicing and serving.
Nutritional Information
Per serving (1 slice):
- Calories: 266
- Carbohydrates: 19
- Protein: 7
- Fat: 25
- Saturated fat: 7
- Polyunsaturated fat: 2
- Monounsaturated fat: 5
- Cholesterol: 57
- Sodium: 233
- Potassium: 62
- Fiber: 3
- Sugar: 3
- Vitamin A: 375 IU
- Vitamin C: 1 mg
- Calcium: 90 mg
- Iron: 1 mg
SmartPoints
This recipe has 10 SmartPoints.
Conclusion
This keto blueberry coffee cake is a delicious and satisfying treat that’s perfect for breakfast or a snack. With its sugar-free cake layer, cream cheese, blueberry, and cinnamon streusel layers, it’s a must-try for anyone following a keto diet. I hope you enjoy it as much as I do!
FAQs
Q: Can I use frozen blueberries instead of fresh?
A: Yes, you can use frozen blueberries instead of fresh. Just thaw them first and pat dry with a paper towel before using.
Q: Can I substitute the almond flour with coconut flour?
A: No, you cannot substitute the almond flour with coconut flour. Coconut flour absorbs more liquid than almond flour and will affect the texture of the cake.
Q: Can I make this recipe gluten-free?
A: Yes, this recipe is already gluten-free.
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