Healthy and Delicious: Low Carb Blueberry Coffee Cake Recipe

Delectable, low-carb, and gluten-free coffee cakes are hard to come by. But do you know what makes it even harder? Finding one that is also bursting with sweet and tangy blueberries, cream cheese, and all things drool-worthy. Well, folks, today is your lucky day.

Introducing our Low Carb Blueberry Coffee Cake recipe; the ultimate answer to your mid-day or afternoon snack cravings. Get ready to sink your teeth into this flavorful cake with four amazing layers of almond flour, low-fat cream cheese, Splenda granular and blueberries topped off a crumbly topping that’s too good to resist!

And the best part? It’s a keto-friendly and Atkins diet-friendly recipe which means – no guilt attached when devouring two or three slices of it while enjoying your cup of joe.

If you’re ready for a great treat that promises satisfaction without skimping on flavor, read on!

Why You’ll Love This Recipe

Low Carb Blueberry Coffee Cake
Low Carb Blueberry Coffee Cake

Ladies and gentlemen, I present you with a recipe that will blow your mind away! Get ready to experience the perfect blend of blueberries and coffee in every bite of our Low Carb Blueberry Coffee Cake Recipe. This recipe is not just any regular coffee cake recipe; it’s a guilt-free delight that will satisfy your sweet tooth without disrupting your low-carb or gluten-free diet.

Picture this – a freshly baked cake that is moist, fluffy, and bursting with blueberries topped with a scrumptious crumb topping. Now imagine having a slice of that with your morning coffee. Heavenly, isn’t it? With every bite, let the blueberries burst into your mouth and give you that zing of flavor you have been craving for.

The best part about this Low Carb Blueberry Coffee Cake Recipe is that it’s not just delicious; it’s also incredibly healthy. The use of ingredients like almond flour, coconut flour, and low-fat sour cream ensures that the cake is keto-friendly, low-carb, and gluten-free. You can indulge in the cake without worrying about ruining your diet.

But why stop at just eating this cake for breakfast? It’s so versatile that you can serve it as a dessert after dinner or have it as an indulgent snack while binge-watching your favorite show. Plus, it’s incredibly easy to make! All you need are a few basic ingredients from your pantry, and you’re good to go!

In conclusion, I guarantee that once you try this Low Carb Blueberry Coffee Cake Recipe, there will be no going back to any other coffee cake recipe. The perfect combination of flavors makes this cake irresistibly delicious, and its health benefits make it guilt-free. So what are you waiting for? Give this recipe a try today and thank me later!

Ingredient List

 Start your day with a delicious guilt-free treat!
Start your day with a delicious guilt-free treat!

Ingredient List

Here’s everything you’ll need to make this delicious low carb blueberry coffee cake recipe:

  • 1 cup almond flour
  • ½ cup coconut flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • Pinch of sea salt
  • ⅓ cup olive oil
  • ¾ cup Splenda granular (or your preferred sugar substitute)
  • 3 large eggs
  • 1 cup low-fat sour cream
  • 1 tsp ground cinnamon
  • 1 cup fresh or frozen blueberries

For the cream cheese filling:

  • 8 oz low-fat cream cheese, softened
  • ¼ cup unsalted butter, softened
  • ¾ cup Splenda granular (or your preferred sugar substitute)
  • 2 tsp freshly squeezed lemon juice
  • 2 teaspoons vanilla extract

For the crumb topping:

  • 4 tablespoons unsalted butter, softened
  • ¼ cup heavy cream
  • 1 cup almond flour
  • Pinch of sea salt

Don’t worry if you don’t have all of these ingredients on hand. There are some substitutions and variations that you can make to customize the recipe to your liking. Keep reading to find out more!

The Recipe How-To

 This low carb blueberry coffee cake is a game changer for breakfast.
This low carb blueberry coffee cake is a game changer for breakfast.

Now for the fun part: it’s time to bake our delicious low carb blueberry coffee cake! Follow these step-by-step instructions and you’ll have a wonderful treat in no time.

Step 1: Preheat and Prepare

Preheat your oven to 350°F. Generously grease an 8×8 inch baking dish with nonstick cooking spray or butter.

Step 2: Mix Dry Ingredients

In a mixing bowl, whisk together almond flour, coconut flour, Splenda granular, baking powder, and sea salt until well combined.

Step 3: Add Wet Ingredients

Add olive oil, low-fat sour cream, and eggs to the dry ingredients mixture. Mix well until a smooth batter forms.

Step 4: Add Blueberries

Fold in the blueberries using a rubber spatula, being careful not to overmix.

Step 5: Make Cream Cheese Mixture

In a separate bowl, beat together the softened low-fat cream cheese, remaining Splenda granular, and cinnamon with an electric mixer until smooth.

Step 6: Layer The Batter And Cream Cheese Mixture

Spread half of the batter into the prepared baking dish. Then, pour the cream cheese mixture over it. Spoon the remaining batter on top of the cream cheese mixture and smooth it out evenly using a spatula.

Step 7: Add Blueberry Topping

Spread the remaining blueberries over the top of the batter. Sprinkle with a little more cinnamon if desired.

Step 8: Bake and Cool

Bake for approximately 35-40 minutes or until an inserted toothpick comes out clean. Cool for at least 10-15 minutes before serving.

Now your beautifully layered low carb blueberry coffee cake is ready to be enjoyed!

Substitutions and Variations

 The perfect coffee companion is finally here.
The perfect coffee companion is finally here.

If you’re looking to switch up some of the ingredients in this low carb blueberry coffee cake recipe, I’ve got you covered! Here are a few suggestions for substitutions or variations:

– Almond Flour: You can replace almond flour with any other nut flour, such as hazelnut, cashew or macadamia. However, if you have a nut allergy, you can try using coconut flour instead. Be aware that coconut flour is much more absorbent than almond flour and may require additional liquid to achieve the right consistency.

– Blueberries: If you don’t have fresh blueberries available, frozen blueberries can be used instead. Be sure to thaw them thoroughly and pat them dry with paper towels before adding them to the recipe. You can also substitute with other berries of your choice, such as raspberries or strawberries.

– Sweetener: This recipe uses Splenda granular as its sweetener of choice, but you can use any other granulated sweeteners that work for you. Stevia, Erythritol or Xylitol are common sugar substitutes that should work well in this recipe.

– Cream Cheese: If you’re not a fan of cream cheese or want to switch things up, you could try substituting it with ricotta cheese or Greek yogurt for added protein.

– Olive Oil: Instead of using olive oil, feel free to use melted coconut oil or avocado oil if you prefer.

– Cinnamon: Cinnamon is listed within the ingredient list but feel free to reduce the amount if required to suit personal preference.

Overall, this coffee cake recipe is very flexible when it comes to substitutions and variations. As long as you keep the basic ratios of dry ingredients to wet ingredients consistent, feel free to experiment and make it your own!

Serving and Pairing

 Enjoy the sweet, indulgent flavors of coffee cake without the added carbs.
Enjoy the sweet, indulgent flavors of coffee cake without the added carbs.

Greetings, dear coffee cake lovers! Now comes the exciting part – digging into our delicious Low Carb Blueberry Coffee Cake! I suggest cutting the cake into 12 even slices and serving it on a platter or individual plates.

The cake is perfect for breakfast, brunch, or dessert. It’s low carb, gluten-free, and keto-friendly, making it an ideal option for those watching their carbohydrate intake.

The blueberries add a fruity burst of flavor that pairs well with a hot cup of coffee or tea. I like to serve mine with a dollop of whipped cream or a sprinkle of cinnamon on top for an extra treat.

For a breakfast pairing, you can’t go wrong with some crispy bacon and scrambled eggs. The savory flavors in these dishes balance out the sweet and tangy notes in the blueberry coffee cake.

For a brunch pairing, I recommend serving the coffee cake alongside fresh fruit salad and some bubbly champagne. The champagne’s effervescence complements the blueberries’ bright flavors, while the fruit salad provides a refreshing contrast to the rich cake.

For dessert pairing— now we’re talking! Pair this cake with a scoop of vanilla ice cream, warm blueberry compote, or both! You can also serve it with your favorite low-carb drink.

I hope these suggestions inspire you to create your own delicious pairings for this Low Carb Blueberry Coffee Cake. The possibilities are endless. Enjoy!

Make-Ahead, Storing and Reheating

 Every bite is packed with juicy blueberries and the perfect amount of sweetness.
Every bite is packed with juicy blueberries and the perfect amount of sweetness.

One of the best things about this low carb blueberry coffee cake recipe is that it can be made ahead of time and stored or frozen for later use. Simply allow the cake to cool completely before transferring it to an airtight container or freezer-safe bag. It can be stored in the refrigerator for up to 5 days, or frozen for up to 2 months.

When reheating, place a slice on a microwave-safe plate and heat in 20-second intervals until warm. If you prefer a crispy crust, you can also warm it up in the oven at 350°F for 5-7 minutes.

One thing to keep in mind is that the crumb topping may become slightly softer when reheated, but it should still retain its delicious flavor and texture. The blueberries may also release some juices during storage or freezing, which can make the cake slightly denser. However, this should not be a problem as long as you allow the cake to cool completely before storing or freezing it.

Overall, this low carb blueberry coffee cake recipe is perfect for those who want to enjoy a delicious treat without compromising their carb intake. By making it ahead of time and storing it properly, you can have a tasty breakfast or snack ready to enjoy whenever you want!

Tips for Perfect Results

 Whether you're on a low-carb diet or not, this recipe is a must-try.
Whether you’re on a low-carb diet or not, this recipe is a must-try.

When making this low-carb blueberry coffee cake recipe, there are a few tips that can help ensure great results. Here are some to keep in mind while preparing the cake:

1. Don’t over-mix the batter: Over-mixing can lead to a tough and dense cake. Mix only until everything is well combined, and then stop.

2. Use fresh blueberries: Fresh berries will make the cake taste so much better than frozen ones. If you do use frozen blueberries, be sure to thaw and drain them before using.

3. Grease the pan well: This recipe contains no gluten or sugar, making it prone to sticking. Be sure to grease your pan well with cooking spray or butter.

4. Adjust the sweetness: The amount of sweetener in this recipe is just right for most people, but if you like your cake on the sweeter side, add a little more sweetener.

5. Take your time with layering: The four amazing layers of this cake can be time-consuming to create, but they are worth it! Take your time and be patient when creating each layer.

6. Use room temperature ingredients: Using ingredients that are at room temperature (especially the cream cheese) will result in a smoother batter.

7. Cool completely before cutting: It may be tempting to cut into the cake early, but resist! Allowing it to cool completely will make slicing (and eating) much easier.

By following these tips, your low-carb blueberry coffee cake will turn out delicious every time!

Bottom Line

In conclusion, this low carb blueberry coffee cake recipe is a must-try for anyone who loves the taste of sweet and fruity treats while keeping calories and carbohydrates in check. With its gluten-free, keto-friendly, and low-fat ingredients, it’s perfect for people who follow special diets or want to indulge in a guilt-free dessert option.

By using a combination of almond flour, coconut flour, Splenda granular, and low-fat sour cream, this cake has a moist and fluffy texture that pairs well with the juicy bursts of blueberries in every bite. It also offers versatile options for substitutions and variations to suit different preferences and dietary needs.

Whether you’re serving it as a special breakfast treat or an afternoon pick-me-up with a cup of coffee or tea, this blueberry coffee cake will surely impress your taste buds and those whom you share it with. Plus, you can make it ahead of time, store or freeze it for later use without sacrificing its taste or quality.

Not only does this recipe satisfy your cravings, but it also provides you with a healthier alternative to traditional cakes that are high in carbs and sugar. So why not try baking this blueberry coffee cake today and enjoy the taste of indulgence without any guilt? Trust me; you won’t regret it!

Low Carb Blueberry Coffee Cake

Low Carb Blueberry Coffee Cake Recipe

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.
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Prep Time 15 mins
Cook Time 35 mins
Course Dessert
Cuisine Low carb/Keto
Calories 184.7 kcal


  • 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


  • 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!

Add Your Own Notes


Serving: 85gCalories: 184.7kcalCarbohydrates: 5.5gProtein: 4.3gFat: 16.6gSaturated Fat: 8.2gCholesterol: 78.8mgSodium: 325.9mgFiber: 0.8gSugar: 3.3g
Keyword < 60 Mins, Dessert
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