Description
This delicious Keto Blueberry Cream Cheese Coffee Cake is a low-carb treat that’s perfect for breakfast or dessert.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated erythritol
- 1/4 cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 8 ounces cream cheese, softened
- 1/4 cup powdered erythritol
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, mix together the almond flour, coconut flour, baking powder, baking soda, and salt.
- In another bowl, whisk the melted butter, granulated erythritol, eggs, and vanilla extract.
- Combine the wet and dry ingredients until fully mixed.
- Gently fold in the blueberries.
- Pour half of the batter into the prepared pan.
- In a separate bowl, beat together the cream cheese and powdered erythritol until smooth.
- Spread the cream cheese mixture over the batter in the pan.
- Top with the remaining batter and smooth it out.
- Bake for 40-45 minutes or until a toothpick comes out clean.
- Allow to cool before serving.
Notes
- For a sweeter cake, increase the amount of erythritol.
- Store leftovers in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 60mg