Description
A delicious and guilt-free Sour Cream Blueberry Coffee Cake that is perfect for any occasion.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup erythritol (or preferred keto sweetener)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries (or frozen, thawed and drained)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish or line it with parchment paper.
- In a large mixing bowl, combine the almond flour, coconut flour, erythritol, baking powder, salt, and cinnamon. Mix well.
- In another bowl, cream together the softened butter and erythritol until light and fluffy.
- Add the sour cream, eggs, and vanilla extract to the butter mixture. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Gently fold in the blueberries, being careful not to break them.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For a sweeter cake, increase the erythritol to taste.
- You can also add a sprinkle of chopped nuts on top before baking for added crunch.
- Serve with a side of whipped cream or enjoy with a cup of black coffee for a delightful treat.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 0g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg