Why You’ll Love This Low Carb Blueberry Coffee Cake Recipe
You’ll love this Low Carb Blueberry Coffee Cake recipe because it combines the delightful sweetness of blueberries with the rich texture of almond flour, making it a guilt-free indulgence.
I can’t get enough of how the cream cheese adds a creamy layer that perfectly complements the juicy blueberries. It feels like a treat, yet it fits into my low-carb lifestyle seamlessly.
Plus, it’s easy to whip up for brunch or a cozy afternoon snack. Trust me, once you try this cake, you’ll find yourself making it again and again, savoring every bite without the guilt!
Ingredients of Low Carb Blueberry Coffee Cake
When it comes to baking something sweet without the carbs, this Low Carb Blueberry Coffee Cake hits all the right notes. It’s delicious, easy to make, and packed with juicy blueberries that add a burst of flavor.
Plus, the creamy layer of cream cheese is a little slice of heaven in every bite. If you’re looking for a delightful treat to pair with your morning coffee or a sweet afternoon snack, this recipe is definitely one you’ll want to keep on hand.
So, let’s get into what you’ll need to whip up this tasty cake.
Ingredients for Low Carb Blueberry Coffee Cake:
- 3 cups almond flour (divided)
- 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
- 2 eggs
- 2 tablespoons olive oil
- 1/2 cup low-fat sour cream
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
Now, let’s chat about the ingredients a bit. Almond flour is a fantastic substitute for regular flour, especially if you’re keeping an eye on carbs.
It gives a lovely nutty flavor and helps keep the cake moist. If you’re not a fan of Splenda, feel free to swap it out for another sugar substitute that suits your taste.
And don’t skimp on the blueberries; they’re the star of the show here. Using fresh berries makes a big difference, but if you only have frozen ones, just make sure to thaw and drain them well first to avoid a soggy cake.
Remember, the beauty of baking is in experimenting, so feel free to adjust the ingredients to match your dietary preferences or what’s in your pantry.
Happy baking!
How to Make Low Carb Blueberry Coffee Cake
Alright, let’s get down to the nitty-gritty of making this Low Carb Blueberry Coffee Cake. First things first, preheat your oven to a cozy 350 degrees.
While that’s warming up, grab a medium-sized mixing bowl and combine 1 cup of almond flour, 1/2 cup of Splenda, 4 tablespoons of softened butter, 1 teaspoon of cinnamon, and a pinch of sea salt. Mix those ingredients together until it resembles a crumbly dough. You want it to hold together just enough to press it into the bottom of a greased 9-inch baking dish. It’s like creating a cozy little bed for your cake.
Now, here comes the fun part—layering. Take 8 ounces of low-fat cream cheese and slice it into about 1/4-inch thick pieces. Lay those creamy slices right on top of your almond flour mixture. Don’t be shy; cover that surface well.
Next, sprinkle 1 1/2 cups of blueberries over the cream cheese. If those blueberries could talk, they’d probably be singing about how great they feel nestled in there.
In a separate bowl, mix together the remaining 2 cups of almond flour, another 1/2 cup of Splenda, 2 eggs, 2 tablespoons of olive oil, 1/2 cup of low-fat sour cream, 1/2 teaspoon of baking soda, and 1 teaspoon of baking powder. Stir it up until everything is well combined—this is where the magic happens.
Once mixed, spoon that delightful concoction over the blueberries and cream cheese. If you’re feeling fancy, sprinkle a little bit of cinnamon and Splenda mix on top for that extra touch.
Now, pop it into the preheated oven and let it bake for about 35 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted in the center comes out clean.
And just like that, you’ve got yourself a delicious low-carb treat that pairs perfectly with your morning coffee or an afternoon pick-me-up. Enjoy every bite, and remember, if it doesn’t turn out perfect, just call it “rustic.”
Low Carb Blueberry Coffee Cake Substitutions & Variations
If you’re looking to switch things up with your Low Carb Blueberry Coffee Cake, there are plenty of substitutions and variations to contemplate.
You can swap almond flour for coconut flour, but remember to adjust the quantity since coconut flour absorbs more moisture. For a different flavor, try adding lemon zest or a dash of vanilla extract.
Instead of blueberries, fresh raspberries or chopped strawberries work beautifully. If you need a dairy-free option, use a plant-based cream cheese alternative.
Finally, play around with sweeteners; erythritol or monk fruit can be great alternatives to Splenda, depending on your taste preferences.
Enjoy experimenting!
Additional Tips & Notes
Although baking can sometimes feel intimidating, there are a few tips that can make your Low Carb Blueberry Coffee Cake turn out perfectly every time.
First, make certain your ingredients are at room temperature; this helps everything blend smoothly. I also recommend using fresh blueberries for the best flavor, but frozen will work too—just don’t thaw them first.
Keep an eye on the baking time; ovens can vary. Finally, let the cake cool completely before slicing to guarantee clean cuts.
Trust me, these little details make a big difference in the final result! Enjoy your delicious creation!