This Low-Carb Blueberry Almond Flour Coffee Cake boasts swirls of blueberry goodness. This recipe starts the day on a sweet note, but can still be part of a low-carb, keto, gluten-free, grain-free, Atkins, diabetic, or Banting diet.

Low-Carb Blueberry Almond Flour Coffee Cake-close-up of the stack of pieces.

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The Cake:

Sometimes I just want some sweetness with my bacon in the morning, and this recipe delivers. There is no jam or butter needed with this coffee cake. Jammy blueberries are swirled throughout the vanilla-scented cake. I added some bourbon to the cake, but this is optional. The cake is just sweet enough to satisfy a sweet tooth without being overly sweet. 

Low-Carb Blueberry Almond Flour Coffee Cake-one on a dessert plate with the stack behind.

I used my food processor to make the batter for this cake. This makes the recipe quick and easy to get in the oven. To manage my time, I start making the blueberry syrup and, as it simmers, I prepare the cake batter. The swirls make this cake look amazing, but they are really made by just swirling a knife through the batter after the blueberry syrup has been added. So easy!

Low-Carb Blueberry Almond Flour Coffee Cake-a bite on a fork resting on plate.

The inspiration:

This recipe is based off of my recipe for  Low-Carb Strawberry Rhubarb Upside-Down Cake Recipe. I loved the cake in this recipe and feel that it complements fruity flavors well, without competing with them or overwhelming them. Since no food blog is complete without a blueberry coffee cake, I worked on this recipe and altered it to make this blueberry coffee cake. 

I contemplated adding a crumb topping to make it more like the coffee cake my mother used to serve at her table, but I loved the look of the blueberry swirls so much that I couldn’t stand the thought of covering them up. 

Low-Carb Blueberry Almond Flour Coffee Cake-a stack of pieces.

The story:

When I work on recipes, I generally make them in the afternoon because that’s when the light is best for taking photos at my house. I had planned on taste testing the first batch, then serving it for breakfast the next day. Unfortunately, not a single crumb of the cake was left for breakfast. 

I made the cake a second time to get additional photos. I decided I would serve it for dessert that night and have the leftovers for breakfast. After I finished taking the photos, I guarded the cake from sneaky fingers and hid it so it wouldn’t disappear for dessert. Okay, I admit I had a piece, but nobody knew because I took it out of the baking dish and arranged it on a serving plate, so the missing piece was less obvious. Besides, it’s important to know what a coffee cake tastes like fresh from the oven, right?

Low-Carb Blueberry Almond Flour Coffee Cake-a bite on a fork.

Anyway, due to my hiding spot, (no, I’m not giving this one away) the cake managed to make it until dessert. Yet again, however, none lasted until breakfast. In any case, this low-carb blueberry almond flour coffee cake would make an awesome treat to enjoy with your morning coffee. Good luck with having it last that long! Enjoy!

-Annissa

Low-Carb Blueberry Almond Flour Coffee Cake-close-up of cake.
4.89 from 9 votes
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Low-Carb Blueberry Almond Flour Coffee Cake

This Low-Carb Blueberry Almond Flour Coffee Cake boasts swirls of blueberry goodness. This recipe starts the day on a sweet note, but can still be part of a low-carb, keto, gluten-free, grain-free, Atkins, diabetic, or Banting diet.

Course Breakfast, Dessert, Snack
Cuisine American, low-carb
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 9
Calories 88 kcal
Author Annissa Slusher

Ingredients

For the Blueberry Swirl:

For the Cake Batter:

Instructions

  1. Preheat oven to 350º Fahrenheit. Grease an 8" x 8" glass baking dish.

For the Blueberry Swirl:

  1. In a small saucepan, whisk together the erythritol/stevia blend, and the xanthan gum. 

    Low-Carb Blueberry Almond Flour Coffee Cake-whisking the dry ingredients for syrup.
  2. Slowly add the water and the lemon juice while whisking. Stir in the blueberries. Bring mixture to a simmer over medium heat, then turn heat to low. Simmer, stirring occasionally, until the mixture has the consistency of a thick blueberry syrup. (about 5-10 minutes) Set aside.

    Low-Carb Blueberry Almond Flour Coffee Cake-adding the wet ingredients for the syrup.

For the Cake Batter:

  1. Place almond flour, granulated erythritol/stevia blend, baking soda, and sea salt in a food processor. Pulse a few times to blend. Add the butter or coconut oil and pulse again to incorporate.

    Low-Carb Blueberry Almond Flour Coffee Cake-dry ingredients in the food processor.
  2. In a separate container (a large pourable liquid measuring cup works great for this), whisk together the almond milk, eggs, whiskey, and vanilla extract. 

    Low-Carb Blueberry Almond Flour Coffee Cake-whisking the wet ingredients
  3. Slowly add the wet ingredients into dry mixture in the food processor, pulsing after each addition. Pulse a few more times until batter is smooth.

    Low-Carb Blueberry Almond Flour Coffee Cake-batter after mixing.
  4. Transfer batter to the prepared baking dish. Spoon the blueberry syrup in stripes on top of the batter.  

    Low-Carb Blueberry Almond Flour Coffee Cake-Batter in pan with blueberries added in stripes.
  5. Using a butter knife, swirl the batter to create the desired pattern.

    Low-Carb Blueberry Almond Flour Coffee Cake-swirled batter.
  6.  Bake in the preheated oven for 23-28 minutes. Top should spring back when lightly touched. Cut cake into 9 pieces. Cover and refrigerate any leftovers.

    Low-Carb Blueberry Almond Flour Coffee Cake-baked cake

Recipe Notes

Serving size: 1 piece, (1/9th of the cake)

Per serving: 

Total carbs (g): 4

Fiber (g): 1

Net carbs (g): 3

Nutrition Facts
Low-Carb Blueberry Almond Flour Coffee Cake
Amount Per Serving (1 piece)
Calories 88 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 69mg23%
Sodium 104mg5%
Potassium 39mg1%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 3g6%
Vitamin A 150%3%
Vitamin C 3.3%4%
Calcium 20%2%
Iron 0.5%3%
* Percent Daily Values are based on a 2000 calorie diet.

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