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.
Preheat oven to 350º Fahrenheit. Grease an 8" x 8" glass baking dish.
In a small saucepan, whisk together the erythritol/stevia blend, and the xanthan gum.
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.
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.
In a separate container (a large pourable liquid measuring cup works great for this), whisk together the almond milk, eggs, whiskey, and vanilla extract.
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.
Transfer batter to the prepared baking dish. Spoon the blueberry syrup in stripes on top of the batter.
Using a butter knife, swirl the batter to create the desired pattern.
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.
Serving size: 1 piece, (1/9th of the cake)
Per serving:
Total carbs (g): 4
Fiber (g): 1
Net carbs (g): 3
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