Keto Blueberry Coffee Cake
This coffee cake is buttery and full of blueberry cinnamon goodness! The topping is made with sweetener, crushed walnuts for texture and Saigon cinnamon to tie it all together.
How to Make It
Step 1
Preheat an oven to 350 F. Spray a 9” cake pan very well with cooking spray. Add the coconut flour, almond flour, baking soda, kosher salt, and ¾ cup Swerve to a medium sized mixing bowl. Whisk to combine.
Step 2
Add the canned coconut milk, vanilla, and 4 eggs to a bowl. Whisk together to combine. The batter will be nice and thick.
Step 3
Add and gently fold in the blueberries.
Step 4
Crush the walnuts and add the 1 ½ T coconut oil, 2 T Swerve, 1 t cinnamon and a pinch of salt. Combine together until crumbly.
Step 5
Spread ½ of the batter into the cake pan.
Step 6
Top with ⅓ of the walnut mixture.
Step 7
Top with the rest of the batter and the rest of the walnut mixture.
Step 8
Bake for 35 minutes. The cake will still be wiggly in the center, so turn off the oven and allow the cake to continue cooking for 5-7 minutes in the oven.
Ingredients
- Coconut Flour
¾ cup
- Almond Flour
¾ cup
- Baking Soda
½ teaspoon
- Coarse Kosher Salt by Morton
½ tsp
- The Ultimate Icing Sugar Replacement by Swerve
¾ cup
- Coconut Milk By Aroy-d
¾ cup
- Coconut Oil
¼ cup
- Vanilla Extract
1 teaspoon
- Raw Egg
4 large
- Blueberries, Frozen, Unsweetened
⅔ cup
- Walnuts
1 cup, chopped
- Coconut Oil
¼ cup
- The Ultimate Icing Sugar Replacement by Swerve
¾ cup
- Saigon Cinnamon
1 teaspoon