Keto Blueberry Coffee Cake
Little did I realize when I began to embark upon the low carb/keto lifestyle that I would be able to enjoy such tasty desserts!
As I’ve journeyed farther into the world of low carb baking I’ve been ecstatic as I’ve been able to closely mimic some of my favorite desserts. I started with glazed donuts, and was simply delighted with the results. I then mimicked my favorite cheesecake recipe, and was also able to develop a lemon bar recipe that I was more than pleased with.
A few weeks ago I decided to try to mimic a blueberry coffee cake recipe I absolutely loved. This recipe was inspired by another one of the tasty treats I used to make at our local bakery. It was one of my many, many favorites as I absolutely love blueberries plus who doesn’t like a good coffee cake?
I began the development process by analyzing the flavors and textures that made this coffee cake so delicious. After that and researching some keto coffee cake recipes until I was able to come up with a rough draft recipe to try.
I mixed my batter up, photographing the whole process, just in case I got lucky and the recipe was a winner first try. However, knowing I rarely am that lucky, I was prepared for my first attempt at this coffee cake to be a complete flop.
As the coffee cake baked I grew nervous, afraid that my creation may fall apart and the recipe would need LOTS more tweaking. After forty minutes of waiting, the timer finally beeped. I opened the oven and peered in. My coffee cake had rose nicely, and had began to brown on top. However, it still jiggled in the middle when lightly shaken, a sure sign it wasn’t quite ready to be pulled out of the oven. I stuck it back in, and set the timer. A little while later the timer beeped once again. This time the bread appeared to be done, and I pulled it out of the oven to cool.
While it cooled I set everything up to take a final product shot, still nervous I might be wasting my time.
After about a half an hour or so of waiting, the bread was finally cool enough to be removed from the pan. I gently flipped it out onto a cutting board, and was pleased to see it came out in one piece and did not crumble. I then proceeded to cut off the end piece, and eagerly tasted my creation.
As the taste developed in my mouth, a smile began to spread upon my face, and I may or may not have done a little happy dance in my kitchen. I had nailed this recipe first try! It was exactly the flavor I was after, and it had a soft cake like texture to boot! This recipe was a definite winner in my book!
Making Keto Blueberry Coffee Cake
Not only is this keto coffee cake scrumptious, it’s also super easy to make, and the ingredient list is relatively simple! Every ingredient it called for was something I generally keep on hand besides the ricotta.
However, now that I’ve made this with ricotta, it may be found in my fridge more often! I feel the ricotta cheese really helped give it the moist pound cake texture I was after, and the bread stayed moist even after several days in the fridge.
1 Cup Almond Flour
1/2 Cup Jocko Vanilla Molk (Or your favorite low carb protein powder if you’re not trying to accomplish an 800 pound deadlift) 🙂
1/2 Cup Erythritol (Or your favorite sweetener)
1 Teaspoon Baking Powder
1/2 Cup Ricotta Cheese
4 Tablespoons Butter (melted)
2 Large Eggs
1 Teaspoon Vanilla Extract
1/2 Teaspoon Almond Extract
1/3 Cup Blueberries (Fresh or Frozen)
Preheat the oven to 350° F, and grease an 8 by 4 inch loaf pan. Next mix your dry ingredients in a large mixing bowl. (Almond flour, protein powder, sweetener, and baking powder.) Whisk the ingredients together until everything has been evenly mixed.
Now add the ricotta cheese, eggs, butter, vanilla, and almond extract. Mix together, until everything is well combined and you have a smooth thick batter. Add the blueberries, and stir gently until they have been evenly distributed. Be careful not to over mix your blueberries however, or your batter will be a purply, gray color. It will still taste good, but may not be as pleasing to the eye if this happens!
Another option is to add the blueberries to the batter after pouring the batter in the pan. This is what I did for this photo shoot to ensure the blueberries did not leave any unwanted color in my dough. To do this, pour the batter in the pan and spread it out evenly. Then sprinkle your blueberries on top and using a butter knife or spatula gently swirl the blueberries into the dough.
Once your batter is evenly distributed in your loaf pan bake the coffee cake for 40 to 50 minutes at 350°, or until the edges have pulled away from the pan and the middle doesn’t jiggle when lightly shaken.
Let the loaf cool before turning out of the pan, and slicing.
Enjoy your tasty keto blueberry coffee cake with a cup of coffee for breakfast, dessert, or a sweet snack!
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Blueberry Coffee Cake
- 1 Cup Blanched Almond Flour
- 1/2 Cup Vanilla Protein Powder
- 1/2 Cup Erythritol (Or your favorite sweetner)
- 1 Teaspoon Baking Powder
- 1/2 Cup Ricotta Cheese
- 4 Tablespoons Butter (melted)
- 2 Large Eggs
- 1 Teaspoon Vanilla Extract
- 1/2 Teaspoon Almond Extract
- 1/3 Cup Blueberries (Fresh or Frozen)
- Preheat the oven to 350° F, and grease an 8 by 4 inch loaf pan.
- Whisk together the almond flour, protein powder, erythritol, and baking powder until well combined.
- Next add the ricotta, melted butter, eggs, vanilla, and almond extract. Mix together, until everything is well combined and you have a smooth thick batter.
- Add the blueberries, and stir gently until they have been evenly distributed. Be careful not to over mix your blueberries, or your batter will be a purply, gray color. It will still taste good, but may not be as pleasing to the eye if this happens!
- Pour the batter into a greased loaf pan, using a spatula to spread out the batter evenly, and bake for 40 to 50 minutes, or until the edges have pulled away from the pan and the middle doesn’t jiggle when lightly shaken.
- Let the loaf cool before turning out of the pan, and slicing.