Keto Blueberry Sour Cream Coffee Cake

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Craving a delightful keto-friendly dessert that pairs perfectly with your morning coffee or tea? Look no further than this Keto Blueberry Sour Cream Coffee Cake. With its tender crumb, sweet blueberries, and cinnamon streusel topping, it’s a satisfying treat that won’t derail your low-carb lifestyle.

Preparation Time: 15 minutes
Cooking Time: 40 minutes
Serves: 8
Difficulty: Easy
Course: Dessert
Cuisine: Keto, Low-Carb

kcal & Ingredients:

Calories: 245 per serving
Fat: 22g
Protein: 7g
Total Carbs: 6g
Net Carbs: 4g
Fiber: 2g
Sugar: 2g

Ingredients:

2 cups Almond Flour
1/2 cup Lakanto Baking Sweetener or Sweetener of choice
1 T ground Cinnamon
1/2 tsp. ground Nutmeg
Pinch of Salt
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 cup Butter, softened
1 cup Sour Cream
2 Eggs
2 cups Frozen Wild Blueberries, thawed and drained
For Topping:
1/2 cup Almond Flour
1/2 cup Pecans, chopped
1 tsp. Ground Cinnamon
1/4 cup Keto Brown Sugar
1/2 cup Butter, cold but sliced

Instructions:

Preheat oven to 360. Spray a 9×9 pan with avocado oil cooking spray and set aside.
Cream together eggs, butter, and sour cream.
In a separate bowl, mix together almond flour, baking sweetener and salt, baking powder, baking soda, and spices.
Mix together dry and wet ingredients until just combined.
Gently mix in the wild blueberries, then scrape half of the batter into a prepared pan.
In the bowl you used for dry ingredients, use a fork to combine all of the crumb topping ingredients.
Top the batter in the pan with half of the mixed crumb topping, followed by the remaining batter, and then the remaining crumb topping.
Bake for 45 -60 minutes, until a toothpick inserted in the center comes out clean.

Indulge in the deliciousness of this Keto Blueberry Sour Cream Coffee Cake without worrying about your carb count. For more keto recipes and personalized meal plans, check out these custom keto meal plans and the 28-day keto challenge. Enjoy the sweetness of blueberries and cinnamon in every keto-friendly bite!