Keto Blueberry Pecan Coffee Cake
This Keto Blueberry Pecan Coffee Cake has a moist cake bottom that’s topped with Juicy Blueberries and a delicious Buttery Pecan Streusel Topping. It’s the perfect Keto Cake for Breakfast or Brunch on Mother’s Day, Showers or any other Special Occasions.
To make this Keto Blueberry Pecan Coffee Cake you use a small mixing bowl to mix the cold butter with the coconut flour, swerve and cinnamon. I found squishing the butter between my fingers worked best. Once your dough is a nice cookie dough consistency, add in the pecans.
Mix until the nuts are mixed though, then set aside until later. Then use a blender to mix the eggs and sour cream until very well blended. Add the almond flour, 2/3 of a cup of the coconut flour, sweetener, vanilla and baking powder to the blender. Blend until fully combined. Add the extra 2 tbsp of coconut flour,( if needed) Blend until combined. The batter should be thick. Grease the bottom and sides of a springform pan with butter, then pour the cake batter into the pan. Use a spoon to spread the batter evenly in the pan. Pour the blueberries evenly on top of the cake batter, then gently press them down into the batter.
Crumble the pecan cookie dough mixture on top of the blueberries. Then bake for 22 – 24 minutes or until a tooth pic comes out of the centre clean. Use a mixer to mix the cream cheese, heavy cream and sweetener. Mix until smooth, then drizzle over the slightly cooled coffee cake.
WHAT IS THE KETOGENIC DIET?
If you haven’t heard of The ketogenic diet (often called keto), it’s a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When your body switches to burning fat for its primary fuel source, that’s when you hit ketosis.
While on the Keto diet you’re supposed to get at least 70 percent of your calories from fat, 15 to 25 percent from protein, and 10 percent from carbohydrates. You’re supposed to avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.
Keto Blueberry Pecan Coffee Cake
This Gluten Free & Keto Blueberry Pecan Coffee Cake recipe is one of my all time favourites. The cake is incredibly moist and can be whipped up in 1/2 hour or less. I used blueberries because they’re in season right now but you can use Strawberries or Raspberries instead if you prefer too.
Looking for some delicious Keto Breakfast Recipes? You’re in luck! I have some of my families favourite recipes to share. Our absolute fav are these Keto Coconut Protein Pancakes. I love that they’re so easy and quick to make. Another one of our favourites, are these tasty Keto Strawberry French Toast Cups. They’re perfect for impressing brunch guests or for spoiling someone special.
Keto Blueberry Pecan Coffee Cake
“This Gluten Free & Keto Blueberry Pecan Coffee Cake has a moist cake bottom that’s topped with Juicy Blueberries and a delicious Buttery Pecan Streusel Topping. It’s the perfect Keto Cake for Breakfast or Brunch on Mother’s Day, Showers or any other Special Occasions.”
INGREDIENTS
For the Coffee Cake:
6 Eggs
1/2 Cup Sour Cream
1/3 Cup Almond Flour
2/3 Cup + 2 Tbsp Coconut Flour
1/4 Cup Powdered Sweetener (Swerve)
1 Tsp Vanilla
1 Tsp Baking Powder
For the Topping:
1 Cup Blueberries
1/3 Cup Coconut Flour
3 Tbsp Powdered Sweetener (Swerve)
1/4 Cup Butter (cold)
1/2 Tsp Cinnamon
1/2 Cup Pecans
For the Frosting:
2 Tbsp Cream Cheese
1/4 Cup Heavy Cream
2 Tbsp Powdered Sweetener (Swerve)
DIRECTIONS
1. Preheat oven to 325 F. In a small mixing bowl, mix the cold butter with the coconut flour, swerve and cinnamon. (I found squishing the butter between my fingers worked best) Once your dough is a nice cookie dough consistency, break up and add in the pecans. Mix until the nuts are mixed though, then set aside until later.
2. In a blender, mix the eggs and sour cream until very well blended. Add the almond flour, 2/ 3 of a cup of the coconut flour, sweetener, vanilla and baking powder to the blender. Blend until fully combined. Add the extra 2 tbsp of coconut flour,( if needed) Blend until combined. The batter should be thick.
3. Grease the bottom and sides of a springform pan with butter, then pour the cake batter into the pan. Use a spoon to spread the batter evenly in the pan. Pour the blueberries evenly on top of the cake batter, then gently press them down into the batter. Crumble the pecan cookie dough mixture on top of the blueberries. Then bake for 22 – 24 minutes or until a tooth pic comes out of the centre clean.
4. Use a mixer to mix the cream cheese, heavy cream and sweetener. Mix until smooth, then drizzle over the slightly cooled coffee cake.
This recipe for Keto Blueberry Pecan Coffee Cake makes 12 servings.
Recipe Notes:
– Blueberries can be swapped out for Strawberries or Raspberries if desired. You can also swap out the pecans for walnuts or skip the nuts altogether.
– When making the buttery streusel topping, it’s important try to keep the butter as cold as possible. Don’t over mix the butter and flour with your hands or the butter will get too soft. Mix it just until it clumps together.
– I use a 9″ springform pan but an7″ or 8″ pan would also work well. You could also use a round or square cake pan instead but be sure to grease it extra or line it with parchment paper.
– I used a ziplock bag to drizzle the icing. If you’re using a spoon, you might need to make it slightly runnier. Add an extra tbsp or two of heavy cream if needed.
– Fresh or Frozen Blueberries can be used.
Nutritional Info
1 Serving or 1/12 of the Cake =
216 Calories | 17.1 g Fat | 10.1 g Carbs | 4.8 g Fibre | 6.3 g Protein
(5.3 Net Carbs per Serving)
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Still Hungry? Check out These Keto Recipes:
No-Bake Sugar Free Jello Cheesecake
Keto Strawberry French Toast Cups
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Keto Blueberry Pecan Coffee Cake
- For the Coffee Cake:
- 6 Eggs
- ½ Cup Sour Cream
- ⅓ Cup Almond Flour
- ⅔ Cup + 2 Tbsp Coconut Flour
- ¼ Cup Powdered Sweetener (Swerve)
- 1 Tsp Vanilla
- 1 Tsp Baking Powder
- For the Topping:
- 1 Cup Blueberries
- ⅓ Cup Coconut Flour
- 3 Tbsp Swerve
- ¼ Cup Butter
- ½ Tsp Cinnamon
- ½ Cup Pecans
- For the
- Frosting
- :
- 2 Tbsp Cream Cheese
- ¼ Cup Heavy Cream
- 2 Tbsp Powdered Sweetener (Swerve)
- Preheat oven to 325 F. In a small mixing bowl, mix the cold butter with the coconut flour, swerve and cinnamon. (I found squishing the butter between my fingers worked best) Once your dough is a nice cookie dough consistency, add in the pecans. Mix until the nuts are mixed though, then set aside until later.
- In a blender, mix the eggs and sour cream until very well blended. Add the almond flour, 2/ 3 of a cup of the coconut flour, sweetener, vanilla and baking powder to the blender. Blend until fully combined. Add the extra 2 tbsp of coconut flour,( if needed) Blend until combined. The batter should be thick.
- Grease the bottom and sides of a springform pan with butter, then pour the cake batter into the pan. Use a spoon to spread the batter evenly in the pan. Pour the blueberries evenly on top of the cake batter, then gently press them down into the batter. Crumble the pecan cookie dough mixture on top of the blueberries. Then bake for 22 – 24 minutes or until a tooth pic comes out of the centre clean.
- Use a mixer to mix the cream cheese, heavy cream and sweetener. Mix until smooth, then drizzle over the slightly cooled coffee cake.
- This recipe for Keto Blueberry Pecan Coffee Cake makes 12 servings.
