Low Carb Blueberry Pecan Coffee Cake
With a delectable streusel topping and moist single-layer cake, this low-carb blueberry pecan coffee cake is the perfect addition to your low-carb diet.
A few months ago, I started wearing a CGM (continuous glucose monitor). I wanted to see how my body responds to high sugar, high carbohydrate foods. I talked about my experience on this episode of my podcast.
What did I learn?
I absolutely see a robust glucose spike anytime I eat sugar. And most times when I eat something that’s very “high carb,” I also see a spike. When you hear that, you may expect me to say I’m planning to go completely low-carb. And while I do often reduce my carb intake on days I’m mostly sitting at my desk, I still enjoy carbs more liberally on active days. (Days like the ones I work out, as an example.)
However, I don’t work out as often or as hard as I used to. I’ve learned that constant intense exercise isn’t good for your body or for your immune system. (The “Breaking Up With Cardio” Episode discussed this to a certain extent.)
Instead, I’ve simply dedicated a portion of my recipe development to Low-Carb Baking.
This Low-Carb Blueberry Pecan Coffee Cake is the first recipe I *perfected* when I first started tinkering with low-carb baking. I absolutely love it!
There are a few things you should know about this recipe before you bake it. The texture is a little different than a traditional baked good made with (higher carb) wheat flour. It uses a combination of almond flour and coconut flour, which tends to yield a very moist cake layer. Right out of the oven, it’s very moist. As it sits, it tends to dry a bit, especially when this delicious cake is stored in the refrigerator (which I recommend.)
The thing I like most about this cake is the deliciousness of the crumble topping. I’ve always been a sucker for anything with a streusel topping… and this is a great recipe based on that alone! But it’s also a pretty easy low carb coffee cake to make with overall simple ingredients.
I’ve served it to my family multiple times, and we’ve always enjoyed every delicious bite! So the next time you’re in the mood to bake, but are looking for a way to reduce the overall net carbs in your baked goods, this is it. The whole taste experience of this cake will prove to you that a slice of low carb cake can be just as good as the original recipe. Enjoy!
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Low Carb Blueberry Pecan Coffee Cake
- Total Time: 55 min
- Yield: 8 servings
- Diet: Diabetic
Description
With a delectable streusel topping and moist single-layer cake, this low-carb coffee cake is the perfect addition to your low-carb diet.
Ingredients
- Cooking spray
- 1/4 cup Swerve, brown or other brown sugar substitute
- 2 Tbsp. arrowroot
- Pinch of salt
- 2 Tbsp. melted butter
- 1/2 cup chopped pecans
- 1/4 cup olive oil or melted coconut oil
- 3/4 cup Swerve brown or other brown sugar substitute
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 1 cup almond flour
- 2 Tbsp. coconut flour
- 1/2 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup fresh blueberries
Instructions
- Preheat oven to 350 degrees F. Coat an 8-inch round dish or cake pan with cooking spray. (Alternatively, line with a circle of parchment paper.)
- Stir together 1/4 cup Swerve brown, arrowroot, salt, butter, and pecans in a small bowl; set aside.
- Whisk together wet ingredients (oil, 3/4 cup Swerve brown, milk, vanilla, and eggs) in a large mixing bowl.
- Whisk together dry ingredients (almond flour, coconut flour, xanthan gum, baking powder, and salt) in a medium separate bowl. Add to oil mixture, and stir until well combined. Pour cake batter into prepared dish, smoothing batter to edges of dish. Top evenly with reserved streusel topping and blueberries, pressing down crumb topping gently into batter.
- Bake in preheated oven until golden brown and set, about 45 minutes. (For best results, check coffee cake at 30 minutes to be sure top of the cake is not getting overly done. If it is, cover with foil for remainder of cook time.)
- Prep Time: 10 min
- Cook Time: 45 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 23 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 6 g
Keywords: Low Carb Blueberry Pecan Coffee Cake
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