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easy low carb blueberry pecan coffee cake

Low Carb Blueberry Pecan Coffee Cake


  • Author: Regan Jones, RD
  • 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

  1. 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.)
  2. Stir together 1/4 cup Swerve brown, arrowroot, salt, butter, and pecans in a small bowl; set aside.
  3. Whisk together wet ingredients (oil, 3/4 cup Swerve brown, milk, vanilla, and eggs) in a large mixing bowl.
  4. 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.
  5. 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