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low carb blueberry coffee cake

KountryGirl4ever avatar
Recipe by
Kelly Hemmings
@KountryGirl4ever
Chocowinity, NC

This is a LC SF cake using plant based sugars and 1/2 almond flour to white flour. By using half white flour to almond flour, the grittiness sometimes experienced w/almond flour is eliminated, and the carbs are still low. Per 8 Servings: 158 calories, 12 net carbs

►
yield 8 serving(s)
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For low carb blueberry coffee cake

  • 1
    egg
  • 1/2 c
    erythritol or sf sweetener of choice
  • 3/4 c
    almond flour
  • 3/4 c
    unbleached white flour
  • 2 tsp
    baking powder
  • 1 tsp
    pink himalayan salt
  • 2 Tbsp
    butter, melted

How To Make low carb blueberry coffee cake

  • 1
    Beat egg by hand, adding in SF plant based sweetner.
  • 2
    Mix flours, baking powder and salt in separate bowl.
  • 3
    Alternately add milk + dry ingredients to the egg/sugar mixture.
  • 4
    Hand mix after each addition.
  • 5
    Stir in melted butter.
  • 6
    Add 1+ C berries.
  • 7
    Pour into sprayed 8" glass baking dish.
  • 8
    Bake 30+ mins in 350° oven.
  • 9
    While still warm, sprinkle with SF powdered substitute ex: allulose etc
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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