low carb blueberry coffee cake

Name: Low Carb Blueberry Coffee Cake
Prep time: 10 min
Cook time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 egg; 1/2 cup(s) erythritol or sf sweetener of choice; 3/4 cup(s) almond flour; 3/4 cup(s) unbleached white flour; 2 teaspoon(s) baking powder; 1 teaspoon(s) pink himalayan salt; 2 tablespoon(s) butter, melted

16 Pinches 1 Photo

Kelly Hemmings

Chocowinity, NC

Updated on Jul 16, 2022

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

Rate

prep time 10 Min

cook time 30 Min

method Bake

yield 8 serving(s)

Ingredients

1 egg
1/2 cup erythritol or sf sweetener of choice
3/4 cup almond flour
3/4 cup unbleached white flour
2 teaspoons baking powder
1 teaspoon pink himalayan salt
2 tablespoons butter, melted

How To Make low carb blueberry coffee cake

Step 1

Beat egg by hand, adding in SF plant based sweetner.

Step 2

Mix flours, baking powder and salt in separate bowl.
Step 3

Alternately add milk + dry ingredients to the egg/sugar mixture.
Step 4

Hand mix after each addition.
Step 5

Stir in melted butter.
Step 6

Add 1+ C berries.
Step 7

Pour into sprayed 8" glass baking dish.
Step 8

Bake 30+ mins in 350° oven.
Step 9

While still warm, sprinkle with SF powdered substitute ex: allulose etc
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