Low Carb Blueberry Crumb Cake
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Low Carb Blueberry Crumb Cake is an easy breakfast (or dessert cake) made in one pan. The crunchy, crumbly topping is so good, made from almond flour, sweetener (I use a combination of Erythritol and Monk Fruit), butter and cinnamon.
The ingredients will be familiar to you if you are used to baking low carb cakes.
Ingredients
- almond flour
- coconut flour
- eggs
- avocado oil
- blueberries
- butter
- baking powder
- salt
- cinnamon
- xanthan gum
This is a great breakfast cake. You can make these as individual cakes (6) or as a one pan cake. I sell these as individual cakes in my keto bakery and they are very popular. I especially like them warmed up. Consider putting the smaller cakes in your kid’s lunch box as a healthy alternative to sweets. It will deliver nutrition and is very filling.
My Favorite Baking Pans
I baked this in a pie pan, but you can bake this in a square or round cake pan. My favorite and I mean favorite cake pans are from USA Pan. Once you bake in USA pans, you will never use any other kind of pan again. These can be purchased by Amazon (I earn small commission). You will love these pans. They don’t warp and they are quick release.
The Crumb Topping
The crumb topping is made with a mixture of almond flour, melted butter, erythritol, and cinnamon. The crunchy top is delicious.
Tips for Low Carb Blueberry Crumb Cake
- You can use this same recipe to make a one-pan coffee cake by skipping the blueberries.
- Add chopped pecans to the topping.
- Top with glaze drizzle. Mix Swerve Confection with water until you have the right consistency to drizzle. This will make the cake a little sweeter, but doesn’t add carbs.
- Make sure to bake long enough to result in a crispy topping.
- Use parchment paper on bottom to easily release.
More Low Carb Recipes You Might Like
- Pumpkin Streusel
- Low Carb Apple Crumb (Streusel Version)
- Blueberry Crumb Muffins
- Blueberry Lemon Muffins
- Low Carb Blueberry Tarts
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Keto Blueberry Crumb Muffins
Ingredients
Muffin Batter
Batter Dry Ingredients
- 1 3/4 cups blanched almond flour 240 grams
- 2 tablespoons coconut flour
- 2 teaspoons baking powder
- 1/4 teaspoon xanthan gum
- 1/3 teaspoon salt
- 3/4 cup Swerve Granulated or your choice erythrtol
Batter Wet Ingredients
- 4 eggs
- 1/3 cup avocado oil (plus 1 tablespoon)
- 3 tablespoons sour cream
- 3 tablespoons almond milk (or coconut milk)
- 1 teaspoon vanilla extract
- 3/4 cup blueberries fresh or frozen
Coffeecake Cinnamon Topping
- 3/4 cup almond flour
- 1/3 cup Swerve Granulated
- 1 tablespoon cinnamon
- 3 tablespoons butter melted
Instructions
- Preheat oven to 350 convection bake or bake.
Cinnamon Topping
- Add almond flour, Swerve, cinnamon together in separate bowl.
- Muffin Batter
- Add all dry ingredients together. Set Aside.
- Add butter and mix with hands to make crumble. Refrigerate while making batter.
Make Cake
- Prepare pan. Place parchment on bottom of pan. Spray with olive oil or coconut oil baking spray.
- Add eggs to mixing bowl. Beat until frothy, about five minutes.
- Stream in oil, slowly.
- Add sour cream to milk in a cup and mix well. Add to batter.
- Add vanilla.
- Add dry mixture to batter and mix on low, just until incorporated. Don't over mix. (see how to complete below).
- Fill 9 inch cake pan with batter.
- Add in blueberries by hand. Mixing too aggressively into batter will result in blue batter. Don't completely bury the blueberries.
- Top with crumble.
- Bake for approximately 30 minutes. Check at 20 minutes. You will want a golden top.
- Cake done when the middle is at 207 degrees F. in the center. I use a meat thermometer for all my cakes. If cake isn't done but topping is, top with foil and continue baking until middle reaches 207 F.
Nutrition
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