Description
A delicious low-carb blueberry coffee cake perfect for breakfast or dessert!
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/2 cup erythritol
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup blueberries
- 1/4 cup chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, mix the almond flour, erythritol, baking powder, salt, and cinnamon.
- In another bowl, whisk together the melted butter, eggs, and vanilla extract.
- Combine the wet and dry ingredients and fold in the blueberries.
- Pour the batter into the prepared cake pan and smooth the top.
- If using, sprinkle chopped nuts on top.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cool before slicing and serving.
Notes
- Store leftovers in an airtight container in the refrigerator.
- This cake can also be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 80mg