Low-Carb Blueberry Cream Cheese Coffee Cake

Fresh Organic Blueberries
Corbis via Getty Images / Getty Images
Total Time: 50 min
Prep Time: 20 min
Cook Time: 30 min
Servings: 16

Nutrition Highlights (per serving)

149 calories
13g fat
4g carbs
3g protein
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Nutrition Facts
Servings: 16
Amount per serving  
Calories 149
% Daily Value*
Total Fat 13g 17%
Saturated Fat 5g 25%
Cholesterol 54mg 18%
Sodium 193mg 8%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 4%
Total Sugars 2g  
Includes 0g Added Sugars 0%
Protein 3g  
Vitamin D 0mcg 0%
Calcium 57mg 4%
Iron 0mg 0%
Potassium 46mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

This delicious low-carb coffee cake is very filling since it's made with almond meal. If you don't like cream cheese, you can leave out that layer, or use less cream cheese (see below). It is also delicious with raspberries instead of blueberries.


  • 3 cups almond meal
  • 1 1/2 cups sugar substitute (liquid or powdered, see below)
  • 3 eggs
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup butter (4 tablespoons), chilled and cut into small pieces
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract or 1 teaspoon each vanilla and almond extracts
  • 2 tablespoons oil
  • 6 ounces cream cheese
  • Salt
  • 1 cup fresh or frozen (but not thawed) blueberries or raspberries


Coffee cake is prepared in three layers. If you are using a standing mixer, you can use the same bowl if you make the layers in the order listed—just remove them to separate bowls until ready to assemble.

  1. Preheat oven to 350 F.  Butter or oil 9X9 inch pan (cooking spray is fine).

  2. Streusel Topping: Mix 1 cup of the almond meal, 1 teaspoon cinnamon, 1/2 cup sweetener, a pinch of salt and the 4 tablespoons butter. The whisk type attachment on a standing mixer works well—you want the mixture to stay crumbly. You can use a pastry blender, knives—whatever works. But if it all clumps together, don't worry—just crumble it over the top when the time comes. This is one area where I used to use powdered sweetener, but I have found more recently that liquid sucralose (zero carbs; no aftertaste) works fine.

  3. Cream Cheese Layer: Mix cream cheese, 1 egg, and 1/4 cup sweetener. If you want a thinner layer of cream cheese, you can use 4 oz. instead of 6. The mixture won't be as thick and will pour more evenly over the cake layer.

  4. Cake layer: Mix dry ingredients: 2 cups of almond flour, baking powder, baking soda, 1/2 teaspoon cinnamon, teaspoon salt, and 3/4 cup sweetener if you are using a powder. Then add the sour cream, oil, extracts, liquid sweetener if that's what you're using sour cream, and 2 eggs and mix well. At this point, you might want to add 1 to 2 Tablespoons of water, depending on the consistency. You want the batter to be thick enough to support the rest of it, but not too gloppy—you should be able to spread it easily in the pan. I usually end up adding about a tablespoon of water.

  5. Assembly: Spread the cake layer in the pan, and spread the cream cheese on top (if it's the larger amount of cream cheese, you won't be able to spread it evenly, but that's OK). Then sprinkle the blueberries on the cream cheese and the streusel on the top of that.

  6. Bake for about half an hour, or until toothpick not inserted into a berry comes out clean. If you use a thermometer, it should be about 155 F in the center.

  7. Cool and slice into 16 pieces.

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