Keto blueberry cake is your excuse to have cake for breakfast! This blueberry breakfast cake is moist and fluffy, thanks to the almond flour- it’s secretly healthy and low carb.
I’ve been eating blueberry breakfast cake for much of my life, so I’d always wanted to make the blueberry cake keto. It involved changing up some of the flours and replacing them with low carb alternatives. I must say, I LOVE the keto version so much more!
It’s got a fluffy and moist texture and a lovely tender crumb. It’s got a sweet taste, with a slight tang, thanks to the blueberries.
How to make a blueberry breakfast cake
- Almond flour– Blanched almond flour gives the keto blueberry bread a fluffy and light texture. Avoid using almond meal, as it will be denser.
- Coconut flour– Coconut flour works with the almond flour to give the blueberry bread the fluffy texture. Do not substitute this for something else.
- Cinnamon– Gives a delicious cinnamon flavor.
- Baking soda– Leavens out the healthy blueberry cake, and gives it some rise.
- Keto sweetener– Either monk fruit sweetener or erythritol can be used.
- Eggs– Room temperature eggs. You can also use egg replacer, to keep it vegan (or eggless).
- Coconut oil– Be sure you measure out your coconut oil when melted.
- Unsweetened applesauce– Even though applesauce is not technically low carb or keto, the amount used is very minimal, and yields very little carbs.
- Sugar Free Maple Syrup– Use keto maple syrup, that has the same texture of traditional maple syrup. Do not use sugar free pancake syrup, as it will not have the same effect.
- Blueberries– Fresh or frozen blueberries can be used. If you use frozen ones, be sure they are thawed out completely first.
Start by mixing together your dry ingredients in a large mixing bowl. In a separate bowl, whisk your eggs together. Add the coconut oil, applesauce, and sugar free maple syrup and mix well, until combined. Combine the dry and wet ingredients together, until just combined. Slowly fold through the blueberries. Transfer your blueberry cake batter into an 8 x 8-inch square pan or a loaf pan and bake at 180C/350F for 35-40 minutes, or until a skewer comes out clean. Remove from the oven and let cool completely, before frosting.
- Protein Frosting– Mix 1-2 scoops of protein powder with 1/4 cup granulated sweetener and mix well. Slowly, add either yogurt or milk and mix well, until a thick frosting remains.
- Cream Cheese Frosting– Add softened cream cheese (1 package) with 3 tablespoons of sticky sweetener of choice (keto maple syrup) and 1/2 teaspoon of cinnamon. Mix very well- If the batter is too thick, slowly add some milk of choice until thick and creamy.
Baking Tips and Tricks
- Do not overbake the blueberry breakfast cake, otherwise, it will be prone to crumble. Remove it when the skewer comes out just clean. The cake continues to cook as it cools.
- The blueberry cake must be cooled completely before frosting. If you use the cream cheese frosting, be sure the cream cheese is softened first.
- Feel free to switch up the berries in this. For a keto strawberry bread or blackberry bread, just swap out the berries.
- For a keto blueberry bread, use a loaf pan to bake it in instead. Increase the cooking time by 5 minutes, if needed.
Storing and Freezing Blueberry Cake
- To store: The leftover blueberry cake should be stored in the refrigerator, in a sealable container or covered. It will keep well for up to 5 days.
- To freeze: Freeze leftover slices in ziplock bags, and store in the freezer for up to 6 months.
More Keto Breakfast Recipes
Keto Blueberry Cake
- Preheat the oven to 180C/350F. Line a square pan or loaf pan with parchment paper and set aside.
- In a large mixing bowl, add your dry ingredients and mix well. In a separate bowl, whisk your eggs well. Add your melted coconut oil, unsweetened applesauce, and sticky sweetener of choice and mix very well.
- Combine your wet ingredients with your dry ingredients and mix very well. Fold through your blueberries.
- Pour your blueberry cake batter in the lined pan and bake for 35-40 minutes, or until a toothpick comes out clean from the center. Allow cooling in the pan completely.
- Once the cake is cooled, prepare your frosting before topping the cake and cutting into slices.