Healthy Keto Blueberry Breakfast Cake (Vegan, Paleo)

A Healthy Keto Blueberry Breakfast Cake topped with a protein-rich frosting! Made with coconut flour and almond flour, it’s moist, fluffy and bursting with fresh blueberries. It also comes with a flourless, eggless and vegan option! Paleo, Low Carb. 

A slice of blueberry breakfast cake loaded with blueberries and topped with a thick, protein-rich frosting.

Healthy Blueberry Breakfast Cake

Growing up, one of my mum’s most made recipes was a healthy flourless Breakfast Cake.

Her blueberry loaf was different to most sweet breakfast cakes out there- She’d bake it in two layers; the bottom layer would be mostly blueberries with the upper layer being mostly ‘cake.’

Not only was it packed with protein, it didn’t taste the least bit healthy! 

HEALTHY BLUEBERRY CAKE

As with many things in life, the price of blueberries increased and mum stopped making it. That, or she was sick of me playing with my food and consistently polishing off the family tub of vanilla ice cream….on my own. 

My goal has been to attempt my mum’s famous breakfast cake, but there was a need for two pints- I was going to make one version completely eggless (vegan) and flourless.

The second would be 100% keto and paleo!

LOW CARB BLUEBERRY CAKE

It’s no secret that I’m a fan of healthy paleo and keto breakfasts, especially if they aren’t solely eggs. This breakfast cake fits the bill- It’s like dessert for breakfast and packed with protein. 

It’s also perfect for meal prepping, is freezer-friendly and is quick and easy to whip up.

Texture wise, it’s fluffy and moist on the inside (thanks to the blanched almond flour, coconut flour, and eggs), yet tender on the outside. It’s bursting with fresh blueberries too. 

It’s also naturally sweetened, thanks to the combination of unsweetened applesauce and monk fruit sweetened maple syrup. 

This maple syrup alternative is keto friendly, sugar free and super low carb. If you simply want this cake to be paleo and gluten-free, you are welcome to use pure maple syrup or agave nectar

HOW TO MAKE THIS CAKE EGGLESS AND VEGAN

To keep this blueberry breakfast cake eggless, vegan and flourless, you’ll make some swaps listed in the recipe card below.

The main two changes are that you’ll be using ground rolled oats and replacing the egg with a flax egg. 

FRESH BLUEBERRIES OR FROZEN BLUEBERRIES

I prefer using fresh blueberries, as they don’t ‘bleed’ into the cake batter as much as frozen blueberries do. However, you can use frozen blueberries if that is all you have on hand!

To use frozen blueberries, ensure they have thawed completely. Simply pat them dry before adding to the batter and you’ll be fine!

HEALTHY FROSTING RECIPES

While this healthy blueberry breakfast cake tastes delicious on its own, it tastes even better with a thick layer of frosting!

Healthy Cream Cheese Frosting-

  1. Soften 1 package (250 grams/8 ounces) of cream cheese of choice (dairy free or full-fat).
  2. In a large mixing bowl, add softened cream cheese with 3 tablespoons of sticky sweetener of choice (I used monk fruit 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.
  3. Spread the cream cheese frosting over the blueberry cake. 

Low Carb Protein Frosting- 

  1. Combine 1-2 scoops of vanilla protein powder, 1/2 teaspoon of cinnamon and 1/4 cup of your favorite granulated sweetener in a large mixing bowl. Mix well. 
  2. Add 1 cup of yogurt of choice (I used coconut) and a 1/4 teaspoon of vanilla extract and mix until fully incorporated- The batter should be incredibly thick. 
  3. Spread on top of your cooled blueberry cake. 

A piece of healthy flourless blueberry breakfast cake with an interior shot bursting with blueberries and topped with a vanilla cream frosting

Other ketogenic sweet breakfast recipe ideas-

WATCH HOW TO MAKE THE VEGAN VERSION BELOW!


 

A thick slice of flourless keto blueberry breakfast cake topped with a thick vanilla frosting, which is healthy!

Healthy Keto Blueberry Breakfast Cake (Vegan, Paleo)

A delicious quick and easy breakfast cake recipe loaded with blueberries and packed with protein! Perfect for meal prep, it's paleo and keto friendly, and with a vegan and flourless option!
5 from 20 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: blueberry, breakfast cake, eggless, keto, paleo
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 12 Pieces
Calories: 135kcal
Author: Arman

Ingredients

Original Recipe (Keto, Paleo, Grain-Free)

Vegan Flourless Recipe (Gluten-Free)

Instructions

For the original recipe

  • Preheat the oven to 350F/175C. 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 breakfast 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 for 10 minutes, before transferring to a wire rack to cool completely. 
  • Once the cake is cooled, prepare your frosting before topping the cake and cutting into slices. 

For the flourless vegan recipe

  • Combine all ingredients in a high-speed blender and blend until a smooth batter remains. Follow the instructions as above. 

Notes

* I used a monk fruit sweetened maple syrup. Paleo friendly sweeteners include pure maple syrup and agave nectar.
Healthy Keto Blueberry Breakfast Cake (Vegan, Paleo) should be kept refrigerated, for up to 5 days. It's freezer friendly and keeps for up to 2 months. 
To enjoy as breakfast meal prep, freeze individual slices in parchment paper and thaw overnight. 

Nutrition

Serving: 1Slice | Calories: 135kcal | Carbohydrates: 7g | Protein: 8g | Fat: 11g | Fiber: 4g | Vitamin A: 200IU | Vitamin C: 2.5mg | Calcium: 20mg | Iron: 0.7mg | NET CARBS: 3g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

A collage of two slices of flourless keto blueberry breakfast cake loaded with blueberries and topped with a white cream frosting

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    Categories:

    Breakfast Breakfast cakes and muffins Gluten Free Keto Paleo Pies, Tarts and Crumbles Vegan

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    Comments

    161 thoughts on “Healthy Keto Blueberry Breakfast Cake (Vegan, Paleo)

    1. My mom used to make banana cake really often when I was growing up. Basically a standard vanilla cake with mashed bananas and chocolate chips and some sort of frosting. She also made blondes a lot but they were always so dry I kind of hated them. No in my wise old age of 24 have I found a good way to make blondes.
      Standard breakfast right now is any version of mug cake I can make in the microwave. I have a Pinterest board of ideas but I use a basic recipe and change up the add ins.
      Have a great weekend Arman 🙂

    2. Wow, I’m always floored at how you make so many delicious allergy friendly options that look EXACTLY like a version that isn’t as allergy friendly. My current standard breakfast is definitely a bowl of yogurt with toppings. Sometimes I have pancakes for the fam or oatmeal. 🙂

    3. Oh my lordy lord lord GIMME! I dont care if your mom is upset with you [sorry, just being honest here] because this recipe is like HEAVEN to me. I love that you kept it split in half like your mom’s original version. What a great ode to her!
      But seriousy…that frosting? Yep, count me in.

    4. Coconut flour is the best Paleo baking flour anyways! I used to LOVE this cinnamon coffee cake from Corner Bakery and this blueberry lemon loaf found in Gelson’s Market! I think the Paleo version of this breakfast cake would taste AWESOME! 😀

    5. Dear Arman’s mum, don’t take it the wrong way but I’m so glad he decided to anger you healthifying your cake because it looks insanely good. Seriously, I haven’t been as enchanted by a cake in a long time. And coconut flour-less, too [as much as I like it this isn’t an ingredient my budget allows too much off]. This cake is going to happen in my kitchen/office soon. Or as soon as I stop being scared of making my own cashew butter.

    6. I think I need to unsubscribe from your blog now. Or stop making everything you post. Or buy bigger stretchy pants. I think I do the latter!

    Have a comment? Go for it!