Keto Blueberry Coffee Cake
Blueberry Coffee Cake
Treats this good shouldn't be so good for you!! When developing this coffee cake recipe I may have done a happy dance in my kitchen. It so closely mimicked the flavor of one of my favorite coffee cake recipes, and had the soft cake like texture I was after. This recipe will be a definite repeat in my kitchen!
Ingredients
- 1 Cup Blanched Almond Flour
- 1/2 Cup Vanilla Protein Powder
- 1/2 Cup Erythritol (Or your favorite sweetner)
- 1 Teaspoon Baking Powder
- 1/2 Cup Ricotta Cheese
- 4 Tablespoons Butter (melted)
- 2 Large Eggs
- 1 Teaspoon Vanilla Extract
- 1/2 Teaspoon Almond Extract
- 1/3 Cup Blueberries (Fresh or Frozen)
Instructions
- Preheat the oven to 350° F, and grease an 8 by 4 inch loaf pan.
- Whisk together the almond flour, protein powder, erythritol, and baking powder until well combined.
- Next add the ricotta, melted butter, eggs, vanilla, and almond extract. Mix together, until everything is well combined and you have a smooth thick batter.
- Add the blueberries, and stir gently until they have been evenly distributed. Be careful not to over mix your blueberries, or your batter will be a purply, gray color. It will still taste good, but may not be as pleasing to the eye if this happens!
- Pour the batter into a greased loaf pan, using a spatula to spread out the batter evenly, and bake for 40 to 50 minutes, or until the edges have pulled away from the pan and the middle doesn’t jiggle when lightly shaken.
- Let the loaf cool before turning out of the pan, and slicing.
Notes
Total Fat - 7 Grams
Saturated Fat - 4 Grams
Total Carbs - 2 Grams
Net Carbs - 1 Gram
Protein - 5 Grams
Nutrition
Calories: 93kcal