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Keto Blueberry Breakfast Cake Recipe

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This keto blueberry breakfast cake is soft, moist, and full of juicy blueberries. Made with almond flour, butter, and a low-carb sweetener, it’s a perfect sugar-free treat for breakfast or snack time.

Ingredients

Scale

  • 2 cups almond flour

  • 1/4 cup coconut flour

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 1/2 cup butter, softened

  • 2/3 cup erythritol or monk fruit sweetener

  • 3 large eggs

  • 1/2 cup sour cream (or unsweetened Greek yogurt)

  • 1 tsp vanilla extract

  • 1 tsp lemon zest (optional)

  • 1 cup fresh or frozen blueberries (if frozen, thaw and drain first)

Instructions

  • Preheat oven to 350°F (175°C). Grease or line an 8×8 inch pan with parchment paper.

  • In a bowl, mix almond flour, coconut flour, baking powder, baking soda, and salt. Set aside.

  • In another bowl, beat the butter and sweetener until light and fluffy.

  • Add eggs one at a time, then mix in sour cream, vanilla, and lemon zest if using.

  • Slowly add the dry mix to the wet mix. Stir until just combined.

  • Fold in blueberries gently.

  • Pour batter into the pan and smooth the top.

  • Bake for 35–40 minutes, or until a toothpick in the center comes out clean.

  • Let it cool before slicing.

Notes

  • To stop frozen blueberries from turning the batter purple, toss them in a little almond flour first.

  • Add chopped nuts on top for crunch.

  • Store in the fridge for up to 5 days or freeze for later.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-blueberry-breakfast-cake/