Indulge in a slice of heaven with this Sour Cream Blueberry Coffee Cake! It's soft, moist, and bursting with juicy blueberries, perfect for any time of day! #BlueberryLovers #KetoBaking #CoffeeCake #HealthyTreats #Yum
Ingredients:
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup erythritol (or your favorite keto sweetener)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries (or frozen, thawed and drained)
Directions:
1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish or line it with parchment paper for easy removal.
2. In a large mixing bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, salt, and cinnamon. Get it all mixed up nicely!
3. In a separate bowl, cream the softened butter and erythritol until it’s nice and fluffy — about 2-3 minutes should do the trick.
4. Next, add in the sour cream, eggs, and vanilla extract to the butter mixture. Mix until everything is well blended and smooth.
5. Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Don’t overmix; we want that cake to be tender!
6. Now comes the fun part! Carefully fold in the blueberries, taking care not to mash them.
7. Pour that beautiful batter into your prepared baking dish and spread it out evenly.
8. Pop it in the oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell heavenly!
9. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Nutritional Values (per serving):
- Serving Size: 1 slice (based on 12 slices total)
- Calories: 180
- Fat: 14g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
Enjoy this delightful coffee cake with your morning coffee or as a sweet afternoon treat! Happy baking!
Ingredients:
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup erythritol (or your favorite keto sweetener)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries (or frozen, thawed and drained)
Directions:
1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish or line it with parchment paper for easy removal.
2. In a large mixing bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, salt, and cinnamon. Get it all mixed up nicely!
3. In a separate bowl, cream the softened butter and erythritol until it’s nice and fluffy — about 2-3 minutes should do the trick.
4. Next, add in the sour cream, eggs, and vanilla extract to the butter mixture. Mix until everything is well blended and smooth.
5. Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Don’t overmix; we want that cake to be tender!
6. Now comes the fun part! Carefully fold in the blueberries, taking care not to mash them.
7. Pour that beautiful batter into your prepared baking dish and spread it out evenly.
8. Pop it in the oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell heavenly!
9. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Nutritional Values (per serving):
- Serving Size: 1 slice (based on 12 slices total)
- Calories: 180
- Fat: 14g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
Enjoy this delightful coffee cake with your morning coffee or as a sweet afternoon treat! Happy baking!
Indulge in a slice of heaven with this Sour Cream Blueberry Coffee Cake! It's soft, moist, and bursting with juicy blueberries, perfect for any time of day! #BlueberryLovers #KetoBaking #CoffeeCake #HealthyTreats #Yum
Ingredients:
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup erythritol (or your favorite keto sweetener)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries (or frozen, thawed and drained)
Directions:
1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish or line it with parchment paper for easy removal.
2. In a large mixing bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, salt, and cinnamon. Get it all mixed up nicely!
3. In a separate bowl, cream the softened butter and erythritol until it’s nice and fluffy — about 2-3 minutes should do the trick.
4. Next, add in the sour cream, eggs, and vanilla extract to the butter mixture. Mix until everything is well blended and smooth.
5. Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Don’t overmix; we want that cake to be tender!
6. Now comes the fun part! Carefully fold in the blueberries, taking care not to mash them.
7. Pour that beautiful batter into your prepared baking dish and spread it out evenly.
8. Pop it in the oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell heavenly!
9. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Nutritional Values (per serving):
- Serving Size: 1 slice (based on 12 slices total)
- Calories: 180
- Fat: 14g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
Enjoy this delightful coffee cake with your morning coffee or as a sweet afternoon treat! Happy baking!
