Grain-Free Blueberry Coffee Cake
Ingredients
Coffee Cake Layer
-
3
pieces
Eggs
-
2
teaspoons
Vanilla Extract
-
⅓
cup
Coconut Oil or Butter
-
½
cup
Maple Syrup
-
1 ¾
cups
Almond Flour
-
2
tablespoons
Coconut Flour
-
2
teaspoons
Cinnamon
-
½
cup
Frozen or Fresh Blueberries
Crumble Topping
-
⅔
cup
Almond Flour
-
2
teaspoons
Cinnamon
-
½
cup
Coconut Sugar or Monk Fruit Sweetener
-
⅓
cup
Melted Coconut Oil or Butter
Instructions
- Preheat the oven to 350°F and line an 8×8 baking dish with parchment paper, greasing it first.
- In a large bowl, whisk together the wet ingredients for the coffee cake layer.
- Add the dry ingredients (except for the blueberries) to the same bowl and mix until well combined.
- Transfer the batter to the prepared baking dish and spread the blueberries evenly on top.
- Prepare the crumble topping by mixing all crumble ingredients together until grainy.
- Sprinkle the crumble evenly over the cake batter.
- Bake for 40-45 minutes.
- Allow the cake to cool completely, then slice into 12 pieces.
- Store leftovers in an airtight container in the fridge for up to one week.
Nutrition Facts (estimated)
Servings
12 slices
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
20mg
Cholesterol
0mg
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