This is a simple keto coffee cake made with your own blueberry filling. Feel free to sub blueberries for raspberries, blackberries, or even strawberries! It would be delicious either way.
3 cups sifted almond flour
1 cup sifted coconut flour
1 cup brown sugar substitute (I used Lakanto)
4 tablespoon granulated sugar substitute (I used Pyure)
1 tablespoon cinnamon
1 teaspoon nutmeg
1 tablespoon baking powder
1/4 cup melted coconut oil
1 teaspoon Vanilla extract
1/4 cup unsweetened almond milk
6 eggs, whisked
Yeast: 1 packet Instant Yeast 1 teaspoon honey 2 tablespoons warm water
12 oz fresh blueberries
3 tablespoons granulated sugar substitute (I used Pyure)
1/2 tablespoon lemon juice
2 tablespoons water
7x11 glass baking dish
Prepare the blueberry filling. In a small pot, add in the blueberries, sugar sub, water, and lemon juice. Bring to a boil over medium high heat. Reduce heat and allow to simmer for 10 minutes until it begins to resemble a "jam" like consistency. Remove from heat and allow to cool.
Prepare the yeast to set up. In a glass cup, combine the activated yeast with the 2 tablespoons of warm water and 1 teaspoon honey. Set aside and allow the yeast to proof for 30 minutes while you prep the other ingredients.
Preheat oven to 350 degrees Fahrenheit. Grease a 11x7 glass baking dish and set aside.
To prep the cake, use a large glass bowl, combine the dry cake ingredients.
Add in the wet ingredients and the yeast with all liquid and set aside
In the baking dish, add the cake mixture and smooth down with a spatula. Top evenly with the blueberry mixture.
Top with the crumble, and place in the center rack of your oven and bake for 30 minutes, or until a toothpick inserted comes out clean.
Allow to cool completely.
Yields approximately 12 servings 3x3 squares