Desserts/ Nut Free

Blueberry Cream Cheese Coffee Cake

This low carb blueberry cream cheese coffee cake is made of three layers.  A perfection of cake, cheesecake, berries and crumble. In one delicious low carb cake.

The bottom layer is a moist vanilla cake that I baked with coconut flour. I separate the eggs and whisk up the egg whites to help keep the cake moist. It’s a method that works for me with this cake recipe and keeps it light. Coconut flour has a reputation of being heavy, but that does not need to be the case. Treated right, it can be light and moist.

blueberry cream cheese

The next layer is a cream cheese layer that is almost cheesecake in nature. It adds a soft, yet firm and sweet texture to the cake.

blueberry cream cheese

On top of that, plump blueberries are scattered which once cooked give a delicious bite and sweet, yet slightly sharp consistency.

blueberry cream cheese

Finally, you have the cinnamon, spiced crumble topping that brings the whole taste experience of this cake together.

blueberry cream cheese


Sweet, crunchy and the taste of cinnamon combines so beautifully with the other layers, I can only weep as I type and vow to bake another one. That’s a heady perfection of cake, cheesecake, berries and crumble. In one delicious cake.

blueberry cream cheese



If you served this blueberry cream cheese coffee cake without revealing the flour, no one would know that it is a slice of low carb and gluten free delight, as well as no sugar. You will get requests to make it again though!

Blueberry Cream Cheese Coffee Cake

Course: Cake, Dessert
Servings: 10 Slices
Calories: 283kcal
Author: Angela Coleby



  • 1/2 cup 58g Coconut flour
  • 5 Eggs separated
  • 1/2 cup 107g erythritol/xylitol
  • 1/2 cup 113g Butter softened
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon vanilla extract


  • 8 oz 224g Cream Cheese softened
  • 1/4 cup 54g erythritol/xylitol
  • 1 Egg
  • 1 teaspoon Vanilla extract
  • 1 Lemon - juice & zest


  • 1/3 cup 38g Coconut flour
  • 1/3 cup 71g erythritol/xylitol
  • 1/4 cup 56g Butter soft, cut into pieces
  • 1 teaspoon Cinnamon
  • 1 cup 148g Blueberries



  • Preheat the oven to 180C/375F degrees.
  • Grease and line an 8 inch springform cake tin with parchment paper.
  • In a bowl, mix the erythritol and butter together until soft and blended.
  • Add the egg yolks and vanilla extract and stir thoroughly.
  • Add the coconut flour, salt, baking powder and beat until combined.
  • In another bowl, whisk the egg whites until stiff.
  • Gently fold the egg whites into the cake mixture.
  • Spoon the mixture into the baking tin and smooth evenly.


  • In a bowl, add the softened cream cheese and beat with the erythritol (or sugar substitute).
  • Add the egg, vanilla extract, lemon juice, zest and beat until smooth.
  • Spoon this mixture over the cake mixture into the cake tin and smooth evenly.
  • Scatter the blueberries over the cream cheese mixture.


  • For the topping, place the coconut flour, cinnamon and erythritol in a bowl and mix until combined.
  • Add the butter and mix with your hands, gently, so that the mixture looks like breadcrumbs.
  • Scatter the topping over the blueberries.
  • Bake for 40-45 minutes until firm and the top is cooked.
  • Remove from the oven, allow to cool, then place in the fridge to firm.


Serves 10 slices
Nutritional Info per slice: 283 Calories, 24g Fat, 7g Protein, 11g Total Carbs, 5g Fibre, 6g Net Carbs


Calories: 283kcal
Tried this recipe?Mention @ketovegetarianrecipes or tag ##ketovegetarian !

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  • Reply
    Heather Nye
    August 5, 2017 at 12:19 pm

    I don’t use erythritol/xylitol. Would this come out ok with honey or maple syrup? Or maybe maple sugar would be better for the cake and crumb topping?

    • Reply
      Angela Coleby
      August 5, 2017 at 12:21 pm

      I’ve baked cakes with honey and they have worked out fine. I’ve never tried a crumble topping with it though.

  • Reply
    August 6, 2017 at 2:25 am

    Just finished baking this… it is wonderful. I did make a few changes, I doubled the cake recipe because I am using a 9 inch spring form pan, added a cup of sugar free lemon curd made with only 1/4c swerve in it. and placed it on top of the cream cheese mixture and halved the amount of sweetener in the whole dessert as it would have been much too sweet for me other wise… What came out was PERFECT. It has been all I could do to let it sit for 4 hours to set. Just a wonderful taste and texture. Oh and doubled the blueberries. I cut my cake into 16 pieces.

    • Reply
      Angela Coleby
      August 6, 2017 at 6:01 am

      Yah! Am glad it worked out for you. Happy eating!

  • Reply
    August 8, 2017 at 4:19 pm

    This looks absolutely divine! I am going to try it with Saskatoon berries that I picked a few weeks ago. I made jam and pies (traditional style with sugar and flour, blech!), but this treat will be for me!

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