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Description
A delicious sugar-free and low-carb blueberry crumb cake perfect for breakfast or a healthy snack.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup granulated erythritol
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 1/4 cup chopped pecans (for topping)
Instructions
- Preheat oven to 350°F (175°C) and grease an 8-inch baking pan.
- In a bowl, mix almond flour, coconut flour, erythritol, baking powder, and salt.
- Add melted butter, eggs, and vanilla extract. Stir until well combined.
- Fold in blueberries gently.
- Pour batter into the prepared pan and sprinkle chopped pecans on top.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool before slicing.
Notes
- Store leftovers in an airtight container for up to 3 days.
- You can use frozen blueberries if fresh ones are unavailable.
- Adjust sweetness by adding more or less erythritol.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 70mg