Sugar-Free Blueberry Coffee Cake

Ingredients and Weight:

• Almond flour: 1 1/2 cups (120g)
• Coconut flour: 1/2 cup (60g)
• Baking powder: 2 teaspoons (8g)
• Salt: 1/4 teaspoon (1g)
• Cinnamon: 1 teaspoon (2g)
• Nutmeg: 1/4 teaspoon (1g)
• Coconut oil, melted: 1/2 cup (120ml)
• Vanilla extract: 1 teaspoon (5ml)
• Eggs: 3 large
• Sugar-free sweetener: 1/2 cup (80g)
• Fresh blueberries: 1 cup (120g)

Preparation Time:

20 minutes

Cooking Time:

30-35 minutes

Difficulty Level:

2 (easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Grease an 8-inch square baking dish.
2. In a large bowl, whisk together the almond flour, coconut flour, baking powder, salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk together the melted coconut oil, vanilla extract, eggs, and sugar-free sweetener.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
5. Fold in the blueberries.
6. Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the coffee cake to cool in the pan for 10 minutes before slicing and serving.

Nutritional Information:

Per serving (1/8 of the cake):

• Calories: 250
• Fat: 15g
• Protein: 10g
• Carbohydrates: 15g
• Sugar: 5g
• Fiber: 5g

Dish Characteristics:

• Moist and flavorful
• Sugar-free and gluten-free
• Packed with juicy blueberries
• Perfect for breakfast, brunch, or dessert

User Comments:

• "This coffee cake was absolutely delicious! It was moist and flavorful, and the blueberries were perfectly sweet and tart." - Sarah
• "I've tried many sugar-free desserts, but this one was by far the best. It didn't have that artificial aftertaste that some sugar-free treats have." - John
• "I love how easy this recipe is to make. I've made it several times now, and it always turns out perfectly." - Mary

Special Precautions and Tips:

• If you don't have almond flour, you can use an equal amount of finely ground blanched almonds.
• If you don't have coconut flour, you can use an equal amount of almond flour.
• If you don't have sugar-free sweetener, you can use 1/3 cup of granulated monk fruit sweetener or 1/4 cup of powdered stevia.
• Let the coffee cake cool in the pan for 10 minutes before slicing and serving, to prevent it from crumbling.