Quick Description:
This Blueberry Buckle combines almond flour and coconut flour for a keto-friendly twist on the classic treat. With a sweet, crumbly topping and juicy blueberries, this buckle is sure to impress!
Servings & Timing:
Servings: 8
Prep Time: 15 minutes
Cook Time: 45–50 minutes
Total Time: 1 hour
Ingredients List:
For the cake:
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup unsalted butter, softened
- 1 cup granulated Erythritol (or your preferred keto-friendly sweetener)
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups fresh or frozen blueberries
For the crumb topping:
- 1/2 cup almond flour
- 1/4 cup unsalted butter, melted
- 2 tablespoons granulated Erythritol
- 1/2 teaspoon ground cinnamon
Instructions:
-
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease or line a 9×9-inch baking pan with parchment paper. -
Make the Cake Batter:
In a large mixing bowl, cream together the softened butter and Erythritol until smooth. Add the eggs, one at a time, and beat until fully incorporated. Stir in the vanilla extract and almond milk. -
Add the Dry Ingredients:
In a separate bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until smooth. -
Fold in the Blueberries:
Gently fold in the blueberries, being careful not to crush them. Pour the batter into the prepared baking pan and spread evenly. -
Prepare the Crumb Topping:
In a small bowl, combine the almond flour, melted butter, Erythritol, and ground cinnamon. Stir until the mixture forms crumbs. -
Top the Cake:
Sprinkle the crumb topping evenly over the cake batter. -
Bake:
Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center comes out clean (or with just a few moist crumbs). -
Cool and Serve:
Let the cake cool completely in the pan before slicing. Serve as is, or top with a dollop of whipped cream or keto-friendly ice cream if desired.
Additional Notes:
- Sweetness: Adjust the sweetness level to your preference by adding more or less Erythritol.
- Texture: For a slightly denser cake, use less almond milk. For fluffier results, increase the almond milk slightly.
- Topping Variations: Add chopped nuts or shredded coconut to the topping for added texture and flavor.
Dietary Info:
- Calories per Serving: ~200-250 calories (depending on the exact ingredients used)
- Protein: ~6g
- Carbs: ~6g net carbs
- Fat: ~18g
Diet Type:
Keto, Low-Carb, Gluten-Free, Dairy-Free Option (use dairy-free butter and almond milk)
Flavor Tips & Variations:
- Flavor Boost: Add a dash of lemon zest to the cake batter for a refreshing citrus flavor.
- Berry Variations: Swap the blueberries for raspberries, blackberries, or a mix of berries.
Ingredient Substitutions:
- Sweetener: You can use monk fruit or stevia as a sugar substitute if preferred.
- Flour: Substitute coconut flour with more almond flour if you don’t have it, but adjust the amount accordingly (about 1/4 cup less).
Recipe Variations & Serving Suggestions:
- Chocolate Lovers: Stir in a handful of sugar-free chocolate chips for a chocolatey twist.
- Breakfast Option: Serve this cake as a breakfast treat with a side of keto yogurt for a balanced meal.
Storage & Make-Ahead:
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Make-Ahead: This cake can be made in advance and stored in the refrigerator for up to 2 days.
FAQs:
-
Can I make this without the crumble topping?
Yes! The crumble topping is optional, and you can still enjoy the cake without it. -
Can I use frozen blueberries?
Absolutely! Frozen blueberries work perfectly, but do not thaw them before using to avoid excess moisture. -
Can I make this recipe dairy-free?
Yes! Substitute the butter with a dairy-free butter alternative and use almond milk or coconut milk in place of dairy milk.
Optional Personal Story:
“This Blueberry Buckle is a family favorite! It’s one of those desserts that’s perfect for special occasions, but also simple enough for a weeknight treat. We love that it’s keto-friendly, so everyone can indulge without guilt.”
