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You are here: Home / Breakfast & Brunch / Blackberry Cake Recipe – Low Carb, Keto

Posted March 15, 2019 Last Edited November 4, 2019 By Taryn

Blackberry Cake Recipe – Low Carb, Keto

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Note: This post may be sponsored or contain affiliate links.

This Blackberry Cake is my new favorite breakfast. It is moist and flavorful with a crunchy almond topping. It pairs perfectly with fresh berries and a good cup of coffee.

A slice of blackberry cake on a white plate with strawberries

Blackberry Cake – Low Carb, Grain/Dairy/Sugar Free, THM S

Cake for breakfast is one of the great pleasures in life. Whoever came up with coffee cake is a genius. Every good cup of coffee needs a bite or two of something sweet alongside. I know I’m not the only one who thinks that way.

This is based on my Cranberry Walnut Crumb Cake from last fall. I love that cake but cranberries scream fall to me and I wanted a springier version. You can use any berries you like in this. I enjoyed the blackberries but the batch I had did have extra large seeds. If that would bother you choose another berry instead.

overhead shot of the blackberry cake and a cup of coffee

Does Coffee Cake have Coffee in it?

Nope. My kids still can’t believe this. Coffee cake is called coffee cake because it goes well along with a cup of coffee. This Blackberry Cake is a traditional Coffee Cake that is lightly sweetened so it isn’t overpowering in the morning. But it is still sweet enough and enough of a treat to be a great dessert at the end of the day.

a close up of the inside of the blackberry coffee cake with almond crumb topping

The color of the blackberry juice seeping into the cake underneath is beautiful. My daughters love the color purple and this is a great way to get a naturally purple cake.

close up of a bite of blackberry cake on a fork

I try to keep my recipes simple, with the exception of a few fancy special occasion desserts. As far as homemade, from scratch, cakes go this one is very simple. You can just mix the batter in a bowl with a wooden spoon and then dump the crumb topping ingredients in the food processor and pulse. This is delicious even without the topping if you want to simplify it further.

Isn’t my new glass baking dish pretty? I use 8 x 8 glass baking dishes several times a week so when I saw this one I had to have it. It’s a nice change from the two pyrex dishes I’ve been rotating between for the last 10+ years.

frozen blackberries on top of raw cake batter in a square glass baking dish

Blackberry Coffee Cake – Low Carb, Dairy-Free, THM S

Blackberry Cake Ingredients:

Almond Flour – I’ve really come to prefer almond flour in baked goods. It gives a tender crumb in cakes, cookies, and biscuits.

Coconut Flour –  Just a little bit of coconut flour goes a long way. Coconut flour helps to balance the oiliness of almond flour since it is naturally drier and absorbs more liquid than other alternative flours.

Sugar-Free Sweetener – I like to use a blend of xylitol, erythritol, and stevia in my recipes. You can purchase this pre-mixed from the Trim Healthy Mama website or mix your own according to my recipe. By using a combination of sugar alcohols and stevia you can use half the amount required of regular sugar. Since these sweeteners can be more expensive this helps with my food budget.

Coconut Milk – coconut milk helps keep dairy-free baked goods moist and tender.

Baking Powder

Vanilla – With the price of vanilla being astronomical I decided to try a Mexican vanilla extract and have been happy with the results. It is much much cheaper than other vanilla extracts. I got 5 oz for under $6.

Coconut Oil – I use refined or butter flavored coconut oil in recipes that I don’t want a coconut flavor like this Blackberry Coffee Cake.

crumb topping for the blackberry coffee cake in a food processor

Topping Ingredients:

Blackberries (or other berries of your choice)

Almonds

Trim Healthy Mama Gentle Sweet (or my sweetener blend)

Coconut Oil

the baked blackberry cake in a glass baking dish

I hope you enjoy this Blackberry Coffee Cake Recipe!

side view of a slice of blackberry cake showing the layers of cake, berries, and topping

 

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5 from 4 votes
Print
Blackberry Cake
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 

Bursting with berries this Blackberry Coffee Cake will be perfect for your brunch!

Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: blackberry cake
Servings: 16 servings
Calories: 204 kcal
Author: Taryn
Ingredients
Cake Ingredients:
  • 1 1/4 cups almond flour
  • 1/4 cup coconut flour
  • 1 tsp baking powder
  • 1/2 cup Trim Healthy Mama Gentle Sweet or my sweetener
  • 1/3 cup melted coconut oil
  • 1/2 cup canned coconut milk
  • 1 tsp vanilla
  • 4 eggs
Topping Ingredients:
  • 2 cups blackberries
  • 1 cup almonds
  • 2 tbsp Trim Healthy Mama Gentle Sweet or my sweetener or my sweetener
  • 2 tbsp coconut oil
Instructions
  1. Preheat oven to 350.
  2. Stir together the dry cake ingredients in a medium bowl. Add all the other cake ingredients and mix well with a wooden spoon. Spread in a greased 8 x 8-inch baking dish. Sprinkle the blackberries on top of the cake batter.
  3. Bake for 15 minutes.
  4. Meanwhile, combine the ingredients for the topping in a food processor. Process until the nuts are chopped and wet crumbs form. Sprinkle evenly over the partially baked cake.
  5. Bake for an additional 40-55 minutes until the cake is firm to the touch, golden, and doesn't jiggle when lightly shaken. The center should feel as firm as the edge when lightly pressed with your fingertip.
Recipe Notes

Notes on Sweeteners: 

I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.


To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.
 
To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
 
Substitutions will work in most recipes. They may not work in candies, such as caramel.
Nutrition Facts
Blackberry Cake
Amount Per Serving
Calories 204 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 8g 40%
Cholesterol 40mg 13%
Sodium 21mg 1%
Potassium 158mg 5%
Total Carbohydrates 7g 2%
Dietary Fiber 3g 12%
Sugars 1g
Protein 5g 10%
Vitamin A 2%
Vitamin C 4.8%
Calcium 6.8%
Iron 6.5%
* Percent Daily Values are based on a 2000 calorie diet.

Originally Published April 27, 2017. Revised and Republished March 15, 2019.

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Filed Under: All Recipes, Breakfast & Brunch, Cakes & Cupcakes, Dairy Free Recipe Archives, Desserts, Gluten & Grain Free Recipe Archives, Low Carb & Keto Recipes Archives, Sugar Free, THM S, Trim Healthy Mama Tagged With: brunch, Cakes, dairy free, Desserts, easy, family friendly, gluten free, grain free, keto, lchf, low carb, sugar free, thm s

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Comments

  1. Suzanne says

    November 3, 2019 at 8:28 pm

    Sorry I tried the recipe without reading the questions. Didn’t assume coconut milk in a can. The topping section of the recipe includes the blackberries but then they are used before the toppings are processed. It was confusing. My top burned. Hope the rest didn’t. Fingers crossed
    Reply
    • Taryn says

      November 4, 2019 at 5:27 pm

      I'm sorry you found it confusing. The photos within the post might help. They show the steps in order.
      Reply
  2. kate says

    September 14, 2019 at 5:08 pm

    Can this cake be frozen - its only me here and I'd love to be able to take a piece out of the freezer in the evening for breakfast the next day
    Reply
    • Taryn says

      September 14, 2019 at 9:14 pm

      Yes, I'd wrap individual pieces in plastic wrap.
      Reply
  3. Dee says

    June 12, 2019 at 9:50 am

    What is a serving size?
    Reply
    • Taryn says

      June 12, 2019 at 12:25 pm

      The nutrition is set for 1/16th of the recipe. Which is a 2x2 inch square when using an 8x8 pan.
      Reply
  4. Alea says

    May 23, 2019 at 5:24 am

    If I use baking blend do i use the same measurements already listed in the recipe?
    Reply
    • Taryn says

      May 23, 2019 at 8:34 am

      Use a little less, it is drier.
      Reply
  5. Nicole says

    May 12, 2019 at 5:04 pm

    This is fantastic! Very moist and flavorful. I love blackberries and pick a lot during the summer so am looking forward to making this often!

    Reply
  6. Gail says

    December 22, 2018 at 6:45 pm

    hi. i use monkfruit sugar in mist of my life carb recipes. do you know how it compares to the mix you use? thanks
    Reply
    • Gail says

      December 22, 2018 at 6:47 pm

      sorry- “most of my lo carb “is what i meant to say!
      Reply
      • Taryn says

        December 22, 2018 at 8:28 pm

        My sweetener is twice as sweet as monk fruit blends like Lakanto.
  7. Margaret Burgess says

    December 15, 2018 at 4:53 am

    That was super easy, super delicious and even my super picky one loved it!!! Thank you

    Reply
  8. Donna says

    November 27, 2018 at 12:40 am

    What does THM S mean?
    Reply
    • Taryn says

      November 27, 2018 at 7:41 am

      Trim Healthy Mama Satisfying. It is a common term for that way of eating. Similar to low carb.
      Reply
  9. Melissa Moore says

    October 4, 2018 at 9:54 am

    Would you recommend only using fresh blackberries, or would frozen blackberries work as well?
    Reply
    • Taryn says

      October 4, 2018 at 10:52 am

      Frozen work too. Just add them frozen, don't thaw them first.
      Reply
      • Melissa Moore says

        October 11, 2018 at 5:16 am

        Thank you!
  10. Jessica says

    April 3, 2018 at 6:20 am

    I would love to make this but I only have granulated sucralose and plain liquid stevia drops. Any suggestions?
    Reply
    • Taryn says

      April 3, 2018 at 9:49 am

      I would look up a similar cake that uses sucralose to see how much is recommended. My guess is you will need 1.5 times as much. You could also just taste the batter as you go.
      Reply
      • Jessica Jackson says

        April 8, 2018 at 5:05 pm

        Thank you!
  11. Lexi says

    March 31, 2018 at 10:49 am

    If wanting to just use raw cane sugar, would that still work? What amounts would you suggest?
    Reply
    • Taryn says

      March 31, 2018 at 2:54 pm

      1.5 to 2 times as much. The sweetener I use is sweeter than sugar.
      Reply
  12. Heather says

    February 24, 2018 at 12:28 pm

    We can not do coconut, do you think I could change the recipe and it still work out?
    Reply
    • Taryn says

      February 24, 2018 at 1:44 pm

      Do you need it to be dairy free?
      Reply
  13. Majda says

    January 9, 2018 at 9:10 pm

    It's delicious!!! So juicy and soft and flavorful! Thank you so much for this recipe :) I mixed 1/8 cup of stevia and 1/4 cup of xylitol for the batter and it's perfectly sweet for me and my family. Kids love it:)

    Reply
  14. Toni says

    January 6, 2018 at 9:07 pm

    Looks amazing! Planning on making it for breakfast tomorrow morning. Just wanted to check what other sugar substitute would work since I don’t have the blend. I have xylitol and stevia and erythritol. Thanks!
    Reply
    • Taryn says

      January 6, 2018 at 9:41 pm

      You can make my sweetener with those three. It can substitute for gentle sweet. Joyfilledeats.com/sweetener
      Reply
  15. TheaMaria says

    December 15, 2017 at 9:55 am

    I have this in the oven right now for my birthday brunch on Sunday! (I made your cranberry walnut cake a few weeks ago and it was delicious.) Just a quick question in hindsight - did you use blanched almonds in the topping? (I went with raw un-blanched one's, hoping they won't get overcooked.)
    Reply
    • Taryn says

      December 15, 2017 at 2:36 pm

      I think mine were raw too. It should be fine :)
      Reply
      • TheaMaria says

        December 17, 2017 at 10:57 pm

        Coffee cake turned out great! Thanks!
  16. Caroline Snowman says

    October 13, 2017 at 2:43 pm

    I just bought a large bag of Raw Stevia and tried it out in a muffin dish. Horrible!!!!! I may have used too much. I'm wary about investing in more sugar substitutes, but do you think the stevia will work in your recipe
    Reply
    • Taryn says

      October 15, 2017 at 2:23 pm

      I personally do not like plain stevia. I don't mind it in combination with xylitol and erythritol though. I'd recommend mixing it with a sugar alcohol to cut the bitterness. This is my recipe: www.joyfilledeats.com/sweetener
      Reply
  17. Kaysan says

    August 10, 2017 at 11:03 pm

    Yummm. Making this for a potluck. Can I use pecans or walnuts in place of almonds?
    Reply
    • Taryn says

      August 11, 2017 at 11:37 am

      Yup!
      Reply
  18. Jennie says

    July 21, 2017 at 8:49 am

    I didn't realize you meant canned coconut milk. I used Silk protein milk and it turned out great!
    Reply
  19. Lauren says

    July 16, 2017 at 10:29 pm

    Can i use butter instead of coconut oil? I prefer butter in baked dishes and we're not dairy free over here :)
    Reply
    • Taryn says

      July 17, 2017 at 11:17 am

      Sure!
      Reply
  20. Jessica says

    July 3, 2017 at 5:48 pm

    Can I use baking blend? Also almond milk for the coconut milk?
    Reply
    • Taryn says

      July 4, 2017 at 12:01 pm

      Baking blend should work. I'm not sure if almond milk would. I use the full-fat canned coconut milk. Almond milk has a much lower fat content.
      Reply
  21. ANGELA CONRAD says

    June 21, 2017 at 1:55 pm

    CAN OR CARTON COCONUT MILK?????
    Reply
    • Taryn says

      June 23, 2017 at 1:26 pm

      Can
      Reply
      • Elle says

        July 1, 2017 at 3:44 pm

        Well done on your restrained response to the above question, and for taking the time to share this lovely recipe...delicious!
  22. Mollie says

    June 8, 2017 at 5:51 pm

    I'm not sure what we did wrong but it ended up very dry and had no sweetness to it at all.
    Reply
    • Taryn says

      June 8, 2017 at 6:38 pm

      I'm happy to help you troubleshoot. Did you use gentle sweet? Are you sure you only used 1/4 cup coconut flour? Could you have forgotten an ingredient? This is definitely not dry. It is very moist. If the coconut flour measurement is off it can through off the whole recipe since it absorbs so much moisture.
      Reply
  23. Kori Ireland says

    June 6, 2017 at 9:08 pm

    Do you use can or carton coconut milk?
    Reply
    • Taryn says

      July 2, 2017 at 8:30 am

      I used canned coconut milk.
      Reply
  24. Bridget says

    May 24, 2017 at 5:28 pm

    This is delicious, dense and moist! We did a mix of raspberries and blackberries and it turned out great! My daughter loves this before school in the morning. It keeps nicely in the fridge for at least 3 days and is now in our morning breakfast rotation. Thank you!

    Reply
  25. Elizabeth Dykstra says

    May 23, 2017 at 8:54 am

    This looks so delicious! Will it dry out if I bake it ahead?
    Reply
    • Taryn says

      May 23, 2017 at 11:42 am

      Nope, it is very moist. Even after a few days in the fridge :)
      Reply

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I'm Taryn. The kitchen has always been a joy filled place in my life. Even in the midst of dieting and weight loss food should bring JOY. I have lost over 50 pounds and enjoyed every bite.

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