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

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This Blackberry Coffee 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.

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.

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.

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.

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

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 blend)

1/3 cup melted coconut oil ***

1/2 cup coconut milk

1 tsp vanilla

4 eggs

*** I used butter flavored coconut oil. It adds a nice taste to dairy free baked goods.

Topping Ingredients:

2 cups blackberries, fresh or frozen

1 cup almonds

2 tbsp Trim Healthy Mama Gentle Sweet (or my sweetener blend)

2 tbsp coconut oil

Instructions:

Preheat oven to 350.

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.

Bake for 15 minutes.

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.

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.

5 from 2 votes
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Blackberry Coffee 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: coffee cake
Servings: 16 servings
Calories: 204 kcal
Author: Taryn
Ingredients
Cake Ingredients:
Topping Ingredients:
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 Coffee 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.
Nutrition Facts
Amount Per Serving, 16 servings per recipe
Calories 158
%Daily Value
Total Fat 17g
25%
Saturated Fat 8g
39%
TransFat 0g
Cholesterol 47mg
16%
Sodium 29mg
1%
Total Carbohydrates 6g
2%
Dietary Fiber 3g
13%
Sugars 2g
Protein 5g
Vitamin A 2%
Vitamin C 6%
Calcium 5%
Iron 6%
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Comments

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

  4. 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

  5. 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

  6. 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

  7. 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

    • 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

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

    • 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

    • 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

  15. 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

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