Prep: 15 mins | Cook: 40 mins | Total: 55 mins | Servings: 12 | Yield: 1 – 9×13 inch pan
I use to think that my mom will never be able to eat cakes or any dessert because she has diabetes. But I guess I was wrong. Nowadays, there are many sugar-free, low carb, keto desserts that are specially made for them. And we love this sugar free blueberry coffee cake. You don’t need to be a pro to make this, and it tastes just like the real deal!
¾ cup butter, melted and cooled
1 cup milk
3 large eggs
1 teaspoon vanilla extract
1 ½ cups granular sucralose sweetener (such as Splenda®)
2 teaspoons baking powder
3 cups all-purpose flour
1 ¾ cups fresh or frozen blueberries
1 ½ cups maltitol brown sugar substitute
¾ cup flour
2 teaspoons ground cinnamon
½ cup butter softened
HOW TO MAKE SUGAR FREE BLUEBERRY COFFEE CAKE
Step 1: Ready the oven. Preheat it to 175 degrees C or 350 degrees F.
Step 2: Use cooking spray to grease a 9 x 13-inch baking pan, then, sprinkle with flour.
Step 3: Combine the eggs, milk, melted butter, 1 1/2 cups sugar substitute, and vanilla in a large mixing bowl until incorporated. Stir in the baking powder and 3 cups of flour until well mixed. Fold in the blueberries.
Step 4: Place the mixture into the prepared pan and evenly spread.
Step 5: Mix the 3/4 cup of flour, cinnamon, and brown sugar substitute in a small mixing bowl until combined. Add in the soft butter and stir with a fork until crumbly.
Step 6: Pour the mixture on top of the batter and spread evenly.
Step 7: Bake in the preheated oven for about 35 to 40 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Per Serving: 362.9 calories; protein 6.7g 13% DV; carbohydrates 36.7g 12% DV; fat 21.3g 33% DV; cholesterol 99mg 33% DV; sodium 258.6mg 10% DV.
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