Blueberry Crumb Cake (Keto, low-carb and Gluten-free)

This is a great moist coffee cake made using fresh blueberries and has a cinnamon streusel crumb topping. The recipe comes from the following keto cooking website.

It uses oat fibre, an ingredient I haven’t come across before, made from grinding the outer husks of oats making it a pure insoluble fibre. It doesn’t dissolve in liquid, and is not broken down in the digestive tract, so it’s low-carb and keto friendly. It adds structure to baked goods; I bought this one on Amazon.

Ingredients

Cake:

1 3/4 cups superfine almond flour
1/4 cup Oat Fibre
2/3 cup blueberries
3 eggs
1/2 cup sour cream (I used Koko yoghurt)
1/4 cup of heavy cream (I used coconut cream)
1/2 cup powdered Erythritol (or any other sweetener)
2 tsp baking powder
zest of 1 lemon
pinch of salt

Streusal Topping:

2/3 cup superfine almond flour
3 tbsp chopped almonds (the recipe suggests walnuts)
3 Tbsp grass-fed butter melted (or any alternative such as coconut oil)
1/4 tsp ground cinnamon
1/4 cup of brown sugar alternative
1/8 tsp ground nutmeg

Method

Pre-heat oven to 325F (160C/150C fan-assisted)

Make the topping: place all the ingredients for the crumb topping in a bowl, except the butter and mix together. Pour in melted butter and mix until combined; set it aside.

Make the cake: add the flour, baking powder, oat fibre and salt to a large mixing bowl, whisk together and set aside.

Add all the remaining cake ingredients (eggs, sour cream, heavy cream, powdered Erythritol, vanilla extract, lemon zest and pinch of salt), except the blueberries to a large bowl; mix the ingredients together for about 30 secs with a hand mixer.

Add in the dry flour mix and continue mixing until incorporated.

Fold in the blueberries gently; the recipe says then pour into a 9″x 5″ non-stick greased and/or lined baking tin. (I would suggest that you use a loose-bottomed baking tin of this sizes as it was hard to cut and remove the cake without the first piece falling apart).

Smooth the top of the cake with a spatular and top with the crumb topping.

Bake for 45-50 minutes or until an inserted toothpick/skewer comes out clean.