This keto blackberry coffee cake is a tender, moist low-carb cake featuring fresh blackberries and topped with a rich, buttery streusel.
It’s a gluten-free, sugar-free treat perfect for brunch, dessert, or as an afternoon pick-me-up with your favorite cup of coffee or tea.
Made with wholesome keto-friendly ingredients and bursting with juicy blackberries, this cake is proof that you don’t have to give up flavor to do keto.
There’s something incredibly satisfying about baking with fresh berries. And while I’ve long been a fan of blueberries, blackberries have a bold, slightly tart flavor that works beautifully in baked goods too.
Low-Carb Blackberry Coffee Cake
This keto coffee cake with blackberries delivers that classic “buckle-style” texture where the cake rises and folds around the berries. It’s like a little bite of rustic comfort, only without the sugar crash.
Plus, at only 3.7 g net carbs per serving, it’s a guilt-free way to enjoy cake again.
What Is A Buckle Recipe?
A buckle is an old-fashioned dessert that combines a tender cake base with fresh fruit, usually topped with a buttery crumble. As it bakes, the cake "buckles" around the fruit, hence the name.
In this version, we’re using blackberries to give it a seasonal twist, and the result is a blackberry buckle coffee cake that’s as beautiful as it is delicious.
Ingredients Needed
Disclosure: Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.
Below are the ingredients you'll need. Note that the full printable recipe card is at the bottom of the page.
Keto Blackberry Buckle Recipe
- Almond flour
- Granulated sugar substitute
- Baking powder
- Salt
- Melted butter
- Sour cream
- Eggs, room temperature
- Fresh lemon zest
- Fresh or frozen blackberries
Keto Streusel Topping
- Almond flour
- Coconut flour
- Granulated sugar substitute
- Cold butter sliced thinly
- Ground cinnamon
- Salt
- Optional, sugar-free confectioner's sugar substitute to dust over the finished cake
How To Make This Keto-Friendly Coffee Cake
To make a delicious keto blackberry coffee cake, start by preheating your oven to 350°F and preparing a 10x10-inch baking pan by greasing it with butter or lining it with parchment paper.
Next, make the streusel topping by combining almond flour, coconut flour, cinnamon, salt, and your preferred sugar substitute in a small bowl. Add cold butter and use a pastry cutter or your fingers to work it into the mixture until coarse crumbs form, then set it aside.
For the cake batter, whisk together almond flour, sugar substitute, baking powder, and salt in a large bowl. In a separate bowl, combine melted (and cooled) butter, sour cream, and eggs, mixing until smooth.
Stir in some lemon zest for a citrusy note. Add the wet ingredients to the dry mixture and stir until fully combined, then gently fold in the blackberries, taking care not to crush them.
Spread the batter evenly in the prepared pan and sprinkle the streusel topping over it, pressing down lightly. Bake for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the cake to cool for at least 20 minutes before slicing. For an extra touch, dust with a sugar-free confectioner’s sweetener before serving.
Best Sugar-Substitutes For This Cake
My top choice is a monk fruit/erythritol blend. My personal favorite is Lakanto’s brand. But you can also use Swerve an erythritol sugar substitute.
You could also use the stevia and erythritol-based brand Pyure for most of my baked goods.
However, if using Pyure, you will want to use half the amount called for in this recipe since it’s a much sweeter choice.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
If you opt to dust the cake with a powdered sweetener, this is may favorite sugar-free confectioner substitute.
Tag Us
My failed attempts when I first went keto are what caused me to be very intentional with my Keto Baking recipes like this one.
I threw away so many ingredients in the beginning, and I never want anyone to be so frustrated that they give up on the diet before they can see long-lasting results.
Even though those early days were not fun, the fact that I stayed the course has made this journey very rewarding.
Besides, if I had quit at the first sign of struggle, I would not have had the opportunity to engage with you all.
I sure hope you give this delicious keto buckle recipe a try and that once you do, you will take a moment to tag us on Instagram and Facebook. It’s what keeps us encouraged to keep sharing and perfecting our recipes.
Be sure to also check out our collection of keto coffee cakes and our keto cakes for more delicious options!
Grab Our Books!
In case you don't know, I have authored two books for you, Essential Keto Bread and Essential Keto Desserts, both inspired by your requests over the years.
I pray these keto cookbooks will help make keto a delicious breeze for you.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
Join Our Jesus And Keto Movement
Looking for an online support system to help you stay on keto? As a family, we came to the keto diet, looking at it from a Christian perspective. As believers, we live our lives supported by God's grace.
So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.
When we followed the Holy Spirit's prompting, we got on the path to real transformation.
Knowing firsthand the benefits of this decision, we have created a closed Christian group that is using the keto diet to transform their lives.
We invite you to join our Private Facebook Group and see if it's not the key you have been missing.
Be sure to request our FREE Jesus and Keto E-Book (First 7 days). We hope it blesses you.
Fittoservegroup Keto App
Looking for a fast way to access our keto recipes? We've got you covered. There's an app for that. Yup, there's a Fit To Serve Group App that will make your keto diet a delicious breeze!
Access hundreds of recipes that are all sugar-free, gluten-free, and keto-friendly.
Enjoy early access to recipes before they go live on the website. Plus, there are bonus recipes that are exclusive to the app. Make your own personal cookbooks that you can use to organize your favorite recipes.
Search recipes by title, ingredients, keywords, and categories, and of course every recipe shows complete nutritional facts.
Get the Fit to Serve Group App for easy-to-follow keto recipes made with easy-to-source ingredients.
The app is loaded with hundreds of yummy recipes for breakfast, lunch, dinner, snacks, and even desserts!
Learn more by visiting our Fit To Serve Group App Page.
Keto Blackberry Coffee Cake
Indulge in this tender and moist Keto Blackberry Coffee Cake topped with buttery streusel. A low-carb, gluten-free treat perfect for brunch, dessert, or an afternoon coffee break—just 3.7g net carbs per serving!
Ingredients
Keto Blackberry Coffee Cake
- 2 cups of almond flour measured and sifted
- ¾ cup of granulated sugar substitute
- 2 teaspoons of baking powder
- ½ teaspoon of salt
- ¼ cup, melted butter allowed to cool
- ¾ cup of sour cream
- 2 eggs , room temperature
- 2 teaspoons of fresh lemon zest
- 1 ½ cups of fresh or frozen blackberry (see notes if using frozen)
Keto Streusel Topping
- ½ cup of finely milled almond flour, measured and sifted
- 2 tablespoons of coconut flour
- 2 tablespoons granulated sugar substitute
- 3 tablespoons cold butter sliced thinly
- ½ teaspoon of ground cinnamon
- ¼ teaspoon of sea salt
Instructions
- Preheat the oven to 350 degrees. Butter a 10x10 baking pan.
- Make the Streusel Topping: In a small bowl, combine the sugar substitute, almond flour, coconut flour, salt, and cinnamon. To the dry ingredients, add the thinly sliced cold butter and cut in the butter until the mixture resembles coarse crumbs. Set aside.
- Cake Batter: In a large mixing bowl, combine the almond flour, sugar substitute, baking powder, salt. Set aside.
- In a small bowl, stir the cooled melted butter, sour cream, and eggs until they are well combined.
- Fold the butter and sour cream mixture into the dry ingredients. Mix until well incorporated.
- Next, fold in the blackberries.
- Spread the batter into greased 10x10 and sprinkle the crumb topping over the cake.
- Gently tap the streusel crumb topping into the batter of the buckle cake.
- Bake the cake for 35-40 minutes or until the crumbs are lightly browned and until an inserted toothpick comes out clean.
- Cool the cake for 20 minutes before slicing and serving.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.
Notes
You can use frozen blackberries in this recipe, if you chose to do so, do not defrost prior to mixing it into your batter. You may also need to bake the buckle for up to 10 minutes longer when using frozen blackberries.
Optional: add a dusting of keto confectioner's sugar-substitute
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 285Total Fat: 28.5gSaturated Fat: 9.9gTrans Fat: 0gCholesterol: 55mgSodium: 95mgCarbohydrates: 6.8gNet Carbohydrates: 3.7gFiber: 3.1gSugar: 1.9gProtein: 5.9g
Leave a Reply