SUGAR FREE BLUEBERRY COFFEE CAKE RECIPES

Steps:

• Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
• In a large bowl, stir together the melted butter, milk, eggs, vanilla and 1 1/2 cups sugar substitute. Combine 3 cups of flour and baking powder; stir into the wet ingredients until just blended. Fold in the blueberries. Spread evenly in the prepared pan.
• In a small bowl, stir together the brown sugar substitute, 3/4 cup of flour, and cinnamon. Stir in the softened butter with a fork until the mixture is crumbly. Sprinkle over the top of the cake.
• Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. This cake is best served warm.

Steps:

• Preheat oven to 350°F.
• Grease the bottom and sides of an 8 by 4 (1.5 quart) loaf pan.
• Place the egg whites and cream of tartar into your stand mixer bowl and add the whisk attachment. Whisk until stiff peaks form.
• In a separate bowl, beat the maple syrup, Swerve and coconut oil together until they’re creamy.
• Gently mix in the egg yolks.
• Add coconut flour, vanilla, apple cider vinegar, baking soda, salt and zest to the mixture. Beat until combined.
• Fold the egg whites into the batter very gently, working in batches.
• Spoon half of the batter into the loaf pan and scatter half of the blueberries on top.
• Pour the remaining batter over the top and smooth the top down. Scatter the rest of the blueberries on top.
• Place the streusel ingredients into a small bowl and rub the coconut oil through with your fingertips until it resembles large crumbs. Scatter over the top of the cake.
• Bake for 45 minutes until cooked in the center.
• Store, wrapped in cling wrap or foil, for up to five days. Cake will soften over time but can be lightly toasted to freshen. Can be sliced, wrapped and frozen.