Homemade Low-Carb Blueberry Pecan Coffee Cake

With a delectable streusel topping and moist single-layer cake, this low-carb coffee cake is the perfect addition to your low-carb diet.

Low-Carb Blueberry Pecan Coffeecake

If you listened to most of the episodes of Season 6 thus far, you’re probably not surprised to learn that I’ve started *optimizing* my carb intake based on what I’ve learned about my body’s response to not only sugar (Did you participate in The Sugar Detox?), but also traditional baked goods. (I did an experiment for my CGM Sharecast Group with a Starbucks Blueberry Scone and was surprised by the findings.)

Here’s the bottom line: I’ve been wearing a CGM for 6 months. I’m not diabetic. I’m not pre-diabetic. But I absolutely see a robust glucose spike anytime I eat sugar and most times when I eat something that’s “high carb.” When you hear that you may expect me to say that I’m planning to go completely low-carb or keto as a result. And while I am reducing my carb load on days where I’m mostly sitting at my desk and not really “using” carbs that much, I still think there’s room to enjoy carbs more liberally before/after a workout.

However, I don’t work out as often or as hard as I used to. I’ve learned that constant intense exercise isn’t good for your body or for your immune system. (The “Breaking Up With Cardio” Episode discussed this to a certain extent.) The hamster wheel of eating high carb to then go exercise at high intensity is one I’d rather stay off of permanently. So rather than trying to up my exercise to accommodate for the inevitable spike that comes along with eating baked goods, I’m dedicating most of my recipe development time in 2023 to Low-Carb Baking.

I want to satisfy my sweet tooth and love of baked goods without sending my blood glucose on a rollercoaster ride.

I’m kicking off this new focus on low-carb baking recipes today with this new Low-Carb Blueberry Pecan Coffee Cake. It’s the first recipe I *perfected* when I first started tinkering with low-carb baking, and I absolutely love it!

Low-Carb Blueberry Pecan Coffeecake

The first thing you should know about this recipe before you bake it (and the thing you should know about all Low-Carb Baking) is that the texture is a little different than a traditional baked good made with (higher carb) wheat flour. This cake uses a combination of almond flour and coconut flour, which tends to yield a more moist cake layer. Right out of the oven, it’s very moist. As it sits, it tends to dry a bit, especially when this delicious cake is stored in the refrigerator (which I recommend.)

The thing I like most about this cake (aside from the fact that it has minimal impact on my blood glucose, unlike a traditional white flour coffee cake) is the deliciousness of the crumble topping. I’ve always been a sucker for anything with a streusel topping… and this is a great recipe based on that alone! But it’s also a pretty easy low carb coffee cake to make with overall simple ingredients. I’ve served it to my family multiple times, and we’ve always enjoyed every delicious bite! So the next time you’re in the mood to bake, but are looking for a way to reduce the overall net carbs in your baked goods, this is it. The whole taste experience of this cake will prove to you that a slice of low carb cake can be just as good as the original recipe. Enjoy!

Low-Carb Blueberry Pecan Coffeecake

Homemade Low-Carb Blueberry Coffee Cake

With a delectable streusel topping and moist single-layer cake, this low-carb coffee cake is the perfect addition to your low-carb diet.

  • Author: Regan Jones, RDN
  • Yield: 8 servings 1x
  • Category: Breakfast
  • Method: Baking
  • Diet: Gluten Free


  • Cooking spray
  • 1/4 cup Swerve brown or other brown sugar substitute
  • 2 Tbsp. arrowroot
  • Pinch of salt
  • 2 Tbsp. melted butter
  • 1/2 cup chopped pecans
  • 1/4 cup olive oil or melted coconut oil
  • 3/4 cup Swerve brown or other brown sugar substitute
  • 1/4 cup almond milk
  • 1 teaspoon vanilla extract
  • 2 large eggs, at room temperature
  • 1 cup almond flour
  • 2 Tbsp. coconut flour
  • 1/2 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup fresh blueberries


  1. Preheat oven to 350 degrees F. Coat an 8-inch round dish or cake pan with cooking spray. (Alternatively, line with a circle of parchment paper.)
  2. Stir together 1/4 cup Swerve brown, arrowroot, salt, butter, and pecans in a small bowl; set aside.
  3. Whisk together wet ingredients (oil, 3/4 cup Swerve brown, milk, vanilla, and eggs) in a large mixing bowl.
  4. Whisk together dry ingredients (almond flour, coconut flour, xanthan gum, baking powder, and salt) in a medium separate bowl. Add to oil mixture, and stir until well combined. Pour cake batter into prepared dish, smoothing batter to edges of dish. Top evenly with reserved streusel topping and blueberries, pressing down crumb topping gently into batter.
  5. Bake in preheated oven until golden brown and set, about 45 minutes. (For best results, check coffee cake at 30 minutes to be sure top of the cake is not getting overly done. If it is, cover with foil for remainder of cook time.)


  • Carbohydrates: 4 g (net carbs)

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