Okay, friends, let’s talk coffee cake. Is there anything better than waking up on a weekend morning to the smell of a warm, buttery coffee cake? I think not! But, let’s be real, a lot of those recipes are loaded with sugar. And for some of us – myself included – that’s just not an option. I was diagnosed with type 2 diabetes a few years back, and honestly, it felt like I was saying goodbye to all my favorite treats. But you know me, I’m not one to give up easily! ✨
That’s where this easy sugar free coffee cake recipe comes in. It’s a total game-changer. I stumbled upon the original recipe at a charming little B&B during a road trip through Oregon – seriously, the cutest place! – and it was incredible. But, naturally, I had to put my own spin on it. I swapped out all the sugar for sugar substitutes, and honestly? No one can tell the difference. Seriously! I’ve had people rave about it, completely unaware it’s a healthier version. It’s one of those recipes that proves you don’t have to sacrifice flavor when you’re making mindful choices.
I’ve been perfecting this easy sugar free coffee cake recipe for a while now, and it’s become a staple in my kitchen. It’s perfect for brunch, a cozy afternoon treat, or even a little something special to bring to a potluck. I’ve even made mini versions in muffin tins for grab-and-go breakfasts! It’s just so versatile. And honestly, the crumb topping is everything. It adds that perfect little bit of texture and sweetness that makes coffee cake, well, coffee cake!
I remember one time, I brought this to a friend’s birthday brunch, and her grandmother, who is a notoriously picky baker, asked for the recipe! That was a huge win. It really solidified my belief that healthy baking can be just as delicious – and satisfying – as traditional baking. It’s all about finding the right balance and using quality ingredients. Plus, it’s a fantastic way to show yourself some love. We all deserve a little treat now and then, right? And knowing it’s a healthier option makes it even better. This easy sugar free coffee cake recipe is a testament to that.
Speaking of ingredients, I’ve experimented with a few different sugar substitutes over the years. I find sucralose and malitol work best in this recipe. They provide a good level of sweetness without any weird aftertaste. But feel free to experiment! If you’re not worried about the sugar content, you can absolutely use regular sugar. It’s your cake, your rules! I’m all about making recipes work for you.
And you know, I’ve been thinking a lot lately about how food connects us. It’s not just about nourishment; it’s about memories, traditions, and sharing experiences with loved ones. This recipe reminds me of that little B&B in Oregon, of the friendly owners, and of the simple joy of a delicious breakfast. I hope it brings a little bit of that joy to your kitchen too. I truly believe that cooking shouldn’t be intimidating. It should be fun, creative, and a way to express yourself. That’s why my motto is “Fun Cooking, Easier Life!” And this easy sugar free coffee cake recipe definitely embodies that.
Sugar Free Blueberry Coffee Cake Recipe
The Best of Both Worlds: A Sugar-Free Blueberry Coffee Cake That Actually Tastes AMAZING! This easy recipe is perfect for brunch, a cozy treat, or a potluck. It’s a game-changer for those watching their sugar intake without sacrificing flavor.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 1 (9×13-inch) pan 1x
- Category: Dessert
- Cuisine: American
Ingredients
1 ½ cups granular sucralose sweetener (such as Splenda)
1 cup milk
¾ cup unsalted butter, melted and cooled
3 eggs
1 teaspoon vanilla extract
3 ¾ cups all-purpose flour, divided
2 teaspoons baking powder
1 ¾ cups fresh or frozen blueberries
1 ½ cups malitol brown sugar substitute
2 teaspoons ground cinnamon
½ cup unsalted butter, softened
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking pan.
- Whisk 1 ½ cups sucralose sweetener, milk, ¾ cup melted butter, eggs, and vanilla together in a large bowl.
- Whisk 3 cups flour and baking powder together; stir into milk mixture until just blended.
- Fold in blueberries. Spread evenly in the prepared pan.
- Combine malitol sweetener, remaining ¾ cup flour, and cinnamon in a small bowl; stir in ½ cup softened butter with a fork until mixture is crumbly.
- Sprinkle over top of cake.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. This cake is best served warm.
Notes
- For a richer flavor, try using almond milk instead of regular milk.
- Feel free to add a sprinkle of chopped nuts to the crumb topping for extra crunch.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Don’t forget to rate and comment below if you try this recipe! I love hearing from you all.
Nutrition
- Serving Size: 12
- Calories: 363 Calories
- Fat: 21g
- Carbohydrates: 37g
- Protein: 7g
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