Sugar Free Blueberry Coffee Cake

This delightful Sugar Free Blueberry Coffee Cake combines the traditional flavors of a classic coffee cake with the bright, juicy notes of fresh blueberries. It's moist, tender, and perfect for breakfast or brunch, offering a satisfying sweetness without any added sugars. The use of almond flour gives it a nutty depth, while a hint of vanilla and cinnamon enhances the overall flavor, making it a wholesome treat that meets dietary requirements.

Ingredients:

• 1 ½ cups almond flour
• ½ cup coconut flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 3 large eggs
• ½ cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• ½ cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch square baking dish.
2. In a medium bowl, whisk together almond flour, coconut flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, beat the eggs, then mix in the unsweetened applesauce and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Gently fold in the fresh blueberries and chopped walnuts if using.
6. Pour the batter into the prepared baking dish and spread evenly.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow to cool for a few minutes before slicing and serving.