Low Carb Blueberry Muffin Cake! Made with Spent Grain Flour

This fun twist to a classic cake is nothing BUNDT spectacular! Featuring Spent Grain Flour!

Nutrition Facts (per serving) - 16 total servings:

Calories = 216

Protein = 9g

Net Carbs = 7.5g

Fat = 16g

Fiber = 9g

low carb blueberry muffin cake


For the Blueberry Cake:

1 cup unsalted butter, softened

2 cups Allulose

A small pinch of Stevia (if you have a scale, measure out 0.4 grams)

3 large eggs

1 tablespoon vanilla extract

2 2/5 cups of Low Carb Flour

0.33 grams of Vital Wheat Gluten (an approximation would be 1/10th of a teaspoon)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups buttermilk

2 lemons, zested

1 pound fresh blueberries

For the Buttermilk Glaze:

3 tablespoons buttermilk

1 cup swerve confectioners sugar

For the Oat Crumble Topping:

2 tablespoons butter

2 tablespoons swerve brown sugar

3 tablespoons of Low Carb Flour

2 tablespoons oats


Preheat the oven to 325 degrees F.

Spray a standard 12-cup bundt pan with non-stick cooking spray and sprinkle lightly with low carb flour.

In the bowl of an electric mixer, cream the butter, allulose, and stevia together until light and fluffy.

Then beat in the eggs and vanilla.

Mix the flour, baking powder, baking soda, and salt in a separate bowl.

Turn the mixer on low and slowly add the flour and buttermilk, alternating each, until all incorporated.

Finally, beat in the lemon zest before turning the mixer off. Use a spoon to stir in half the blueberries.

Pour the batter into the prepared bundt pan and sprinkle the remaining blueberries over the top.

Bake for 60-80 minutes, until a toothpick inserted into the center, comes out clean. Remove the cake from the oven and allow it to cool for at least 20 minutes before flipping out onto a cooling rack.

DO NOT try flipping the cake any earlier than 20 minutes, or the cake will stick. Promise! Waiting 30+ minutes is safer.

Once the cake is cooling on the rack, mix the oat crumble. Add all the ingredients to a small bowl and pinch with your fingers to blend the ingredients and break into small pieces.

Sprinkle the mixture over a baking sheet and bake in the heated oven for 5-10 minutes. Cool on the baking sheet before proceeding.

For the glaze, whisk the buttermilk and Swerve Confectioners in a small bowl. Drizzle the glaze over the cake and immediately sprinkle the oat crumble over the top of the cake before the glaze dries.


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