Site navigation and social media links
Blueberry Cream Cheese Coffee Cake (FM) - Low Carb
Recipes | April 09, 2016
*yields 9 equal servings.
Ingredients For the cake base
- 6 Tbsp butter
- ⅓ cup Swerve sweetener
- 2 eggs
- 1 Tbsp vanilla extract
- 1 cup almond flour
- ¼ cup coconut flour
- pinch of salt
- 2 tsp baking powder
- ¼ tsp xanthan gum
- ½ cup almond milk
- 1 ¼ cups blueberries
Ingredients For the Cream Cheese Layer
- 3 oz cream cheese
- 1 egg
- 3 Tbsp Swerve sweetener
Ingredients For The Crumble Topping
- 3 Tbsp butter
- 1 cup almond flour
- 3 Tbsp Swerve Sweetener
Instructions
Cake Base
- Preheat oven to 375F degrees.
- Cream the softened butter and sweetener in a medium size bowl. Beat the eggs and add them to the butter and mix well until smooth. Add vanilla extract and mix well.
- Combine the dry ingredients in a separate bowl and then add them to the creamed mixture.
- Add the almond milk and mix well until smooth.
- Grease 9×9 inch baking pan (or equivalent size) and spread the cake batter evenly over the base of the pan. Sprinkle the blueberries evenly across the cake layer.
Cream Cheese Layer
- Heat the cream cheese in a microwave for about 30 seconds until soft so you can beat it with a fork easily. Add the egg and sweetener and beat with a fork until smooth. Pour the mixture over the blueberries.
Crumble Topping
- Melt the butter and then add the almond flour and sweetener and mix well. Sprinkle the crumbles evenly across the top of the cake.
- Bake the cake at 375F for about 35 minutes until the knife inserted in the middle comes out clean and the crumble topping turns golden.
Macros Per Portion:
Calories: 330.1
Carbs: 10.7 g
Net Carbs: 6.3 g
Fat: 29.1 g
Protein: 8.7 g
Private Member |
timmins, ontario, canada
As I sit here with my cake and coffee I’m feeling truly indulgent! This is so delicious and not overly sweet. I added cinnamon and made 1/2 with the blueberries and 1/2 with thinly sliced apples. Thanks for another great recipe Zuzka.
Private Member |
tx, usa
I also added cinnamon as my family really likes cinnamon. My boyfriend wanted pecans or some other nut added in (Granted my boyfriend wants nuts in ALL desserts lol), but I liked it the way it was.
Private Member |
kraków, poland
I want to live near to all you! 🙂
We have no coconut flour or almond flour in shops, even not always in online organic shops! 😀
Private Member |
I have a small coffee bean/spice grinder, and I just put raw almonds in it and grind them to make my own almond flour! It does take longer because I can only grind about 1/4 cup at a time; but usually I do not use more than a cup maximum in any recipe. I do the same for ‘oat flour’…just add raw oats and grind them into a powder:)
Private Member |
Can you shop on Amazon? I know they carry those things.
Private Member |
This blueberry coffee cake is my new favorite recipie… it’s so good… its a great breakfast or snack 🙂 Does anyone have any idea how many calories each serving is? I’m curious.
Private Member |
I use the website https://www.caloriecount.com/cc/recipe_analysis.php or an Excel spreadsheet that I got somewhere online (can’t remember where right now) to calculate the nutritional value of homemade recipes.
Private Member |
uk
I divided the recipe into 10 servings and calculated 252 calories per serving (3C / 9P / 20F) but I ended up replacing butter with I Can’t Believe It’s Not Butter Light Spread 🙂
Private Member |
Today I tried this recipe for the 4th time and made some modifications that made it much better than my first attempts! I cut in half the erythritol amount for the base and the layer, I mixed the berries with the base as opposed to just putting them on the top of the base, I also decided not to add the crumble topping and finally I whisked the egg and the cream cheese for the layer, it turned out super soft and fluffy and delicious! Yummm… I love this recipe!
Private Member |
scottsdale, az, usa
Made this today, it is sooooo good! I love the cream cheese and blueberry mix, it tastes wonderful. Second time making this and this is going into my favs. Thank you for the great recipe Zuzka!