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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 |
houston, tx, usa
I’ve been waiting for this recipe!!! Thank you!!!
Private Member |
Can I substitute erythritol instead of the sweetener you used?
Private Member |
uk
I’m sure you can 🙂
Private Member |
ca, usa
Swerve is just the name brand for erythritol. 🙂
Private Member |
Oh cool, thank you for replying! 🙂
Private Member |
OPS!! sorry, I didn’t see the rest!
Private Member |
Hi! Swerve is pretty much erythritol
Private Member |
ellijay, ga, united states
Ooooo I’ve had this on my mind all week since I saw your pictures in the food journal! It looks sooooooo good!
I can’t believe it: I actually have all the ingredients on hand, too!!!
Private Member |
tx, usa
I’ve been waiting anxiously all week for this recipe myself, and I can’t wait to make it!
Thank you, Z!
Private Member |
tx, usa
This sounds really yummy. Do you think it would be ok if I used all coconut flour instead of the almond flour?
Private Member |
warsaw, poland
From what I know, coconut flour can’t be used to substitute another flour (like almond or all-purpose) in 1:1 proportion, because it absorbs all the liquids and everything will become very dry. To compensate for that, more eggs can be added, but even with that there is no guarantee you will get the desired outcome.
Private Member |
Just made this, turned out fantastic!
Private Member |
Dear Z, I noticed that you seem to use butter regularly now…I do understand that you refer to grass fed butter, as the healthy option. But, I am not able to buy it anywhere…does using the regular butter stick makes this recipe unhealthy? or any of the ones here? is there an alternative? tnx
Private Member |
bucaramanga, colombia
Hi Optimus… maybe it can be the coconut oil
Private Member |
Made them yesterday and have it for breakfast this morning. They are super good and taste. I replace swerve sweetener by maple syrup and reduce the amount of it. Good recipe i’ll sure make them often. I’m always looking for some good and healthy easy grab breakfast. Thanks 🙂
Private Member |
Just made it – and it tastes soo yummy!!! Thank you Z!
Private Member |
tx, usa
I made this last night for my family that’s visiting. It’s DELICIOIUS!
Z, can the recipe be doubled? I fear it won’t last the day lol Thank you for this recipe as well as so many others you provide for us!