22 August, 2018
Low Carb Blueberry Cheese Danish Coffee Cake
Low Carb Blueberry Cheese Danish Coffee Cake
Ingredients
For the cake layer:
- 6 Tbsp butter
- 1/3 cup Swerve sweetener
- 2 eggs
- 1 Tbsp vanilla extract
- 1 cup almond flour
- 1/4 cup coconut flour
- pinch of salt
- 2 tsp baking powder
- 1/4 tsp xanthan gum
- 1/2 cup almond milk unsweetened
- 1 1/4 cups blueberries
For the cream cheese layer:
- 3 oz cream cheese
- 1 egg
- 1 Tbsp Swerve sweetener
For the streusel topping:
- 3 Tbsp butter
- 1 cup almond flour
- 3 Tbsp Swerve Sweetener
- 1/2 tsp lemon zest
Instructions
For the cake layer:
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Preheat your oven to 375° (F)
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Cream the butter and sweetener together in a medium bowl until smooth.
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Add the eggs, beating well after each.
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Add the vanilla extract and mix well.
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Combine the almond flour, coconut flour, salt, baking powder, and xanthan gum in a separate medium bowl.
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Add to the wet ingredients and mix well.
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Pour in the almond milk and blend until smooth.
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Grease a 9×9 (or equivalent) pan with butter.
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Spread the cake batter evenly over the bottom of the pan.
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Sprinkle the blueberries evenly over the top of the batter.
For the cream cheese mixture
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Heat the cream cheese for 30 seconds in the microwave until soft. Beat with a fork until smooth.
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Add the egg and sweetener and beat with a fork until smooth.
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Pour over the top of the blueberries
For the streusel topping
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Melt the butter in a microwave safe bowl or on the stove.
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Stir in the almond flour, sweetener, and lemon zest until fully combined.
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Crumble over the top of the cake.
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Bake the cake for 35 minutes or until a knife inserted in the center comes out clean and the top is golden brown.