So it’s been a rough couple of weeks over here in the Hungry household. We’ve all been sick, though Mr. Hungry is the only one who ended up with a horrible sinus infection requiring antibiotics finally. We did the neti potthing, the oregano oil thing, and a bunch of other home remedies, but what started as a summer cold just wouldn’t take the hint and leave!
We’re finally all feeling better, and now that I’m back to low carb cooking again I have been going a little cray cray with the blueberries.
First a friend dropped off a couple of pints while we were sick, and then blueberries went on sale at our local grocery store for just over $1 per pint – so of course I bought an entire case of them because it was such a great deal.
When I got home with my bounty reality struck and I remembered that my freezer here at the rental house is pretty miniscule, so I needed to use them up ASAP since freezing them wasn’t really an option.
Cue frenzy of blueberry themed EVERYTHING.
This low carb & gluten free blueberry cheese danish coffee cake has four amazing layers! Keto and Atkins diet friendly – it can also be made into muffins!
- Yield: Nine 3×3 squares or small muffins
- Category: Low Carb Dessert or Breakfast
- Cuisine: American
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:
- Preheat your oven to 375 degrees (F)
- Cream the butter and sweetener together in a medium bowl until smooth.
- Add the eggs, beating well after each.
- Add the vanilla extract and mix well.
- Combine the almond flour, coconut flour, salt, baking powder, and xanthan gum in a separate medium bowl. Add to the wet ingredients and mix well. Pour in the almond milk and blend until smooth.
- Grease a 9×9 (or equivalent) pan with butter. Spread the cake batter evenly over the bottom of the pan.
- Sprinkle the blueberries evenly over the top of the batter.
For the cream cheese mixture:
- Heat the cream cheese for 30 seconds in the microwave until soft. Beat with a fork until smooth. Add the egg and sweetener and beat with a fork until smooth. Pour over the top of the blueberries.
For the streusel topping:
- Melt the butter in a microwave safe bowl or on the stove. Stir in the almond flour, sweetener, and lemon zest until fully combined. Crumble over the top of the cake.
- Bake the cake at 375 degrees (F) for 35 minutes or until a knife inserted in the center comes out clean and the top is golden brown.
NOTES
To see a list of my favorite low carb products and brands that I recommend for sweeteners, flours, etc. you can check out the IBIH Pantry Ingredients Page!
Nutrition
- Serving Size: 1/9th of cake
- Calories: 323
- Fat: 27
- Carbohydrates: 6g net
- Protein: 10
Do you have the fiber and total carb count? 6 net seems a little high for a keto plan of 20 carbs a day.
Does this have an eggy consistency?
Sounds great! Can you explain what to do with the cream cheese mixture? It says pour over blueberries, but in the photo the blueberries are in the cake. Are you saying to make a topping for after the cake is baked or is it inside? I may have missed that in the recipe. THANKS!
The blueberries sink down into the cake as it cooks, I’m guessing.
I was wondering the same thing….