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 crazy 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
