June 6, 2012

Blueberry Cream Cheese Coffeecake (Low Carb and Gluten-Free)

Name: Blueberry Cream Cheese Coffeecake (Low Carb and Gluten-Free)
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Ingredients: 1 cup frozen blueberries; 1/4 cup water; 1/4 tsp xanthan gum; 8 oz cream cheese; 1 large egg; 2 tbsp Swerve Sweetener (or other granulated erythritol); 1/8 tsp liquid stevia extract; 2 cups almond flour; 1/4 cup Swerve Sweetener (or other granulated erythritol); 1/4 cup vanilla whey protein powder; 2 tsp baking powder; 1 tsp xanthan gum; 1/2 tsp baking soda; 1/2 tsp salt; 6 oz greek yogurt; 1/4 cup butter (softened); 3 large eggs; 1/8 tsp liquid stevia extract; 1/4 cup unsweetened almond milk

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Tender almond flour coffee cake with a sugar-free blueberry cheesecake filling. The perfect low carb keto brunch recipe!

If I told you this was a Father’s Day post, you might think I was extremely well organized and ahead of the game. I mean, a week and a half ahead, and Carolyn’s already posting Father’s Day ideas? That girl is on the ball! I wish I was as organized as Carolyn, she really leads the pack. I should probably shut up now and leave you with that as the lasting impression. But the truth is, I am not quite so ahead of the game as I’d like to pretend. The real reason that I am posting a Father’s Day recipe so early in advance is that I thought Father’s Day was this coming weekend, not the following one. Yup, there you have it. I was a teensy bit ahead on things and was quite proud of myself for being so. I’d typed up the recipe and was collecting other recipes as suggestions for a Father’s Day brunch. And then I stopped and wondered if I was right about the date. So I googled “Father’s Day 2012” and saw that I was off by a week. But I decided to go ahead with the post anyway, because I was that far in already.

Oh well. So much for looking like a well organized blogger.

Father’s Day really isn’t that big a deal in our house. Nor is Mother’s Day. We do usually have a nice brunch on these days and we try to make sure the person of honour is buffered from the majority of the childcare. There may be a small present or two. A few years ago, I went to town on Father’s Day and bought my husband a new Weber gas grill. But I have to confess, that had a bit of a selfish intent to it, as we love to grill out and had a small charcoal version that didn’t allow us to grill on a moment’s notice. That gas grill sees a lot of use.

But my husband just so happens to be a rockin’ good dad. He’s very involved without being TOO involved. He sets structure and boundaries, but knows when those can and should be bent. He’s loving without being smothering. And they all worship him. Which, as wonderful as it is to be worshipped, can also be incredibly exhausting. So I know I will be taking some time when Father’s Day comes (not this coming weekend, but the following one!) to make him a nice brunch and perhaps even pack him off for some alone time. I made this coffee cake a few weeks ago and he loved it, so I might just make that again. If you are looking for a truly delicious, low carb, gluten free coffee cake, this is your recipe.

Looking for other healthy blueberry recipes? Try these Wild Blueberry Cottage Cheese Pancakes from Oh Sweet Basil (gluten-free but not low carb). Or this delicious looking Swedish Blueberry Soup from Texanerin Baking. And this Healthy Lemon Blueberry Mousse from Country Cleaver could easily be made with your favourite low carb sweetener!

Blueberry Cream Cheese Coffeecake (Low Carb and Gluten-Free)

Tender almond flour coffee cake with a sugar-free blueberry cheesecake filling. The perfect low carb brunch recipe!

Course Breakfast

Cuisine Breakfast

Prep Time 25 minutes

Cook Time 40 minutes

Total Time 1 hour 5 minutes

Servings servings

Calories 260kcal

Ingredients

Blueberry Filling:

1 cup frozen blueberries
1/4 cup water
1/4 tsp xanthan gum

Cream Cheese Filling:

8 oz cream cheese
1 large egg
2 tbsp Swerve Sweetener or other granulated erythritol
1/8 tsp liquid stevia extract

Cake:

2 cups almond flour
1/4 cup Swerve Sweetener or other granulated erythritol
1/4 cup vanilla whey protein powder
2 tsp baking powder
1 tsp xanthan gum
1/2 tsp baking soda
1/2 tsp salt
6 oz greek yogurt
1/4 cup butter softened
3 large eggs
1/8 tsp liquid stevia extract
1/4 cup unsweetened almond milk

Instructions

Blueberry Filling:

In a small saucepan over medium heat, combine blueberries and water. Bring to a boil and then simmer 5 to 7 minutes. Remove from heat and sprinkle with xanthan gum, whisking vigorously to combine. Let cool.

Cream Cheese Filling:

In a medium bowl, beat cream cheese until smooth. Beat in egg until well combined, then beat in Swerve and stevia.

Cake:

Preheat oven to 350F and grease a 9-inch springform pan.
In a medium bowl, whisk together almond flour, sweetener, vanilla protein powder, baking powder, xanthan gum, baking soda and salt.
In a large bowl, beat yogurt and butter together until smooth. Add eggs one at a time, beating lightly after each addition, then beat in stevia extract.
Beat in almond flour mixture in two additions, alternating with almond milk and scraping down beaters and sides of bowl as needed.
Spread batter in well-greased 9-inch springform pan with removable bottom, pushing batter up sides of pan to create center well for filling. Sides should be about 1 inch wide.
Spread cream cheese mixture evenly into center well, and then spread blueberry mixture over top of cream cheese.
Bake in 350F oven 30 to 35 minutes, or until sides are set. Center will still jiggle somewhat.
Let cool in pan. Run a sharp knife around cake in pan to loosen, and remove sides. Cover tightly with plastic wrap and refrigerate for at least one hour. Keep refrigerated.

Nutrition

USED TO MAKE THIS RECIPE:

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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