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!
- 1 cup frozen blueberries
- 1/4 cup water
- 1/4 tsp xanthan gum
- 8 oz cream cheese
- 1 large egg
- 2 tbsp granulated erythritol I used Swerve
- 1/8 tsp liquid stevia extract
- 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.
- In a medium bowl, beat cream cheese until smooth. Beat in egg until well combined, then beat in Swerve and stevia.
- Preheat oven to 350F and grease a 9-inch springform pan.
- In a medium bowl, whisk together almond flour, granulated erythritol, 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.
Serves 10. Each serving has 6.61 g NET CARBS.
Food energy: 312kcal
Total fat: 25.28g
Calories from fat: 227
Total dietary fiber: 2.78g
USED TO MAKE THIS RECIPE: