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)
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.
USED TO MAKE THIS RECIPE:
Paul Santon-Rutherford says
Hi Carolyn,
A metric conversion for this recipe would be real handy! Would love to try this recipe.
Thanks.
sabrina Castermans says
I just Made this cake and it tastes delicious. I made some adjustments. Doubled the sweetener amount (my desserts need to be sweet), used low fat creamcheese without the egg and thickened it with 1/4 ts Xhantan gum. Didn’t have a 9×9 springvorm so used an 8×8 and baked it for 45 minutes. Hello gorgeous sweet coffee cake ☺️ Thanks for the great recipe.
Joi says
This recipe is amazing and one of my “go to” favorites. I just recommended it to a friend and she is asking if she can make it in advance and freeze it… any advice? Many thanks!
Trish says
I discovered this recipe about a month ago and I have made your coffee cake 3 times already but
have been using it as a dessert with either your home-made vanilla ice cream or whipped cream
on the side. It has been a “huge” hit will my friends and I haven’t mentioned low carb once!
Thank you!
Carolyn says
Delighted to hear it!
joanna schupp says
This turned out pretty good!! I probably should have taken it out at 30 minutes instead of 35 because the edges got golden and crispy. It was a nice change from my usual mug cakes.
carrian cheney says
Is it just me or are blueberries just about the prettiest thing ever?
Janean says
I’m about to make this and I thought I had a springform pan but do not. 🙁 Do you think there’s any way I can use a Bundt pan and, perhaps, reverse the order of the layers? Thanks!
Carolyn says
As long as you grease things really well, you could make it in a regular cake pan and lift it out. Or make it in an 8×8 square pan and cut into squares before taking it out.
Janean Hartmann says
I made it with a Bundt pan (with a little more than 1/4 cup protein powder) and it turned out beautifully! It was difficult to make a well in the batter but I, sort of, pushed the cream cheese and blueberry layers into it. I turned it out on a cake plate after cooling and it held perfectly. Not to mention how absolutely DELICIOUS it was….
Lauree G says
I doubled this recipe & took one to work & the other to a pot luck. It got rave reviews. Thank you!! I can’t wait to try more of your recipes.
Carolyn says
That’s lovely to hear!
Jean says
Thanks so much. I left off the blue berries and made my own cherry pie filling to serve on the side. I love this dough. I have made regular coffee cake and cupcakes with cinnamon covered chopped apple in it and plan to make pineappleside down cake. Thanks again
Jean says
Thanks. Love this coffee cake, especially the cake part. It is delicious. Have you done anything else using the cake recipe? Could you use it for chocolate cake?
Sarah B says
Thank you SO much for this amazing recipe, Carolyn! I’m repeatedly impressed with your recipes. I did this just as it’s written but used cornstarch instead of arrowroot as a thickener because that’s what I had. It turned out amazing – delicious with coffee! I just made another to share with my mom when she visits tomorrow. I appreciate all your hard work and for sharing your treasures!
Carolyn says
Thanks for the kind words, Sarah!
karen says
Can I sub xantham gum or glucomannan for the arrowroot?
Carolyn says
Probably, but I don’t think you need as much as I used arrowroot. About 1/2 tsp of xanthan would work and make sure you whisk it in VERY quickly or it will clump up.
Lisa says
This is remarkably good. I made it the other day, and served it right next to a full sugar pie. The coffee cake went first. Kudos to you Carolyn.
Carolyn says
Thanks, Lisa, for all of your comments!
Lisa says
This recipe is absolutely delicious!! I didn’t have blueberries so I used a combination of frozen raspberries and fresh strawberries!! The cake part is just perfect, I’m going to make that for shortcake or frost it!! It’s so easy too! I now have a “Carolyn” folder with all of your recipes! Thanks!!!
Carolyn says
Ohhh, I get a whole folder to myself? Love it! Thanks.
Rebecca says
Hi Carolyn, first time commenter, long time reader…I have tried a lot of your recipes for myself but this is one of the first I have made for my family and they (3 out of 4) really enjoyed it, including my diabetic husband and my picky picky toddler. I had no starch at all in the house, so I added a teeny bit of coconut flour (weird I know) to the blueberries but that was all I could think of to help thicken it. If anything I will double the cream cheese and blueberry mix and spread out the cake more with a different type of pan; maybe even figure out how to do it with coconut flour. I am a complete novice in the kitchen so I learn as I go…anyway thank you very much for all you do throughout the year and I hope you and your family has a lovely holiday!
Carolyn says
So glad that 3 out of 4 liked it! That’s a win in my house 🙂
Jan Stamm says
I think this would be amazing using your new mincemeat or “spicy cranberry walnut” filling…I’m going to try it!
Carolyn says
Ooooh, great idea!
Kathy says
That’s it! I’m in…perfect topping for the coffee cake on Christmas morning. That “spicy cranberry walnut” filling is the quintessential Christmas flavour!
Melanie says
I really love this recipe and I keep coming back to it. I’ve used cranberries at times in place of blueberries (I’ve got bags of them in my freezer!) and those were fantastic too! Thank you so much Carolyn, for sharing so many incredible recipes!
Carolyn says
Cranberries are a great idea!
Bevbstylin says
Carolyn, could I sub in sour cream for the yogurt? thanks
Carolyn says
Sure, that would work just fine!
Vicki says
Sorry to say that this coffee cake looks so pretty but tastes very bland and boring. I followed the recipe exactly and it didn’t taste sweet, like cake should, at all. If I ever go to the trouble of making it again, which I doubt, I will use twice the sweetener.
Carolyn says
To each his own. This was a hit with my family but I guess we don’t like things very sweet anymore. Others have made it and loved it. Thanks for your feedback!
Mary says
This cake is the bomb. You’re trippin
Allison says
I made this yesterday, and I had a problem with a weird taste to it. Realized it was stemming from some great value brand frozen blueberries. I had to scoop it all out of the center:( I ended up cooking some fresh blueberries and blackberries in the same manner, and putting them in where I took it out. It was perfect!! I recommend using the fresh fruit on that instead.