Low Carb Blueberry Cheese Danish Coffee Cake
Try this Low Carb Blueberry Cheese Danish Coffee Cake recipe, or contribute your own.
Try this Low Carb Blueberry Cheese Danish Coffee Cake recipe, or contribute your own.
- 2 eggs
- 1 egg
- pinch of salt
- 1 cup almond flour
- 1/2 cup almond milk
- 2 tsp baking powder
- 6 tbsp butter
- 1/4 tsp xanthan gum
- 1/2 tsp lemon zest
- 1/4 cup coconut flour
- 3 tbsp butter
- 1 tbsp vanilla extract
- 3 oz cream cheese
- 1/3 upswerve sweetener
- 1 1/4 cups blueberries
- 1 tbsp swerve sweetener
- 3 tbsp swerve sweetener
- Carbohydrate 40.2237586490806 g
- Cholesterol 128.954961555936 mg
- Fat 101.213902438342 g
- Fiber 15.3261329906415 g
- Protein 23.2544940796436 g
- Saturated Fat 52.1924603290627 g
- Serving Size 1 1 x3 squares or small muffin (384g)
- Sodium 550.569052486076 mg
- Sugar 24.8976256584391 g
- Trans Fat 7.11312392704446 g
- Calories 1119 calories
Step-by-step
- 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 9x9 (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.
- 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.
- 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.
Baking at 375 degrees Fahrenheit for 35 minutes requires careful monitoring because alternative flours brown faster than standard wheat variants. Almond and coconut flours lack gluten networks, meaning internal moisture escapes differently during baking. Managing this transition relies heavily on visual and physical cues rather than relying strictly on the timer.
Testing Doneness Without a Thermometer
Almond flour baked goods often appear set before the center finishes cooking. Insert a paring knife directly into the center of the 9x9 inch pan. A clean blade indicates the starches have gelatinized and the surrounding fats have emulsified correctly. Additionally, observe the edges where the batter meets the pan. The crust should pull away slightly and display a deep golden hue. If the top browns too quickly before the center solidifies, tent the pan loosely with aluminum foil for the final ten minutes of baking.
- Fresh blueberries release minimal liquid compared to frozen berries, which require an extra teaspoon of coconut flour in the batter to absorb excess moisture.
- Allow the baked cake to cool for 20 minutes before slicing to let the cream cheese layer stabilize.
- Store leftovers in an airtight container in the refrigerator for up to four days.
