Blueberry Cream Cheese Coffeecake (Low Carb and Gluten Free)

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

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http://alldayidreamaboutfood.com/2012/06/blueberry-cream-cheese-coffeecake-low-carb-and-gluten-free.html

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

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 granulated erythritol (I used Swerve)
• 1/8 tsp liquid stevia extract
Cake:
• 2 cups almond flour
• 1/4 cup granulated erythritol (I used Swerve)
• 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:
1. 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:
2. In a medium bowl, beat cream cheese until smooth. Beat in egg until well combined, then beat in Swerve and stevia.
Cake:
3. Preheat oven to 350F and grease a 9-inch springform pan.
4. In a medium bowl, whisk together almond flour, granulated erythritol, vanilla protein powder, baking powder, xanthan gum, baking soda and salt.
5. 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.
6. Beat in almond flour mixture in two additions, alternating with almond milk and scraping down beaters and sides of bowl as needed.
7. 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.
8. Spread cream cheese mixture evenly into center well, and then spread blueberry mixture over top of cream cheese.
9. Bake in 350F oven 30 to 35 minutes, or until sides are set. Center will still jiggle somewhat.
10. 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.

Notes

Serves 10. Each serving has 6.61 g NET CARBS.

Food energy: 312kcal Total fat: 25.28g Calories from fat: 227 Cholesterol: 99mg

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