Blueberry Cheese Danish Coffee Cake
Easy · 21 ingredients — shared from Reciquest
4 servings · Easy
Ingredients
- For the cake layer:
- 6 Tbsp butter
- 1/3 cup Swerve sweetener
- 2 eggs
- 1 Tbsp vanilla extract
- 1 cup almond flour
- 1/4 cup coconut flour
- pinch of salt
- 2 tsp baking powder
- 1/4 tsp xanthan gum
- 1/2 cup almond milk
- 1 1/4 cups blueberries
- For the cream cheese layer:
- 3 oz cream cheese
- 1 egg
- 1 Tbsp Swerve sweetener
- For the streusel topping:
- 3 Tbsp butter
- 1 cup almond flour
- 3 Tbsp Swerve Sweetener
- 1/2 tsp lemon zest
Instructions
- For the cake layer:
- 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.
- For the cream cheese mixture:
- 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.
- For the streusel topping:
- 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.
- Approximate nutrition information for 1/9th of cake or 1 small muffin:
- 323 calories, 27g fat, 6g net carbs, 10g protein
- Serves: Nine 3x3 squares or small muffins
Tags: pepperplate-import