Low-Carb Blueberry Cream Cheese Coffee Cake

Here’s another dessert!
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Cream Cheese Coffee Cake.
13 x 9 Pan -greased 350° 40-45 minutes.
Filling.
2 8oz Cream Cheese softened.
1/2 C Sugar.
1 Egg.
1/2 tsp Vanilla.
Mix all ingredients until well blended. Set aside..
Cake.
3 C Flour.
1 tsp Baking Powder.
1/2 tsp Salt.
1/2 tsp Baking Soda.
1/2 C Butter.
1 C Sugar.
4 Eggs.
1 tsp Vanilla.
1 C Sour Cream.
Mix flour, baking soda, baking powder & salt in small bowl.
Cream butter & sugar together in large bowl until light & fluffy. Add vanilla and eggs one at.
a time, add vanilla & mix well. Slowly add flour and sour cream, alternating until well mixed..
Grease 13 x 9 baking pan. Add 1/2 cake batter to pan, spread cream cheese filling and add remaining batter..
Topping (you can double these amounts, you never have enough crumb topping).
1/4 C Sugar.
1/4 C Flour.
3 Tbsp Butter.
Sprinkle of Cinnamon.
Mix all together in a small bowl cutting with a fork until crumbs appear. Sprinkle over.
top of cake..
Bake 40-45 minutes Cool on rack.
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#coffeecake #cheesecake #easyrecipe #molcs

OC Keto Keto Low Carb Sugar Free Blueberry Cream Cheese Muffins

This incredibly moist and tender keto sour cream blueberry crumb cake will blow your mind. It’s studded with fat juicy organic blueberries and scented with lemon zest. Finish it off with a dusting of your favorite keto confectioners’ sweetener or a thin drizzle of your favorite glaze. Best served at room temperature with sugar-free vanilla bean ice cream. It’s so amazingly delicious..
RECIPE https://carnaldish.com/recipes/sour-cream-blueberry-crumb-cake-keto-and-low-carb/.
I highly recommend you use a kitchen scale to measure all of your ingredients for consistently perfect results. Here’s a great one for under $12 https://amzn.to/2LAp9ir.
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▼ Please see the recipe below for ingredient amounts. ▼.
My Blueberry Streusel Cake recipe. One of the best tasting low carb, keto dessert recipes you’ll ever try. Sweet, moist and creamy all under 4 1/2 carbs per serving..
#blueberrydessert #keto #lowcarb #papag #ketodessertrecipes.
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► Springform pan: https://amzn.to/2tRga4i.
► Electric Mixer: https://amzn.to/2u4tj9W.
CREAM LAYER:
• 1/4 cup – powdered sugar substitute http://amzn.to/2GN6lJQ.
• 4 oz. – cream cheese, softened.
• 1/2 cup – plain Whole Milk Greek yogurt.
• 1 tsp – blueberry extract https://amzn.to/2HrPVZZ.
• 1 – egg white (save yolk for cake).
• 1/4 cup – blueberries.
CAKE BATTER:
• 2 cups – almond flour http://amzn.to/2htvyB2.
• 1 tsp – baking powder.
• 1/4 tsp – salt.
• 1/2 cup – powdered sugar substitute http://amzn.to/2GN6lJQ.
• 8 Tbs (one stick) – unsalted butter, room temp..
• 2 – eggs.
• 1 – egg yolk.
• 1/2 tsp – vanilla extract.
• 1 tsp – blueberry extract https://amzn.to/2HrPVZZ.
• 1/2 cup – Greek yogurt.
• 1/3 cup – water.
STREUSEL TOPPING:
• granulated sugar substitute = to 1/3 cup sugar.
• 1/2 cup – almond flour.
• 3 Tbs – unsalted butter, chilled and cubed.
Per Serving (recipe divided by 8):
386 calories / 33.14g fat / 4.48g net carbs / 11.26g protein.
UNLESS SPECIFICALLY STATED OTHERWISE, ANY PRODUCT/INGREDIENT USED OR RECOMMENDED IN THIS VIDEO IS MY OWN PERSONAL PROPERTY OR OPINION..
All nutrition information provided is approximate. Please read and use your own labels for more precise information..
This channel receives compensation for purchases through affiliate links.

One of my most popular keto cake recipes gets a new instructional video. This delicious almond flour cake features a ribbon of cream cheese and fresh berries. Perfect for a healthy Mother’s Day or any celebration!
Get the full recipe here: https://alldayidreamaboutfood.com/raspberry-almond-cream-cheese-coffee-cake-low-carb/

This recipe for a low carb, gluten free blueberry cheese danish coffee cake is from ibreatheimhungry.com and has four amazing layers. It can also be made into muffins, if you prefer. Fresh blueberries would be great in this, but frozen is what I had on hand so that’s what I used. For the streusel topping, the recipe says to melt the butter you can try that, I chose not to melt it, but rather cut it into the dry ingredients with a pastry blender. Either way should work fine. Serves nine 3x3 squares or small muffins..
INGREDIENTS.
1 Cake Layer:
• 6 Tbsp butter (3 oz or 85g).
• ⅓ cup Swerve sweetener*.
• 2 eggs.
• 1 Tbsp vanilla extract.
• 1 cup almond flour.
• ¼ cup coconut flour.
• pinch of salt.
• 2 tsp baking powder.
• ¼ tsp xanthan gum.
• ½ cup almond milk.
2 Blueberry Layer:
• 1¼ cups blueberries.
3 Cream Cheese Layer:
• 3 oz cream cheese (85g).
• 1 egg.
• 1 Tbsp Swerve sweetener*.
4 Streusel Topping Layer:
• 3 Tbsp butter (1.5 oz or 43g).
• 1 cup almond flour.
• 3 Tbsp Swerve Sweetener*.
• ½ tsp lemon zest.
INSTRUCTIONS.
For the cake and blueberry layers:
1. Preheat your oven to 375°F/190°C.
2. Cream the butter and sweetener together in a medium bowl until smooth..
3. Add the eggs, beating well after each..
4. Add the vanilla extract and mix well..
5. 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..
6. Grease a 9x9 (or equivalent) pan with butter. Spread the cake batter evenly over the bottom of the pan..
7. Sprinkle the blueberries evenly over the top of the batter..
For the cream cheese layer:
8. 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:
9. Melt the butter in a microwave safe bowl or on the stove. Stir in the almond flour, sweetener, and lemon zest until fully combined. (Alternatively don’t melt the butter and just use a pastry blender or two forks to blend the streusel ingredients.) Crumble over the top of the cake..
10. Bake the cake at 375°F/10°C for 35 minutes or until a knife inserted in the center comes out clean and the top is golden brown..
NOTES.
Approximate nutrition information for 1/9th of cake or 1 small muffin: 323 calories, 27g fat, 6g net carbs, 10g protein.
If you wish to make these as muffins, they’ll take less time to bake. You should get 6 large or 9 small muffins, and I’d start checking for doneness at about 20 minutes..
* Swerve is an erythritol blend that I can’t find in Australia, but it measures just like sugar, so any similar brand should work fine. I used Hermesetas Stevia Sweet, which also measures equal to sugar by volume (e.g. 1 cup sugar equals 1 cup Stevia Sweet) but it’s much lighter than sugar by weight.