Easy Keto Blueberry Cream Cheese Coffee Cake

Easy Keto Blueberry Cream Cheese Coffee Cake

Keto Blueberry Cream Cheese Coffee Cake

This recipe is designed to teach everyone how to make keto blueberry cream cheese coffee cake
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Course: Breakfast, Dessert
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 16 slices
Calories: 125kcal

Ingredients

Cream Cheese Layer

  • 4 oz very soft room temperature cream cheese
  • 2 TBS very soft room temperature butter
  • 8 grams vanilla extract (2 tsp) adjust to taste
  • 42 grams powdered sweetener of choice (1/3 cup), more if needed I use powdered monkfruit/allulose blend

Cake

  • 119 grams coconut flour (17 TBS)
  • 100 grams granulated sweetener of choice (1/2 cup) adjust to taste I use granulated monkfruit sweetener
  • 1/4 tsp salt
  • 15 grams baking powder (1 TBS)
  • 4 large room temperature eggs
  • 1/2 cup butter, melted and cooled
  • 120 grams room temperature plain yogurt or sour cream (1/2 cup)
  • 8 grams vanilla extract (2 tsp) adjust to taste
  • 150 grams fresh blueberries (1 cup) adjust to taste

Streusel Topping, (optional)

  • 14 grams coconut flour (2 TBS)
  • 24 grams brown sugar sweetener of choice (2 TBS) I use brown monkfruit sweetener
  • 2 TBS very soft room temperature butter

Instructions

  • Preheat oven to 350 degrees. Line an 8 x 8-inch cake pan with parchment paper. Allow the paper to hang over the sides for easy removal. Set aside

Cream Cheese Layer

  • In a medium mixer bowl beat together the cream cheese and butter on medium about 1 minute or until smooth. Scrape down the sides of the bowl
  • Turn mixer onto low and gradually add in the powdered sweetener until fully added. Stop mixer and scrape down the sides of the bowl as needed. Once fully added increase speed to medium. Beat on medium 30 seconds until fully combined and smooth. Scrape down the sides of the bowl and set aside

Cake

  • In a large mixing bowl sift together all the dry cake ingredients until fully combined and no lumps.
  • Stir the eggs in until all the dry ingredients are moist. Stir the butter, yogurt and vanilla in until fully combined and a smooth dough has formed.
  • Scrape down the sides of the bowl and form the dough into a smooth ball. Massage the ball in hands to make sure of the texture. The dough should be lightly moist and hold its shape well
  • Form dough back into a ball and place back into mixing bowl. Use a wooden spoon and break the dough ball up a little. Gradually and carefully fold in the blueberries until evenly distributed throughout the dough
  • Form the dough back into a ball. Divide the dough into 2 portions. Place one portion into the center of the prepared cake pan and press evenly throughout the cake pan
  • Scoop the cream cheese mixture out 1 TBS at a time and spread evenly, over the. dough in the pan. Use the back of a spoon and evenly spread the cream cheese mixture over the dough
  • Scoop the remaining dough by tablespoonfuls over the cream cheese mixture. and press together to fully cover the cream cheese mixture. if there are any cracks in the dough dampen fingers and rub the cracks smooth

Streusel Topping (optional)

  • Combine all the streusel topping in a small bowl. Use a fork or fingers and stir together until a smooth dough type texture has formed. Use fingers and break the streusel into small pieces. Sprinkle evenly over top of coffee cake.
  • Place cake into preheated oven. Bake at 350 degrees for 25 to 30 minutes or until golden. Remove from the oven. Allow to cool in the pan at least 1 hour to firm up
  • Grasp the overhanging paper and carefully lift the cake out of the pan. Transfer the cake to a wire rack and allow to cool completely before slicing
  • Once cool, slice into desired size pieces and serve immediately. Store leftovers in an airtight container in the refrigerator up to 5 days

Nutrition

Serving: 1slice | Calories: 125kcal | Carbohydrates: 2.8g | Protein: 2.8g | Fat: 11.2g


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