Sunday, July 2, 2017

Low Carb & Gluten-Free Blackberry Cheese Danish Coffee Cake



One of my favorite times of year is picking sweet, delicious blackberries with my kids in our backyard and they are overjoyed when they get to have a special treat like "cake" for breakfast!


Here is a  family favorite recipe that I wanted to share with you, that my oldest boys and I made last year with our blackberry harvest. Keep in mind that this "dessert" is not incredibly sweet like any dessert found at a bakery do to its absence of cups of sugar, but it is tasty and I do not feel guilty feeding it to my little ones!

Low-Carb Blackberry Cheese Danish Coffee Cake

Ingredients :

Cake :
6 Tbsp butter
⅓ cup Swerve sweetener (or sweetener of choice)
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
1¼ cups blackberries



Cream cheese topping :
3 oz cream cheese (softened)
1 egg
1 Tbsp Swerve sweetener

Streusel topping :
3 Tbsp melted butter
1 cup almond flour
3 Tbsp Swerve sweetener
½ tsp lemon zest

Directions :

Preheat your oven to 375 degrees. Beat the butter and sweetener together in a medium bowl until smooth. Add the vanilla and eggs, beating one at a time and continue to mix. Stir in almond milk. Combine all of the dry ingredients in a separate medium bowl. Mix the contents of both bowls together until smooth. Grease a 9x9 (or similar sized) pan with butter. Spread the batter evenly over the bottom of the pan. Top with the blackberries.

Heat the softened cream cheese in a saucepan over low/medium heat. You want the cream cheese to be warm and spreadable...not hot! Remove from heat, add the egg and sweetener and beat with a fork until smooth. Pour over the top of the blueberries.

Stir together all of the streusel topping ingredients together in a small bowl until fully combined. Crumble over the top of the cake. Bake the cake at 375 degrees for about 30-35 minutes until the top of your cake is golden brown.


Enjoy!

 

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