Posted by Tender almond flour coffee cake with a sugar-free blueberry cheesecake filling. The perfect low carb brunch recipe!
Servings: 12 servings
Calories: 260kcal
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 Swerve Sweetener or other granulated erythritol
- 1/8 tsp liquid stevia extract
Cake:
- 2 cups almond flour
- 1/4 cup Swerve Sweetener or other granulated erythritol
- 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:
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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:
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In a medium bowl, beat cream cheese until smooth. Beat in egg until well combined, then beat in Swerve and stevia.
Cake:
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Preheat oven to 350F and grease a 9-inch springform pan.
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In a medium bowl, whisk together almond flour, sweetener, vanilla protein powder, baking powder, xanthan gum, baking soda and salt.
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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.
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Beat in almond flour mixture in two additions, alternating with almond milk and scraping down beaters and sides of bowl as needed.
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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.
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Spread cream cheese mixture evenly into center well, and then spread blueberry mixture over top of cream cheese.
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Bake in 350F oven 30 to 35 minutes, or until sides are set. Center will still jiggle somewhat.
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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.
Nutrition
Serving: 1serving = 1/12th of cake | Calories: 260kcal | Carbohydrates: 7.8g | Protein: 9.6g | Fat: 21.1g | Fiber: 2.3g |