Sunday, May 22, 2011

Low Carb Blueberry Coffee Cake

This recipe isn't like a traditional coffee cake. It is made using almond meal, which has only 12 carbs per cup, perfect for low carb baked goods. If you can't find almond meal, it is simple to make your own using a blender. Add about 1/4 cup of almonds at a time and grind in 10 second intervals until fine, you don't want to generate too much heat. A sweet cream cheese layer sits atop this cake, along with blueberries and cinnamon streusel. You can use any berry you like, I have used raspberries and they are wonderful with this cake as well.


 Cake batter:
  • 1-1/2 cups almond meal
  • 1/2 cup oat flour (or use only my low carb flour mix)
  • 3/4 cup granulated sweetener
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup plain Greek yogurt
  • 1/4 cup extra light olive oil or butter
  • 2 eggs
  • 1 cup blueberries to sprinkle on top (fresh or frozen)
Cream Cheese mixture:
  •  6 oz softened cream cheese
  • 1 egg
  • 1/4 cup sweetener (I used 1 oz grated coconut palm sugar)
  • 1/2 tsp vanilla
Streusel  Topping:
  • 1/3 cup almond meal
  • 1/4 cup whole oats
  • 1/2 tsp cinnamon
  • 1/4 cup granulated sweetener (I prefer Erythritol)
  • 2 tbls butter

Combine the dry ingredients for the streusel topping in a small bowl and cut in the butter until it resembles pea sized pieces. Set aside. For the cream cheese mixture, combine the cream cheese, egg, sugar substitute and vanilla. Beat until it is smooth and creamy. In a medium sized mixing bowl, combine the dry ingredients for the cake batter and then mix in the yogurt, eggs and oil or butter until smooth. Prepare a 9 inch cake pan with non-stick spray and spread cake batter in the pan. Top with the cream cheese mixture and then sprinkle evenly with the blueberries. Top the cake with the streusel and bake at 350 for 35-40 minutes. Top with homemade whipped cream if you like. This is so good with a cup of coffee or hot tea. Yum!

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