Blueberry Cream Cheese Coffeecake (Low Carb and Gluten-Free

• Produce

  • 1 cup Blueberries, frozen

• Refrigerated

  • 1/4 cup Almond milk, unsweetened
  • 4 Egg, large

• Canned Goods

  • 1/4 cup Vanilla whey protein powder

• Condiments

  • 1/4 tsp Liquid stevia extract

• Baking & Spices

  • 2 cups Almond flour
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1 1/4 tsp Xanthan gum

• Dairy

  • 1/4 cup Butter
  • 8 oz Cream cheese
  • 6 oz Greek yogurt

• Liquids

  • 1/4 cup Water

• Other

  • 1/4 cup granulated erythritol (I used Swerve

Found on alldayidreamaboutfood.com

Description

Ingredients

• 1 cup frozen blueberries
• 1/4 cup water
• 1/4 tsp xanthan gum
• 8 oz cream cheese
• 1 large egg
• 2 tbsp granulated erythritol (I used Swerve)
• 1/8 tsp liquid stevia extract
• 2 cups almond flour
• 1/4 cup granulated erythritol (I used Swerve)
• 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

Directions

• 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.
• In a medium bowl, beat cream cheese until smooth. Beat in egg until well combined, then beat in Swerve and stevia.
• Preheat oven to 350F and grease a 9-inch springform pan.
• In a medium bowl, whisk together almond flour, granulated erythritol, vanilla protein powder, baking powder, xanthan gum, baking soda and salt.
• 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.
• Beat in almond flour mixture in two additions, alternating with almond milk and scraping down beaters and sides of bowl as needed.
• 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.
• Spread cream cheese mixture evenly into center well, and then spread blueberry mixture over top of cream cheese.
• Bake in 350F oven 30 to 35 minutes, or until sides are set. Center will still jiggle somewhat.
• 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.