I know, this isn’t a recipe for the perfect keto ice cream, I have yet to discover it! I’m working on it, but I thought while I waste yet another pint of heavy whipping cream on my 5th experiment, I’d share one of my absolute favorites. This is a cake I’ve made so many times, I’m almost sick of it . . . almost.
I discovered this recipe on I Breathe, I’m Hungry and I have made a few improvements, but the original is delicious in and of itself. Hopefully this will hold you over while I discover a keto ice cream recipe that is both scoop-able from the freezer (most freeze rock hard!) and so-good-you-can’t-believe-it’s-not-ice-cream. For now, enjoy this doozy of a Danish-like coffee cake!
Keto Blueberry Cheese Danish Coffee Cake
Makes 9 servings
6 tbsp. butter, softened
1/3 C Swerve Granular
1 tbsp. vanilla extract
1 C superfine almond flour
1/4 C coconut flour (I use Bob’s Red Mill)
pinch of salt
2 tsp baking powder
1/4 tsp xanthan gum (again, Bob’s)
1/2 C heavy whipping cream
1 1/2 C blueberries
Cream cheese layer:
4 oz. cream cheese
1 large egg
1 tbsp. Swerve Confectioners
3 tbsp. butter, melted
1 C superfine almond flour
3 tbsp. Swerve Granular (or Brown Sugar)
Zest of one lemon
Preheat your oven to 375°.
Cream 6 tbsp. butter and 1/3 C Swerve Granular together in a bowl. Add eggs and vanilla and mix well. In another bowl, add 1 C superfine almond flour, coconut flour, salt, baking powder and xanthan gum. (*Note – while not mandatory, the xanthan gum alters the texture of the cake so it’s more cake-like rather than crumbly. I highly recommend it!) Mix the dry ingredients with a whisk to ensure ingredients are well combined. Slowly add the almond flour mixture to the egg mixture and mix well. Finally, mix in the heavy whipping cream.
Spray an 9 x 9 square brownie pan with cooking spray and spread the thick batter evenly at the bottom. If I had it, I would use an offset spatula to smooth the batter into the corners, but since the batter is thick, I usually just use my hands.
Sprinkle the fresh blueberries over the top of the batter (I always use fresh, I’m sure frozen would still work beautifully).
In a small bowl, soften the cream cheese in the microwave for about 20-30 seconds and stir until smooth and creamy. Add the Swerve Confectioners and egg and whisk well until it’s all incorporated. Drizzle this mixture evenly over the top of the blueberries.
Finally, combine 3 tbsp. melted butter, 1 C superfine almond flour, the zest of one lemon and Swerve Granular or Swerve Brown Sugar. Crumble mixture on the top of the cake.
Bake the cake for 35 minutes until the top is golden brown. Let it cool completely before serving and sprinkle with Swerve Confectioners. Actually, I prefer to refrigerate this cake and eat a slice for breakfast the following morning, as it’s amazing when cold. Enjoy!