LOW CARB BLUEBERRY COFFEE CAKE
A great tasting coffee cake using almond flour, finely ground unsalted almonds. I'm sure you could make this cake using regular sugar as well. I sometimes use egg whites, or Egg Beaters to cut down on the fat content.
Provided by Hazeleyes
Categories Dessert
Time 50m
Yield 9 serving(s)
Number Of Ingredients 13
Steps:
- In a medium size mixing bowl, combine 1 cup of the almond flour, splenda, butter, cinnamon and salt. Mix well, and press into a greased 9" baking dish. Slice the cream cheese into about 1/4" slices, and lay on top of the cinnamon layer. Top this layer with the blueberries.
- In another bowl, combine the remaining 2 cups almond flour, 1/2 cup splenda, eggs, oil, sour cream, baking soda and baking powder. Mix well, and spoon the mixture on top of the cream cheese. Sprinkle the top with 1/4 cup splenda mixed with 1/2 teaspoon of cinnamon if desired.
- Bake in a preheated 350 degree oven for 35 minute.
- Enjoy!
LOW FAT BLUEBERRY COFFEE CAKE
This is easy delicious and a great dessert or breakfast recipe. I originally got this from Cooking Light a long time ago. The Cooking Light staff voted this coffee cake as one of the top five recipes from their first 10 years.
Provided by lmkga
Categories Breads
Time 1h5m
Yield 1 cake
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Spray 9-inch round cake pan with cooking spray. (
- Beat margarine and cream cheese at medium speed of an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add egg; beat well.
- Combine flour, baking powder, and salt; stir into margarine mixture. Stir in vanilla; fold in berries (gently).
- Pour batter into prepared pan.
- Combine 2 tablespoons sugar and cinnamon; sprinkle over batter.
- Bake at 350F for 50 minutes; cool on a wire rack.
Nutrition Facts : Calories 2592.9, Fat 90.9, SaturatedFat 33.1, Cholesterol 311, Sodium 1929.4, Carbohydrate 432.6, Fiber 14.9, Sugar 321.9, Protein 28.4
LOW-FAT COFFEE CAKE
I served this to friends without telling them it was low-fat and nobody ever guessed. They all thought it was delicious!-Coleen Roberts, Charlotte, North Carolina
Provided by Taste of Home
Time 35m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- In a medium bowl, combine flour, sugar, baking powder and salt. In another bowl, beat egg whites, applesauce and milk. Add to dry ingredients. Pour into a 9-in. square baking pan that has been coated with cooking spray. Combine topping ingredients; sprinkle over batter. Bake at 375° for 25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts :
BLUEBERRY CREAM CRUMB CAKE
A lovely, layered, keto, low carb blueberry cream crumb cake.
Provided by Stacey
Categories Dessert
Time 47m
Number Of Ingredients 25
Steps:
- Preheat oven to 350 F, and oil or grease a 8x8 inch square pan. Have the oven rack set to middle of oven.
- In a large mixing bowl combine: ½ cup coconut flour, ⅓ cup almond flour, ½ cup sweetener of choice, 1 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon, ¼ tsp sea salt. Mix together thoroughly. Set aside.
- In another large mixing bowl combine: ½ unsweetened almond milk, 3 eggs, ¼ cup unsweetened applesauce, 3 ½ tbsp butter or coconut oil, 1 tsp vanilla extract. Mix together thoroughly.
- Add wet ingredients mixture to dry coconut flour mixture. Stir together thoroughly.
- Fold in blueberries.
- Spoon and spread batter into prepared pan. Set aside.
- With an electric mixer or blender, blend or beat together all the ingredients for the cream cheese layer. beat or blend until smooth.
- Spoon cream cheese mixture over the top of of cake batter layer (it does not have to cover evenly).
- In a medium size mixing bowl combine all crumble topping ingredients and mix and press with a fork until a crumble texture forms.
- Drop small spoonfuls of crumble mixture all over the top of cake and cheese layer (does not have to cover every bit).
- Bake in middle of center rack for 30 to 40 minutes, or until middle is firm or toothpick comes out of center with a few dry crumbs. Cool completely, and store unused portions in the fridge. This always tastes even better the next day when the flavors have intensified.
Nutrition Facts : ServingSize 1 square, Calories 222 kcal, Carbohydrate 8 g, Fiber 3 g, Sugar 3 g, Protein 5 g, Fat 18 g, Sodium 434 mg
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