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Blueberry Cream Cheese Coffeecake (Low Carb and Gluten-Free)

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Indulge in the delightful flavors of Blueberry Cream Cheese Coffeecake, a low-carb and gluten-free treat that perfectly balances the richness of cream cheese with the sweetness of blueberries. This tender almond flour coffeecake is ideal for brunches, celebrations, or a cozy afternoon snack. With its easy-to-follow recipe and wholesome ingredients, you can enjoy a guilt-free dessert that your family will love. Each bite offers a burst of flavor, making it a memorable addition to any meal.

Ingredients

Scale
  • 1 cup frozen blueberries
  • 1/4 cup water
  • 1/4 tsp xanthan gum
  • 8 oz cream cheese
  • 1 large egg
  • 2 tbsp Swerve Sweetener (or other granulated erythritol)
  • 1/8 tsp liquid stevia extract
  • 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

  1. Prepare the blueberry filling by cooking frozen blueberries, water, and xanthan gum in a saucepan until thickened. Set aside to cool.
  2. In a mixing bowl, beat cream cheese, egg, Swerve Sweetener, and liquid stevia until smooth for the cream cheese mixture.
  3. Combine almond flour, Swerve Sweetener, protein powder, baking powder, xanthan gum, baking soda, and salt in another bowl. Add Greek yogurt, softened butter, eggs, liquid stevia extract, and almond milk; mix until smooth.
  4. Preheat the oven to 350°F (175°C). Grease your baking pan. Layer half of the batter in the pan followed by the blueberry filling and cream cheese mixture. Top with remaining batter.
  5. Bake for about 40 minutes or until golden brown and a toothpick comes out clean. Cool before slicing.

Nutrition

Find it online: https://simplytastes.com/blueberry-cream-cheese-coffeecake-low-carb-and-gluten-free/