Here is a family favorite recipe that I wanted to share with you, that my oldest boys and I made last year with our blackberry harvest. Keep in mind that this "dessert" is not incredibly sweet like any dessert found at a bakery do to its absence of cups of sugar, but it is tasty and I do not feel guilty feeding it to my little ones!
Low-Carb Blackberry Cheese Danish Coffee Cake
Ingredients : Cake :
6 Tbsp butter
⅓ cup Swerve sweetener (or sweetener of choice)
2 eggs
1 Tbsp vanilla extract
1 cup almond flour
¼ cup coconut flour pinch of salt
2 tsp baking powder
¼ tsp xanthan gum
½ cup almond milk
1¼ cups blackberries
Cream cheese topping :
3 oz cream cheese (softened)
1 egg
1 Tbsp Swerve sweetener
Streusel topping :
3 Tbsp melted butter
1 cup almond flour
3 Tbsp Swerve sweetener
½ tsp lemon zest
Directions : Preheat your oven to 375 degrees. Beat the butter and sweetener together in a medium bowl until smooth. Add the vanilla and eggs, beating one at a time and continue to mix. Stir in almond milk.
Combine all of the dry ingredients in a separate medium bowl. Mix the contents of both bowls together until smooth. Grease a 9x9 (or similar sized) pan with butter. Spread the batter evenly over the bottom of the pan. Top with the blackberries.
Heat the softened cream cheese in a saucepan over low/medium heat. You want the cream cheese to be warm and spreadable...not hot! Remove from heat, add the egg and sweetener and beat with a fork until smooth. Pour over the top of the blueberries. Stir together all of the streusel topping ingredients together in a small bowl until fully combined. Crumble over the top of the cake.
Bake the cake at 375 degrees for about 30-35 minutes until the top of your cake is golden brown. Enjoy!
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