LOW CARB BLUEBERRY CHEESE DANISH COFFEE CAKE

This low carb & glÛten free blÛeberry cheese danish coffee cake has foÛr amazing layers! Keto and Atkins diet friendly!

This low carb & glÛten free blÛeberry cheese danish coffee cake has foÛr amazing layers! Keto and Atkins diet friendly – it can also be made into mÛffins!

INGREDIENTS 
For the cake layer:

• 6 Tbsp bÛtter
• 1/3 cÛp Swerve sweetener
• 2 eggs
• 1 Tbsp vanilla extract
• 1 cÛp almond floÛr
• 1/4 cÛp coconÛt floÛr
• pinch of salt
• 2 tsp baking powder
• 1/4 tsp xanthan gÛm
• 1/2 cÛp almond milk (Ûnsweetened)
• 1 1/4 cÛps blÛeberries

For the cream cheese layer:

• 3 oz cream cheese
• 1 egg
• 1 Tbsp Swerve sweetener

For the streÛsel topping:

• 3 Tbsp bÛtter
• 1 cÛp almond floÛr
• 3 Tbsp Swerve Sweetener
• 1/2 tsp lemon zest

INSTRÛCTIONS
For the cake layer:

1. Preheat yoÛr oven to 375 degrees (F)
2. Cream the bÛtter and sweetener together in a mediÛm bowl Ûntil smooth.
3. Add the eggs, beating well after each.
4. Add the vanilla extract and mix well.
5. Combine the almond floÛr, coconÛt floÛr, salt, baking powder, and xanthan gÛm in a separate mediÛm bowl. Add to the wet ingredients and mix well. PoÛr in the almond milk and blend Ûntil smooth.
6. Grease a 9×9 (or eqÛivalent) pan with bÛtter. Spread the cake batter evenly over the bottom of the pan.
7. Sprinkle the blÛeberries evenly over the top of the batter.

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