BLUEBERRY COFFEE CAKE - GF

By aerin8

http://low-carb-news.blogspot.com/2013/10/special-blueberry-coffee-cake.html

Ingredients

• 3 eggs
• 1/4 cup butter, melted (60 mL)
• 2 tbsp sour cream (30 mL)
• Liquid sweetener to equal 2/3 cup (150 mL)
• sugar
• 1/3 cup granulated erythritol (75 mL)
• 11/2 tsp vanilla extract (7 mL)
• 21/2 cups Gluten-Free Bake Mix, (625 mL)
• 1 tsp baking powder (5 mL)
• 1/2 tsp baking soda (2 mL)
• 1/4 tsp salt (1 mL)
• 3/4 cup low-carb milk, OR (175 mL)
• almond milk, OR mixture of cream and water
• 11/2 cups frozen blueberries (NOT fresh) (375 mL)
• 1 tbsp Gluten-Free Bake Mix (15 mL)
• VANILLA CREAM FROSTING
• 8 oz spreadable cream cheese* (250 g)
• Liquid sweetener to equal 2/3 cup (150 mL)
• sugar
• 6 tbsp powdered erythritol, sifted* (90 mL)
• 1/4 cup unsalted butter, melted (60 mL)
• 1 tsp vanilla extract (5 mL)
• 11/4 cups vanilla whey protein (300 mL)

Details

Servings 12
Preparation time 20mins
Cooking time 70mins
Adapted from low-carb-news.blogspot.com

Preparation

Step 1

Preheat oven to 350°F (180°C). Grease an 8-inch (20 cm) nonstick springform pan and dust with bake mix. In food processor, process eggs, butter, and sour cream. Add liquid sweetener, erythritol and vanilla extract; process very well.

In medium bowl, combine Gluten-Free Bake Mix 1, baking powder, baking soda and salt; stir well. Add half the dry ingredients with half the “milk” of choice and process; repeat. In medium bowl, combine frozen blueberries and 1 tbsp (15 mL) Gluten-Free Bake Mix 1. Stir into batter. The batter will be very thick (this is normal – the frozen blueberries will help moisten the batter while the cake bakes). Drop batter in prepared springform pan, smoothing the surface with the back of a spoon.

Bake 45 to 50 minutes, or until turning light brown in places and a knife inserted in cake comes out clean. Allow to cool completely on a cake rack. Run knife around perimeter of springform pan and release cake. Frost if desired.


Helpful Hints: Keep at room temperature for 24 hours, but after that make sure to cover and refrigerate the cake. Take out 2 hours before serving again.

Yield: 12/16 servings
1 serving
168.4/126.3 calories
5.9/4.4 g protein
13.2/9.9 g fat

5.3/4.0 g net carbs

Frosting:

In food processor, place spreadable cream cheese, melted butter, powdered erythritol and vanilla extract. Process very well until powdered erythritol is no longer in discernible lumps. Add vanilla whey protein and process again until smooth. Refrigerate until frosting spreads easily.

Helpful Hints: *For a firmer frosting, use regular cream cheese, which has been softened either from standing at room temperature for an hour or by nuking in the microwave oven briefly.