Keto Blueberry Cheesecake Coffee Cake
Preheat oven to 325
Grease 8x8 square pan
Cake:
Melt together:
1/4 cup each butter and olive oil, cool slightly
In a bowl add:
3 large eggs, beaten slightly
1/2 tsp vanilla extract
1/2 cup of half and half cream
Whisk together until well mixed.
In speparate bowl:
2 cups almond flour
3/4 cup granulated Monk Fruit
1/2 cup each coconut flour & psyllium husks
1/4 cup vanilla whey protein powder
2 tbsp ground flax
2 tsp baking powder
Stir to combine
Add:
Wet mixture and cooled butter/olive oil mix
Stir until mixed thoroughly. Remove 2 cups of the mixture into a separate bowl and set aside (Crumble topping).
Add:
1/3 cup coconut or almond milk
1/3 cup sour cream or balkan yogurt
Stir until just mixed.
Crumble Topping:
Reserved cake batter
1 tbsp cinnamon
3 tbsp granulated Monk Fruit (or sweetener of choice)
Mix well and set aside.
Filling:
In a bowl mix until smooth: 1/2 cup of softened cream cheese, 1/4 cup almond or coconut milk,1/2 tsp vanilla extract & 3 tbsp granulated Monk Fruit (or sweetener of choice).
1 cup fresh blueberries
Take 2/3 of the cake mixture and press into your pan evenly. Spread all but 1 tbsp of the cream cheese filling gently over the top of the cake. Spread the blueberries evenly over this. Crumble remaining cake batter evenly over the top and then spread the cinnamon crumble over this and fill in all holes in the batter.
Bake for 35 mins & remove to cool!
Drizzle with remaining cheesecake filling (add 1 tsp of coconut or almond milk if needed)
Serve & Devour
*I highly recommend making homemade whipped cream for the top as well- see recipe*