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Keto Blueberry Coffee Cake & Frozen Vanilla Custard

Baking without a recipe for the first time

Ingredients

Coffee Cake Base
  • 2 cups almond flour
  • 2 tsp ground coffee
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3 tbsp powdered erythritol
  • 2 tsp lemon zest (optional)
  • 2 eggs
  • 1/2 cup walnut milk (or whatever you have on hand)
  • 3 tbsp butter softened
  • 1 tsp vanilla extract
  • 15 drops stevia
Blueberry Sauce
  • 20 blueberries
  • 2 tbsp butter melted
  • 1 tsp vanilla extract
  • 3 tbsp heavy whipping cream
  • 2 tbsp lemon juice
  • 10 drops of stevia
  • 1 tbsp powdered erythritol
Nutty Topping
  • 3 tbsp chopped pecans (or a nut of your preference)
  • 2 tbsp almond flour
  • 2 tbsp butter
  • 5 drops stevia
Frozen Custard
  • 2 cup heavy whipping cream
  • 2 tbsp powdered erythritol
  • 4 egg yolks
  • 2 tsp vanilla extract

Instructions

Blueberry Coffee Cake
  • Preheat oven to 350 degrees
  • Combine all ingredients for Coffee Cake Base
  • Pour into a 6in by 6in square glass container (oven safe)
  • In a saucepan on medium heat, add all ingredients for blueberry sauce
  • Cook sauce until its a dark blue color, constantly stirring and breaking up the berries with a spoon
  • Taste the sauce to ensure it's sweet enough to your liking (I don't know how sweet your berries are 🤷‍)
  • Pour the sauce in streaks over the cake batter
  • Carefully swirl the sauce into the batter being sure to leave streaks of color (don't over mix!)
  • Add to a pan on medium-high heat your chopped nuts
  • Constantly stir and let nuts roast lightly
  • Add the almond flour and roast until lightly browned
  • On low heat, add the butter and stevia and mix until you get a crumby mixture (add more almond flour if needed)
  • Add crumbly mixture atop the cake batter mixture
  • Place in the oven for 25 minutes or until a toothpick can be poked into the cake coming out clean
  • Let cool before serving (or don't)
Frozen Custard
  • In a saucepan on low-medium heat, add cream and sweetener
  • On low heat, constantly stir until the mixture has reduced by 30%
  • Turn off heat and allow mixture to cool by stirring every few minutes
  • Mix egg yolks and vanilla in a tupperware container (preferably one that can hold atleast 2 cups of cream)
  • Carefully add cream to the egg mixture slowly constantly stirring so you don't cook the egg
  • Place mixture in the freezer and stirring once every other hour
  • Scoop and serve mixture with blueberry coffee cake

Coffee Cake

Frozen Custard

My experience making this... (coming soon!)