OVERNIGHT
BLUEBERRY COFFEE CAKE
Such a delightfully easy recipe and what
a time saver! Gelatin is not required. The
frosting makes this cake, so don’t be tempted to skip it. Make the frosting the
night before as well. This is a very simple blueberry coffee cake. I'm going to make another one soon, but, believe me, it will probably be more calorific than this simple cake, because it is more elaborate. However, sometimes one doesn't mind breaking the calorie bank when it is a special occasion.
1 egg
Liquid sweetener to equal 2/3
cup (150 mL)
sugar
1/3 cup
powdered erythritol (75 mL)
11/2 tsp baking powder (7 mL)
1/4
tsp salt (1 mL)
3
tbsp water (45 mL)
2
tbsp whipping cream (30 mL)
3
tbsp butter, melted (45 mL)
1
cup frozen blueberries (250 mL)
Vanilla Cream Frosting, page___, OR
In food processor, process egg, liquid sweetener and erythritol. In medium
bowl, combine Gluten-Free Bake Mix 2, baking powder and salt. Add alternately with water and whipping
cream. Stir in butter. Fold in blueberries. Pour into an 8-inch (20 cm) square baking
dish. Cover and chill overnight. Remove
from refrigerator 30 minutes before baking.
Bake at 350°F
(180°C) 25 to 30 minutes, or until turning golden brown around the edges. Frost when at room temperature with Vanilla
Cream Frosting or Better than Betty Frosting .
Yield: 16 servings
1
serving/with frosting
81.8/115.9
calories
2.2/4.3
g protein
6.5/9.1
g fat
3.2/3.6
g carbs
VANILLA CREAM FROSTING
A delicious frosting that would be excellent
on low-carb cinnamon rolls, cinnamon muffins or cupcakes.
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)
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.
This frosting is better for bundt
cakes or other cakes in one layer or sweet breads, etc. This recipe makes enough to frost between two
layers of cakes or for a 9 x 13-inch (23 x 33 cm) cake. If you leave the
frosted cake in the refrigerator uncovered, the frosting firms up in a rather
delightful way, but if you keep it covered, it remains spreadable and
soft. Either way, it’s great. What I also mean is that if you keep the
frosting in a closed contained in the refrigerator, it remains spreadable.
To figure out the carbs if
you were to use, say, only 1 cup (250 mL) of frosting, you would say, 16 tbsp
in a cup, therefore, 16 x 0.5 g carbs = 8 g net carbs. That amount of frosting would be enough for
an 8-inch (20 cm) single layer cake or 12 cupcakes. This frosting should freeze well. However, any extra frosting will never go
waste – it’s good on so many baked goods, or just on its own, a spoonful here
and there!
Yield:
13/4 cups (425 mL)
1 tbsp
per serving
41.7
calories
3.0
g protein
3.1
g fat
0.5
g net carbs