It’s Summertime! My favorite time of year. Fruit is plentiful in the spring & summer, and I enjoy eating a lot of anti-oxidant rich berries, like Blackberries, raspberries, blueberries and strawberries. When I first went keto, I didn’t allow myself ANY fruit that summer, except for fruit flavored gelatin, lol! It was a sad, sad summer. The next summer, I just had to have some fruit, and it turns out that most of my favorites are berries, which are much lower in carbohydrates that things like Mangos and Bing Cherries.
Sooo, I’ve been experimenting in the kitchen for the past couple of years, and if I do say so myself, I’ve come up with some really delicious food, that is extremely low in carbohydrates.
In case you are not aware of what to look out for, here is the skinny: no starches. No rice, potatoes, bread or pasta. No corn, and no juice, and even watch some of your fruits, like bananas and mangos – these are seriously high in frucose, which of course means high carbohydrates, or what I call a high glycemic index. Grapes, raisens and craisens too (sorry!). Seriously! It’s pretty hard at first, but after 3-4 days your tastebuds & brain get reprogrammed, and it’s all downhill from there.
Today, I’m going to share with you my modified recipe for “Cream Cheese Blackberry Crumb Cake”. Basically, I’ve just substituted Lakantos Monkfruit for the sugar, and replaced half of the flour with almond flour. NO xanthan gum required. You can also make this with raspberries or blueberries to mix it up.
This recipe is so well loved, and made so often at my house, I almost have it memorized. You will need:
a 9″ springform pan
2 Tbsp sugar
2 Tbsp Lakanto Monkfruit
8 oz Philly Cream Cheese
One EB egg white
2 packages of fresh or frozen blackberries – enough to cover all the cream cheese filling
3/4 cup King Arthur All-Purpose Flour
3/4 Cup Almond Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp salt
1/4 cup sugar
1/4 cup Lakanto Monkfruit
3/4 cup of Sour Cream (I generally use Breakstones, or Publix brand)
6 Tbsp Land O’Lakes butter or margarine (softened)
One EB egg, and the yolk from the egg used in the filling
One tsp vanilla extract
3 Tbsp sugar
3 Tbsp Lakanto Monkfruit
1/4 cup King Arthur All-Purpose Flour
1/4 cup Almond Flour
3 Tbsp cold butter or margarine
Mix your filling first. In a separate bowl, make the cake batter, starting with the wet ingredients, and blending until smooth, and then adding in the sweeteners, and finally the flours. Pour 1/2 of it into a greased 9″ springform pan. Pour and smooth the filling over the top of the cake. Sprinkle the blackberries over the filling, be generous.
Cut your butter/margarine into the flour and sweeteners for the topping, and then crumble this over the top of your berries.
Bake for about 45 minutes at 350° F. It will appear a big gooey due to the cream cheese, but it will set-up nicely in about 30-40 minutes. You should be able to get at least 8 generous slices. Enjoy!
2 thoughts on “Keto Blackberry Crumb Cake”
The texture of this looks wonderful!
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