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Keto Strawberry Danish Coffeecake is such a special breakfast or brunch pastry to serve. A tender, buttery coffeecake batter envelops a layer of cream cheese and dollops of strawberry jam — making a fragrant and incredibly delicious baked good you can’t resist. Primal, Low Carb and Gluten-free.
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Ingredients in Keto Strawberry Danish Coffeecake
The ingredients in this coffeecake recipe are all the usual ones you’re used to seeing in low carb pastry recipes! Eggs, coconut flour, a little almond flour, granulated sweetener, cream cheese, butter, coconut cream OR heavy cream, vanilla extract, baking soda and sea salt.
A quick homemade Strawberry Jam is made with fresh or frozen strawberries, a little corn starch (low in carbs! because so little is used; with Primal alternative) and granulated sweetener.
How to make Keto Strawberry Danish Coffeecake
There are three layers to this coffeecake:
- We first make the Strawberry Jam, just stirring the ingredients in a small saucepan until the berries thicken into a saucy jam.
- The Cake layer is the main recipe, and it’s a simple process of beating room temperature cream cheese and butter, and then adding the eggs, cream and dry ingredients.
- The last layer is the Cream Cheese Filling — oh so yummy! This filling gives the coffeecake its special danish quality, that’s utterly comforting, familiar and delicious! For this recipe, we simply beat together room temperature cream cheese, eggs, granulated sweetener and vanilla.
To assemble, scrape 3/4 of the Cake Batter into a greased baking dish. Top with all of the Cream Cheese Filling. Dollop with spoonfuls of Strawberry Jam. Then the final bit of Cake Batter is dolloped over the surface and smoothed out a bit.
When baked, everything rises and bakes together. Most of the layers are concealed and create a filling that’s revealed when the coffeecake is cut and served.
Before serving, refrigerate fully cooled Keto Strawberry Danish Coffeecake overnight, or for 2 to 3 hours. This helps to set the cream cheese layer.
How delicious is Keto Strawberry Danish Coffeecake
I know, haha!, this ^^ is a funny heading for a paragraph. But I can’t resist telling you that this is one of my favorite of all-time creations! I’ve been baking for so many years, yet it remains both a job and a hobby that I love. I’ve created so many baked goods because I love to make and enjoy them — and this Keto Strawberry Danish Coffeecake is one of my all. time. favorites.
The look. The smell. The texture of the cake edges. The filling. And all of it together. Pastries are one of life’s great comfort foods (right up there with chocolate cake and homemade ice cream!), and this pastry really impresses. (My husband gives me lots of eyebrows up and down when he’s eating this treat. He loves loves this recipe too!)
Comment below, and let me know how you like it!!
How to store leftover coffeecake
Once cooled, cover the coffeecake well, and store in the fridge for up to 4 days.
You can also freeze any leftovers. I like to cut mine into squares, and freeze in a glass container with rubber lid, each piece on a square section of parchment paper, so it’s easy to remove one piece at a time.
To defrost, leave cake on the counter for 3 to 4 hours, or place in the fridge overnight.
Keto Strawberry Danish Coffeecake
- 10" square baking dish, or similar
- handheld or upright stand electric mixer
- 4 large eggs ideally at room temperature
- 1 cup coconut cream melted if solid and cooled to room temperature, or heavy cream
- 1 cup erythritol granulated, (or maple sugar for Primal)
- ⅔ cup + 1 Tablespoon coconut flour
- ½ cup butter room temperature
- 2 ounces cream cheese room temperature (¼ cup)
- 2 Tablespoons blanched almond flour (can be omitted for nut-free)
- 1 teaspoon vanilla extract optional
- ½ teaspoon baking soda sifted
- ¼ teaspoon sea salt
- 1 ½ cups strawberries fresh or frozen; if frozen, mostly defrosted; roughly chopped
- 2 Tablespoons granulated sweetener
- 2 teaspoons cornstarch (This tiny amount is low carb.) For Primal: Use 3 teaspoons tapioca flour/starch.
Cream Cheese Filling
- 8 ounces cream cheese room temperature
- ⅓ cup granulated sweetener or powdered
- 1 egg
- ½ teaspoon vanilla extract
- Start by making the Strawberry Jam (recipe below).Preheat oven to 325 degrees Fahrenheit. Grease 9" or 10" square baking dish. Set aside.
- In a small bowl, stir together the 2 Tablespoons granulated sweetener and cornstarch. Place strawberries in a small saucepan. Stir in the cornstarch mixture. Heat, stirring gently, over medium heat. Strawberries will exude some water as they're heated and then a sauce will thicken around them.
- Heat for about 5 minutes; the sauce may thicken before it ever simmers. Once thick and hot, remove from heat. Reduce heat to low as needed. Set aside.
Cream Cheese Filling
- For the Cream Cheese Filling, in a large bowl, beat the cream cheese with granulated sweetener until smooth. Add the egg and vanilla and beat again until well combined. Set aside while you make the Cake Batter.
- Combine dry ingredients: granulated sweetener (remaining 1 cup), coconut flour, almond flour, baking soda and sea salt in small mixing bowl.
- In large mixing bowl, beat together butter and cream cheese, for 20 to 30 seconds. Add dry ingredients, coconut cream, eggs and vanilla, and mix again until incorporated, about 20 seconds. Use a spatula to scrape the bottom and sides of the bowl and mix again briefly.
- Scrape about ¾ of the coffeecake batter into the prepared baking dish, spreading it out evenly.
- Pour and spread the cream cheese mixture over the batter in dish. Top with dollops of thickened strawberries. Dot the remaining batter over the filling in small spoonfuls. Smooth these out if you wish.
- Bake until golden brown with almost crispy edges, about 40 minutes. The center will be mostly set. Cool in the pan on a rack. Then transfer to the fridge for 2 to 3 hours (or overnight) before serving. Store leftovers in the fridge, covered. Dust with powdered "sugar". Cut into 9 portions and serve.
Robbie Sheppard says
Recipe much appreciated. Nice holiday treat!
Great, Robbie, so glad!
I have some fresh strawberries – perfect time to make this coffeecake!
Jean Choi says
The texture and the flavors are so perfect! Looks beautiful too with the powdered sugar.
I’m so glad you enjoyed the coffeecake, Jean! Thank you for coming back to comment! Yes, I always love how pretty a powdered sugar garnish is. 🙂
Kimberly Artinez says
What can I use to make the jam instead of cornstarch? I do not tolerate any corn products very well☹️
Hi Kimberly, Can you use tapioca flour/starch? I give that variation in the recipe itself. I hope that works for you? Or do you need a lower carb thickener? If so, you can use 1/2 teaspoon of xanthan gum. Many xanthan gums have trace amounts of corn, so you may want to find one that isn’t corn-based. I hope that helps!
Stacey Crawford says
This looks so good that I’m going to make this for Christmas brunch. Do you think I could use raspberries as well?
Hi Stacey, Thank you! Probably, re the raspberries. The only issue is that raspberries sometimes need more thickener, because they tend to be runnier. So you may need a bit more cornstarch/xanthan for the Keto version. You’re going for a runny jam consistency. If you ever use xanthan gum, it doesn’t need to be heated to thicken, so you could dust and whisk in a tiny bit more if needed.
Nart at Cooking with Nart says
I’ve had strawberry and coffee cake and think strawberry and coffee are such a great combination. Never tried any keto versions, though. Very interesting! Gonna have to give this a try 🙂
Great, Nart, hope you love it. Thanks for commenting. Can’t go wrong with strawberries, yellow cake and cream cheese filling! 🙂
Oh. my. goodness. This is like a dream come true! I haven’t had a danish in YEARS and I think I’m in heaven. Haha!
Ha, I agree, Raia! 😉 I just love this recipe. Thank you!!
Do you think this would also work with plums? I am allergic to strawberries.
Yes, that sounds so delicious! Just roughly chop them, same as you would with the berries and proceed as usual with the recipe.
So delicious! The strawberry goodness is in every bite! Perfect with a hot cup of tea!
Yes, I agree, so good with hot tea. I’m so happy you loved the coffeecake, and thank you for sharing!
This coffee cake turned out so delicious! I just loved that creamy filling — it was the perfect decadent touch.
Great, Amanda! I’m so glad, and thank you for commenting and rating the recipe. That’s really helpful! 🙂
Made this yesterday with a couple of small changes to make it non-dairy and it came out perfect. Thanks so much for sharing.
Wow, Deborah, so creative of you. You’re welcome, and thanks for sharing that you made a non-dairy version. I’m so happy you loved the recipe!
Lisa in AZ says
Megan, you’ve done it again!! The Strawberry Danish coffee cake is absolutely a taste of heaven on Earth! This recipe is easy and delicious…and very forgiving! I forgot to add the heavy cream(I tolerate raw dairy very well) and it tasted amazing!! Thank you for developing such wonderful recipes that being us all health and joy!!
Hi Lisa, great!!, I’m so glad for your heaven on earth baked good experience! 😉 Thank you for commenting! This is a favorite recipe for me too. 🙂 Blessings and smooches back!!
Nancy Kotheimer says
Hello Meghan. How would I make this recipe non-dairy? Do you happen to know of a good vegan cream cheese substitute?
Hi Nancy, I haven’t experimented with vegan cream cheeses in this recipe, so I’m sorry I can’t offer help in that area from my own experience, but I did find this recipe that looks like it works well for danishes: https://www.cookingoncaffeine.com/vegan-cream-cheese-filling-danishes/ If you try it, I’d love to hear back how it works. Another option is to make this vegan cream cheese: https://detoxinista.com/vegan-cream-cheese/ A store bought product like this one: https://miyokos.com/products/plainly_classic would probably sub in fine in this recipe too! 🙂 You have me wanting to try it now too! 😉
This looks delicious! I have a question about the nutrition info. It says it has 6 carbs and 8 fiber…that isn’t possible as fiber is a carb….Is it possible that the carbs listed is the “net carbs” figure?
Yes, that’s exactly right, Janet, the carbs listed is the net carbs.