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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.
- 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.