Keto Strawberry Danish Coffeecake

two pieces of coffeecake with strawberries nearby

Keto Strawberry Danish Coffeecake

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.

Course Bread, Breakfast, Brunch, Side Dish

Cuisine American, French

Keyword coffeecake, danish, gluten-free, keto, low carb, primal, strawberry

Prep Time 35

Cook Time 40

Total Time 1 15

Servings servings

Calories 426kcal

Author Megan

Cost $6

Equipment

10" square baking dish, or similar
handheld or upright stand electric mixer
oven

Ingredients

Cake Batter

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

Strawberry Jam

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

Instructions

Start by making the Strawberry Jam (recipe below).
Preheat oven to 325 degrees Fahrenheit. Grease 9" or 10" square baking dish. Set aside.

Strawberry "Jam"

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.

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.

Notes

Process photos

Nutrition