![]() I’m using a combination of xylitol and golden monk fruit sweetener because I cannot stand too much cooling effect.Please use discretion when baking and eating products with it, making sure your pets aren’t around. Also, xylitol is highly toxic to dogs/pets. ![]() Because we’re using xylitol, it’s best you allow this cake to cool to room temperature completely so that it doesn’t fall apart. I highly recommend you use the xylitol that isn’t made from corn so that you can avoid any digestive issues.Whenever I’m baking, I always use one so that my results turn out perfect each and every time. In our year of 2019, it’s high time you guys get yourselves a kitchen scale. Don’t eat it too warm - not because it won’t taste good, but because it’s far too tender when it’s warm. When I tell you that this cake is best served either cold or at room temperature, I’m not playing games with you. It compliments the sweetness of the fresh blueberries and lemon zest. ![]() And that sour cream really lends an extra amount of delightfully yet mildly tangy tanginess that isn’t harsh nor overpowering. The cake itself is so buttery and moist, and it’s cradling those fat ass blueberries like it’s being paid to do so. Don’t get me wrong, the frozen ones were fine, but after using fresh it was just… so much better.Įverything about this recipe just works. I also used frozen blueberries, and I highly recommend fresh if you can get it. So this one is simply dusted with a keto-friendly powdered sweetener. My first version was drizzled with a lemony cream cheese glaze - and while that was FIRE, it was an extra step I knew I wouldn’t always want to take. The first time I made this keto crumb cake, I just kinda winged it and prayed for the best. The crumbly topping offers a great textural contrast, and it’s the perfect foundation for sugar-free vanilla ice cream to melt into those nooks and crannies. Buttery, tender, melt-in-your-mouth sour cream cake studded with fat juicy organic blueberries and scented with bright lemon zest. Like, I swear there was just a lot of joyful frustration and head-shaking as we ate this. It’s almost criminal how good this low carb cake is. (Just see every cake I’ve ever decorated–this tip lets you add the cutest dollops of frosting to your cakes and cupcakes even if you have NO DECORATING SKILLS at all.) And these pastry bags are the only ones I ever use.īlueberries and lemons really were meant to be together and I’m so glad that spring is finally (almost) here so I can celebrate berry season in style.Prepare yourselves for this insanely moist and tender keto sour cream blueberry crumb cake. As for how you decorate your cake, I love using my open star tip. You could even add some lemon zest to your cream cheese frosting if you were so inclined I opted for plain ol’ vanilla to flavor my frosting but it would be delicious either way. (Speaking of zest, I highly recommend using a microplane rather than a regular lemon zester because a rasp gives you much finer zest so no one’s biting into fat hunks of peel. ![]() Just be sure to start it a day ahead of time because the cheesecake layer needs to chill in the fridge overnight before you assemble your cake.Īnd as for the lemon layer, we’re keeping things easy and using a box cake mix–but we’re doctoring it up a bit with some lemon pudding and lemon zest. If you can make a regular layer cake then you can absolutely make one with a cheesecake layer. If you’re looking for something special to serve for Easter (or Mother’s Day, or ANY day at all this spring) then give this beauty a try. But oh well.Ĭould a dessert be more perfect for spring? Doesn’t it just conjure images of crocuses blooming and Easter bunnies hopping around carrying baskets of jelly bean-filled eggs? (Bee tee dubs, I’ll trade you my green ones for your black ones. Which isn’t the safest thing when I’m wielding a giant cake-slicing knife. My celebratory cry at seeing the gorgeous purple was alarming enough for Cookie to abandon her chew toy, run into the kitchen, and launch herself at my knees. I was terrified that the blueberry cheesecake layer would turn out to be greenish-blue so the cake sat in the fridge for a couple of days while I procrastinated slicing into it. ![]()
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