SUGAR FREE BLUEBERRY COFFEE CAKE RECIPE | ALLRECIPES
A fabulous blueberry coffee cake with a crumb topping. This recipe is one from a local B&B that I replaced all the sugar with substitutes because I have diabetes. I have received all praise and 'I can't believe it is sugar free.' The sugar can be put back in if you want. Either way it is wonderful.
Provided by IBSERVICE
Categories Blueberry Desserts
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 1 - 9x13 inch pan
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, stir together the melted butter, milk, eggs, vanilla and 1 1/2 cups sugar substitute. Combine 3 cups of flour and baking powder; stir into the wet ingredients until just blended. Fold in the blueberries. Spread evenly in the prepared pan.
- In a small bowl, stir together the brown sugar substitute, 3/4 cup of flour, and cinnamon. Stir in the softened butter with a fork until the mixture is crumbly. Sprinkle over the top of the cake.
- Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. This cake is best served warm.
Nutrition Facts : Calories 362.9 calories, CarbohydrateContent 36.7 g, CholesterolContent 99 mg, FatContent 21.3 g, FiberContent 1.8 g, ProteinContent 6.7 g, SaturatedFatContent 12.9 g, SodiumContent 258.6 mg, SugarContent 5.6 g
DIABETIC CARROT CAKE RECIPE | EATINGWELL
With this luscious take on an all-time favorite, you can fit this low-sugar cake into a diabetic meal plan with style.
Provided by Diabetic Living Magazine
Categories Healthy Birthday Cake Recipes
Total Time 1 hours 10 minutes
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Grease and lightly flour two 8x1-1/2- or 9x1-1/2-inch round cake pans; line bottom of pans with waxed paper or parchment paper. Grease and lightly flour the waxed paper or parchment paper and the sides of the pans. Set aside.
- In a large bowl, stir together flour, flax seed meal, baking powder, pumpkin pie spice, baking soda and salt; set aside. In another large bowl, combine finely shredded carrot, eggs, granulated sugar, brown sugar and oil. Add egg mixture all at once to flour mixture. Stir until combined. Divide batter evenly among prepared pans, spreading evenly.
- Bake for 25 to 30 minutes for 8-inch pans, 20 to 25 minutes for 9-inch pans, or until a toothpick inserted near centers of the cakes comes out clean. Cool cakes in pans on wire racks for 10 minutes. Invert cakes onto wire racks. Cool completely.
- In a medium bowl, beat reduced-fat cream cheese (Neufchâtel) with an electric mixer on medium to high speed until smooth. Beat in vanilla. Gradually add powdered sugar, beating until smooth. Thaw 1-1/2 cups frozen light whipped dessert topping. Fold about 1/2 cup of the topping into the cream cheese mixture to lighten. Fold in the remaining whipped topping.
- Place one cooled cake layer on a serving platter. Top with half of the Fluffy Cream Cheese Frosting. Place the second cake layer atop the frosting; spread with the remaining frosting. If desired, garnish with coarsely shredded carrot.
Nutrition Facts : Calories 254.1 calories, CarbohydrateContent 33.6 g, CholesterolContent 3 mg, FatContent 11.5 g, FiberContent 2.6 g, ProteinContent 4.9 g, SaturatedFatContent 2 g, SodiumContent 187.8 mg, SugarContent 19.4 g
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