Welcome all! Papa G here. Today I present
something very special. My blueberry streusel cake. This recipe far exceeded
my expectations. It’s soft, moist and creamy all at the same time; with just
the right amount of sweetness and blueberry flavor. All of this and less
than four and a half net carbohydrates per slice. Let’s get started. Line the bottom of a
9-inch springform pan with some parchment paper. Lightly oil the sides
and set aside. For our cream layer, we’ll add four ounces of cream cheese to a
mixing bowl. Add some whole milk, plain Greek yogurt; some powdered sugar
substitute; and a little blueberry extract. With an electric mixer, blend
until combined. Add one egg white and be sure to save the yolk for the cake mix.
we’ll be using it later. Give another mix until smooth and set it aside. Now we’ll
work on the dry ingredients to our cake mix. To a separate bowl, we’ll add two
cups of almond flour; some baking powder; and a little salt. Give a mix with a
whisk to combine, as well as break down some of the clumping. Set this aside as
we’ll work on our wet ingredients. To a large mixing bowl, add 8 tablespoons of
room-temperature, unsalted butter; add some powdered sugar
substitute; and with an electric mixer, mix it together. Add two whole eggs and
the yolk we reserved from the cream layer. Add 1/2 a cup of whole milk, plain
Greek yogurt; some water; blueberry extract; and a little vanilla
extract. Mix with the electric mixer to combine. Add the dry ingredients and mix with a
spatula to combine, and set it aside as we work on the streusel topping. Add some
almond flour to a mixing bowl and a granulated sugar substitute equal to 1/3
cup of regular sugar. Give a mix with a whisk to combine. Now add 3 tablespoons
of chilled, unsalted butter, cut into cubes. With a pastry cutter or a fork,
break up the butter into the mix. Now we’re ready to assemble. Pour the cake
batter into the bottom of the pan and distribute it as evenly as possible. Pour
over our cream layer and gently spread evenly over the top. Distribute 1/4 cup
of blueberries randomly over the top. And now finally, sprinkle on our streusel
topping over the cream layer. Place in the middle of a preheated, 350°F
oven for 40 to 45 minutes or until done. If you notice it browning a bit faster
into cooking, loosely place a piece of foil over the top to prevent it from
burning. When done, let cool for at least 45 minutes. When it’s cooled, run a knife
along the edge and gently remove the ring. Serve and enjoy one of the best tasting, low carbohydrate desserts you’ll every try! There you have it folks! My blueberry streusel cake. A sweet and creamy
low carbohydrate dessert. I hope you enjoyed this video. If you did, please like and
consider subscribing. Thanks for watching and I’ll see you next time!