Such a delightfully easy recipe and what a time saver!  Gelatin is not required. The frosting makes this cake, so don’t be tempted to skip it. Make the frosting the night before as well.  This is a very simple blueberry coffee cake.  I'm going to make another one soon, but, believe me, it will probably be more calorific than this simple cake, because it is more elaborate.  However, sometimes one doesn't mind breaking the calorie bank when it is a special occasion.  

1 egg
Liquid sweetener to equal 2/3  cup (150 mL)
1/cup powdered erythritol (75 mL)
11/2  cups Gluten-Free Bake Mix 2 (375 mL)
11/2  tsp baking powder (7 mL)
1/4  tsp salt (1 mL)
3 tbsp water (45 mL)
2 tbsp whipping cream (30 mL)
3 tbsp butter, melted (45 mL)
1 cup frozen blueberries (250 mL)
Vanilla Cream Frosting, page___, OR

In food processor, process egg, liquid sweetener and erythritol.  In medium bowl, combine Gluten-Free Bake Mix 2, baking powder and salt.  Add alternately with water and whipping cream.  Stir in butter.  Fold in blueberries.  Pour into an 8-inch (20 cm) square baking dish. Cover and chill overnight.  Remove from refrigerator 30 minutes before baking.  Bake at 350°F (180°C) 25 to 30 minutes, or until turning golden brown around the edges.  Frost when at room temperature with Vanilla Cream Frosting or Better than Betty Frosting .

Yield: 16 servings
1 serving/with frosting
81.8/115.9 calories
2.2/4.3 g protein
6.5/9.1 g fat
3.2/3.6 g carbs


 A delicious frosting that would be excellent on low-carb cinnamon rolls, cinnamon muffins or cupcakes.

8 oz spreadable cream cheese* (250 g)
Liquid sweetener to equal 2/cup (150 mL)
6 tbsp powdered erythritol, sifted* (90 mL)
1/4  cup unsalted butter, melted (60 mL)
1 tsp vanilla extract (5 mL)
11/4  cups vanilla whey protein (300 mL)

In food processor, place spreadable cream cheese, melted butter, powdered erythritol and vanilla extract.  Process very well until powdered erythritol is no longer in discernible lumps.  Add vanilla whey protein and process again until smooth.  Refrigerate until frosting spreads easily.

Helpful Hints:  *For a firmer frosting, use regular cream cheese, which has been softened either from standing at room temperature for an hour or by nuking in the microwave oven briefly.

This frosting is better for bundt cakes or other cakes in one layer or sweet breads, etc. This  recipe makes enough to frost between two layers of cakes or for a 9 x 13-inch (23 x 33 cm) cake. If you leave the frosted cake in the refrigerator uncovered, the frosting firms up in a rather delightful way, but if you keep it covered, it remains spreadable and soft.  Either way, it’s great.  What I also mean is that if you keep the frosting in a closed contained in the refrigerator, it remains spreadable.

To figure out the carbs if you were to use, say, only 1 cup (250 mL) of frosting, you would say, 16 tbsp in a cup, therefore, 16 x 0.5 g carbs = 8 g net carbs.  That amount of frosting would be enough for an 8-inch (20 cm) single layer cake or 12 cupcakes.  This frosting should freeze well.  However, any extra frosting will never go waste – it’s good on so many baked goods, or just on its own, a spoonful here and there!

Yield:  13/4  cups (425 mL)
1 tbsp per serving
41.7 calories
3.0 g protein
3.1 g fat
0.5 g net carbs