Raspberry Cream Cheese Coffee Cake KETO (Carolyn)

Servings:  1/16 of cake | Net Carbs: 3.6

This seriously is a dreamy keto coffee cake recipe. It hits all the right notes, tender cake filled with creamy cheesecake and raspberries. Trust me, you’re going to love it!  Low carb almond flour coffee cake with a ribbon of cream cheese and studded with fresh raspberries. This might just be my most popular keto coffee cake recipe!

Ingredients:

Cake Batter:

• 2 cups almond flour
• ⅓ cup coconut flour
• 2 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup butter softened
• ⅔ cup granulated Swerve Sweetener
• 3 large eggs room temperature
• ¾ teaspoon almond extract
• ½ cup unsweetened almond milk (or half heavy cream/half water)

Filling:

• 8 oz cream cheese softened
• ½ cup granulated Swerve Sweetener (can use powdered too)
• 1 large egg
• ½ teaspoon vanilla extract
• 1 ½ cup fresh raspberries rinsed and dried

Topping:

• 2 tablespoon sliced almonds

Instructions:

Preheat the oven to 325F and grease a 9-inch square baking pan (you can also use an 8x8 pan, but you will need to bake the cake for longer).

For the cake batter, combine the almond flour, coconut flour, baking powder, and salt in a medium bowl.

In a large bowl, beat the butter with the sweetener until well combined. Beat in the eggs and almond extract.

Beat in the almond flour mixture until combined, scraping down sides of bowl and beaters as needed. Beat in the almond milk until well combined. Set aside while making the filling.

For the filling, beat the cream cheese with granulated sweetener until smooth. Beat in the egg and vanilla extract until well combined.

To assemble the cake, spread about two thirds of the cake batter in the prepared baking pan, smoothing the top with a knife or an offset spatula.

Pour the cream cheese mixture over batter in pan and sprinkle with raspberries. Dot the remaining batter over the filling in small spoonfuls, allowing some of the filling to peek through. Sprinkle with sliced almonds.

Bake 35 to 40 minutes, or until top is light golden brown and filling is just set but still jiggles slightly in the middle. Remove and let cool completely, then transfer to refrigerator to chill for at least 1 hour.

Keep refrigerated until served.

NOTES:

This delicious low carb recipe is an almond flour coffee cake with a cheesecake filling. It’s really not hard to make, but here are some tips for success.

Use good blanched almond flour. I always use Bob’s Red Mill because I know it produces consistent results for my recipes. This cake is actually made with both their almond flour and coconut flour.

Make the cake batter first, and spread two thirds of it in a prepared baking pan. I used a 9×9 metal pan. Be sure to spread the batter all the way to the edges of the pan. My favorite tool for this is my little offset spatula from Ateco. It’s one of my most useful kitchen tools and it only costs $5! Check it out HERE.

Prepare the cheesecake filling and pour it over the cake batter, and spread it to the edges as well. Then dot the raspberries over. If you want to cut back on the carbs a little, use just a cup of raspberries.

Fresh raspberries are best, because they don’t bleed as much during baking as the frozen ones. But you can use frozen and the end results will be just as delicious.

Take the cake out when the top is golden but the center still jiggles a little bit. This ensures that your cheesecake filling won’t be overcooked and too hard. This should be ooey and gooey!

I flavored my batter with almond extract, because almond and raspberry is a dreamy combination. But if you want to stick with vanilla, that’s fine too.

As for sweeteners, you can use your favorite granulated sweetener for the cake. The filling can work with either granulated or powdered sweeteners.

Want to make a dairy-free cream cheese coffee cake? Coconut oil works well for the butter and Kite Hill Almond Milk Cream Cheese is great in the filling!

Source:  All Dream I Dream About Food