Raspberry Cream Cheese Coffee Cake (Keto)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
For the filling:• 50 grams erythritol + 8 drops stevia• 8 oz. cream cheese - softened (I like to use half full fat, half Neufchatel)• 1 egg white• 1 cup raspberries-washed and well drainedFor the cake:• 1 and 1/4 cups almond flour (140 grams) + ¼ cup coconut flour (29 grams)• 1 teaspoon baking powder• 1/2 teaspoon baking soda• ½ tsp. xantham gum• 1/4 teaspoon salt• 6 Tablespoons unsalted butter- softened• 70 grams erythritol + 30 grams Truvia + a few drops Stevia • 2 eggs + 1 egg yolk• 3/4 cup sour cream (180 grams)• 1 teaspoon vanilla extract• 2 Tbsp. buttermilk (30 grams)For the streusel topping:• 40 grams erythritol + 27 grams Truvia• 1/2 cup almond flour (56 grams)• 4 tablespoons butter-chilled and cubed
1. Preheat oven to 350F. Grease 8 or 9 inch springform pan and line the bottom with parchment paper. Set aside.
2. To make the filling: Mix together the cream cheese, erythritol and stevia on medium-low speed until creamy. Add egg white and mix on low just to combine. Set aside.
3. To make the cake batter: In a bow stir together flours, baking powder, baking soda, xantham gum, and salt, set aside.
4. Cream together the butter, Truvia, stevia, and erythritol on medium-low speed. Add eggs and egg yolk and vanilla. Can also add a splash of lemon extract if desired. Slowly mix in the flour mixture alternating with the sour cream and buttermilk. Transfer the batter into the prepared pan and smooth with a spatula. Spread the cream cheese filling on top. Place raspberries onto cream cheese filling.
5. To make the topping: Combine erythritol, Truvia, flour, and chilled cubed butter in a bowl. Stir with a fork or pastry blender until the mixture is crumbly.( Make sure the streusel is in pea-sized crumbs).
6. Sprinkle the streusel on top of raspberries.
7. Bake for 40-45 minutes or until a cake tester inserted in the center comes out clean. Cool on a rack, run a thin knife around the cake and loosen ring of springform pan.
8. Store in the fridge.
Serving Size: Makes 1 8" or 9" coffee cake
Number of Servings: 12
Recipe submitted by SparkPeople user KYLAEHRISMAN.
2. To make the filling: Mix together the cream cheese, erythritol and stevia on medium-low speed until creamy. Add egg white and mix on low just to combine. Set aside.
3. To make the cake batter: In a bow stir together flours, baking powder, baking soda, xantham gum, and salt, set aside.
4. Cream together the butter, Truvia, stevia, and erythritol on medium-low speed. Add eggs and egg yolk and vanilla. Can also add a splash of lemon extract if desired. Slowly mix in the flour mixture alternating with the sour cream and buttermilk. Transfer the batter into the prepared pan and smooth with a spatula. Spread the cream cheese filling on top. Place raspberries onto cream cheese filling.
5. To make the topping: Combine erythritol, Truvia, flour, and chilled cubed butter in a bowl. Stir with a fork or pastry blender until the mixture is crumbly.( Make sure the streusel is in pea-sized crumbs).
6. Sprinkle the streusel on top of raspberries.
7. Bake for 40-45 minutes or until a cake tester inserted in the center comes out clean. Cool on a rack, run a thin knife around the cake and loosen ring of springform pan.
8. Store in the fridge.
Serving Size: Makes 1 8" or 9" coffee cake
Number of Servings: 12
Recipe submitted by SparkPeople user KYLAEHRISMAN.
Nutritional Info Amount Per Serving
- Calories: 303.4
- Total Fat: 27.6 g
- Cholesterol: 97.5 mg
- Sodium: 92.5 mg
- Total Carbs: 5.4 g
- Dietary Fiber: 2.4 g
- Protein: 7.4 g
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