Raspberry Cream Cheese Coffee Cake (Keto)

Raspberry Cream Cheese Coffee Cake (Keto)
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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Raspberry Cream Cheese Coffee Cake (Keto) calories by ingredient


Introduction

Keto-friendly breakfast option. Keto-friendly breakfast option.
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 drained

    For the cake:
    1 and 1/4 cups almond flour (140 grams) + cup coconut flour (29 grams)
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    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

Tips

Baking time may take much longer; each oven is different.


Directions

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.