Greetings to an absolutely delicious and sin-free low carb breakfast with the help of this soft coffee cake filled with cream cheese and freshly railed raspberry layer. This low carb recipe is as delicious as it is pretty and is ideal to serve for holiday brunch or any other time when you are hosting company. Loaded with healthy ingredients, this cake is a perfect treat for those of us who do not want to take in a lot of sugar.
Ingredients
For the Cake Batter:
- 2 cups almond flour
- ⅓ cup coconut flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup butter, softened
- ⅔ cup granulated Swerve Sweetener
- 3 large eggs, at room temperature
- ¾ teaspoon almond extract
- ½ cup unsweetened almond milk (or a mix of half heavy cream and half water)
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ½ cup granulated Swerve Sweetener (powdered Swerve can also be used)
- 1 large egg
- ½ teaspoon vanilla extract
- 1 ½ cups fresh raspberries, rinsed and dried
How to Make
1. Preparing the Cake Batter:
- First of all ensure that your oven is well preheated at 325:F (165C). Grease a 9 by 9 square baking plate and if you desire you can use an 8 by 8 baking plate but it takes a shorter time.
- In a medium size mixing bowl, tilt and mix the almond flour, coconut flour, baking powder, and salt. Leave this dry mixture to one side; you will be adding wet ingredients to it later.
- Taking a large bowl, Cream the butter along with the granulated swerve sweetener until light and fluffy. This normally takes approximately 2-3minutes using an electric mixer Attachments This is the bread baking process that I learnt that normally takes approximately 20-25minutes.
- This should be followed by adding the eggs one at a time and beating well after each addition is made. Pour in the almond extract.
- Slowly incorporate the dry flour mixture into the butter mixture, until everything is well incorporated. In this case it is recommended that the sides of the bowl should be scraped down as many times as possible.
- Last of all blend the unsweetened almond milk (or the liquid of your choice until the batter is evenly combined). Allow the batter to rest while you prepare the filling it .
2. Making the Cream Cheese Filling:
- In yet another medium bowl, using a mixer, whip the cream cheese which has been softened with the granulated Swerve Sweetener until creamy.
- Beat in the egg and vanilla essence and continue beating until all the ingredients are incorporated.
3. Assembling the Coffee Cake:
- Now, half of the batter is to be poured into the baking pan for preparing a thin cake, and the surface should be levelled with the help of a knife or an offset spatula.
- In this step use the cream cheese filling and pour it on the batter and spread it in an even way so that the sides of the filing will touch the side of the pan.
- Then pour the raspberries that were washed and drained, on top of the cream cheese layer, spreading them in an even manner.
- Place the rest of the cake batter on the top of the filling in small spoonfuls, to uncover the sides of the filling and raspberries occasionally. This makes the cake to look normal and at the same time assist in incorporating the filling throughout the cake.
- Optional, you may choose to include 2 tablespoons of sliced almond, to be added on top as garnish.
4. Baking and Cooling:
- For baking the cake place it in a preheated oven for about 35-40 minutes; however, it is okay if the top turns brown and the fillings in the middle are still slightly shaken. This is so as to ensure that the cheesecake filling does not set down before the time is due or the cheesecake filling becomes over-burnt while waiting for other parts of the cheesecake to bake.
- Remove the cake from the oven and allow, it to return to room temperature prior to frosting, or for ten minutes at least. Once the cake is baked it becomes cold, transfer the cake to fridge and let it chill for one hour before serving. This cold period enables the incorporation of the various flavours and the firms up and sets the fillings well into the gelatin.
Tips for Success
- Quality Almond Flour: Following are the tips which I would like to share to make it even better: You should use finely ground blanched almond flour for the purpose. Do not use almond meal; this will lead to the formation of grains in the cake.
- Fresh Raspberries: Although this recipe uses fresh raspberries, which do not release so much liquid into the cake during the baking process, and this result in the outstanding texture of the cake.
- Sweetener Options: In this recipe granulated Swerve sweetener is used, please use any keto friendly sweetener which you prefer. Powdered sweeteners are also effective in the filling to make the resultant product tender and soft.
- Dairy-Free Option: In this dairy free rendition use coconut oil instead of butter and use almond milk cream cheese in the filling.
- Baking Time: Be wary of the cake all through the baking session. The center should still be slightly ‘jiggly’ when you remove the cake from the oven to have a creamy cheesecake layer.
Keto Coffee Cake with Creamy Raspberry Cheesecake
This low carb keto coffee cake is so good for breakfast, brunch, or even as an evening snack. Precisely, it can be nicely served chilled or at room temperature. It goes well with coffee or tea and therefore can be consumed at any time of the day as a snack or a delicacy. Raspberry cheesecake baked in a tender cake bottom is as delicious as it sounds without taking you off your low carb diet.
Ingredients
- For the Cake Batter:
- 2 cups almond flour
- ⅓ cup coconut flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup butter, softened
- ⅔ cup granulated Swerve Sweetener
- 3 large eggs, at room temperature
- ¾ teaspoon almond extract
- ½ cup unsweetened almond milk (or half heavy cream/half water)
- For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ½ cup granulated Swerve Sweetener (or powdered Swerve)
- 1 large egg
- ½ teaspoon vanilla extract
- 1 ½ cups fresh raspberries, rinsed and dried
- For the Topping:
- 2 tablespoons sliced almonds
Directions
- Preheat the Oven: Position your oven rack in the lower third of the oven and preheat to 325°F |165°C. Coat a 9-inch square baking pan. An 8 by 8 pan can also be used, however the baking time may have to be altered slightly.
- Prepare the Cake Batter:
- In a separate bowl mix almond flour, coconut flour, baking powder, and salt.
- I used sweetener and butter which have been reserved to a large bowl and using a hand mixer beat the mixture until creamy.
- Finally, Beat about 2 ounces of egg and gradually stir into the batter, one egg at a time. To this add the almond extract.
- Slowly incorporate the dry ingredients into the butter, until the two are evenly blended.
- Pour the almond milk (or your chosen liquid combination) into the batter and fold until the batter is smooth. Set aside.
- Make the Filling:
- To this add the sweetener and beat the mixture until it becomes smooth especially the softened cream cheese.
- Stir the egg and the vanilla extract into the mixture until you get a homogenous mixture.
- Assemble the Cake:
- Drizzle about two-thirds of the cake batter into the prepared baking pan and level it.
- Spread the cream cheese mixture lightly over the batter and even it out.
- Once the cream cheese filling is ready, spread it on the crust and top it with the raw raspberries.
- Then with the reminder of the batter, spread it gently over the filling in small spoonful; ensuring some of the filling and raspberries show.
- Sprinkle with sliced almonds if desired or if you’re sending or using the dish for a party, add some sprinkles before serving.
- Bake and Chill:
- Bake for 35 minutes or until the top is golden brown for 1 more minute until it slightly sets in the middle.
- Allow the cake to cool to the pan and put in the refrigerator for at least an hour then serve.
- Serve: This cake is best served chilled; store it in the refrigerator until it is time to bring to the table. Here is a most delicious keto coffee cake that you should definitely try and have as your low-carb food.
Nutrition Facts
- Calories:219kcal
- Carbohydrates:6.8g
- Protein:6g
- Fat:18.1g
- Fiber:3.2g
