I enjoy a good piece of coffee cake on Saturday mornings with a nice hot black coffee. Although sometimes I want something a little more than a plain piece of coffee cake, albeit it is just as delicious. This raspberry cream cheese coffee cake hits that spot just right!
This keto coffee cake features 4 layers: a cake bottom, followed by a rich cream cheese layer, then the tart + sweet raspberry layer, and it’s topped off with a scrumptious streusel layer topped with almonds.
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
3 tablespoon stevia/erythritol blend
1/4 teaspoon xanthan gum
2 tablespoon water
1 tablespoon lemon juice
1 cup raspberries
Cream Cheese Filling:
8 ounce cream cheese, softened
2 tablespoon stevia/erythritol blend
1 large egg
1 teaspoon vanilla extract
2 cup almond flour
1/2 cup stevia/erythritol blend
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/4 cup butter, melted
1/4 cup sour cream
3 large egg
2 tablespoon unsweetened almond milk
2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 cup almonds, sliced
Nutrition Summary: This makes a total of 12 servings of Keto Raspberry Cream Cheese Coffee Cake. Each serving comes out to be 271 calories, 23.8g fat, 3.9g net carbs, and 8.3g protein.
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