Tender low carb coffee cake with a delicious filling of cream cheese and fresh raspberries. A perfect addition to any holiday brunch. This keto cream cheese coffee cake is sure to please. Now with an instructional video. This post is sponsored by Bob’s Red Mill.

Cake Batter:

  • 2 cups almond flour
  • 1/3 cup coconut flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup butter softened
  • 2/3 cup granulated Swerve Sweetener
  • 3 large eggs room temperature
  • 3/4 tsp almond extract
  • 1/2 cup unsweetened almond milk (or half heavy cream/half water)


  • 8 oz cream cheese softened
  • 1/2 cup granulated Swerve Sweetener (can use powdered too)
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1 ½ cup fresh raspberries rinsed and dried


  • 2 tbsp sliced almonds


  1. 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).
  2. For the cake batter, combine the almond flour, coconut flour, baking powder, and salt in a medium bowl.
  3. In a large bowl, beat the butter with the sweetener until well combined. Beat in the eggs and almond extract.
  4. 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.
  5. For the filling, beat the cream cheese with granulated sweetener until smooth. Beat in the egg and vanilla extract until well combined.
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