Looking for a delicious and low-carb dessert option? Look no further than this mouth-watering Keto coffee cake with raspberry cream cheese. The perfect combination of sweet, creamy, and tangy flavors makes it the perfect treat for any time of day. And the best part? It’s easy to make with just a few simple ingredients. Keep reading for the full recipe and instructions so you can enjoy this tasty treat in no time.

How to Make a Delicious Keto Coffee Cake with Raspberry Cream Cheese: Recipe Inside!

Are you in the mood for a low-carb, keto-friendly coffee cake that’s bursting with flavor? If so, you’re in luck! This recipe for raspberry cream cheese coffee cake with keto ingredients is perfect for a weekend brunch or any time you want a sweet treat. Read on for the full recipe and nutrition information, plus some FAQs to help you get started.

Introduction

Coffee cake has always been a staple of morning routines, but finding a recipe that fits within a keto diet can be challenging. Fear not, this raspberry cream cheese coffee cake has everything you need to satisfy your sweet tooth without sacrificing your healthy eating habits.

To make this cake, you’ll need to start with four layers: cake bottom, cream cheese, raspberry, and streusel with almonds. Each layer is easy to make, and the final product is sure to impress your friends and family.

What You’ll Need

Raspberry sauce

• 1/4 cup stevia/erythritol blend
• 1/2 tsp xanthan gum
• 1/4 cup water
• 1 tsp lemon juice
• 1/2 cup raspberries

Cream cheese filling

• 1 cup cream cheese
• 1/4 cup stevia/erythritol blend
• 1 egg
• 1 tsp vanilla extract

Cake

• 2 cups almond flour
• 1/2 cup stevia/erythritol blend
• 2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup butter, softened
• 1/4 cup sour cream
• 4 eggs
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 1/2 tsp almond extract

Streusel topping

• 1/2 cup sliced almonds

Directions

1. Preheat oven to 350°F. Grease a 9-inch springform pan with cooking spray.
2. In a small bowl, mix together the raspberry sauce ingredients. Set aside.
3. In a medium bowl, beat the cream cheese, stevia/erythritol blend, egg, and vanilla extract until smooth. Set aside.
4. In a large mixing bowl, whisk together the almond flour, stevia/erythritol blend, baking soda, and salt.
5. In another bowl, beat the butter until creamy. Add in the sour cream, eggs, almond milk, vanilla extract, and almond extract, and mix until well combined.
6. Add the wet ingredients to the dry ingredients and mix until smooth.
7. Pour half of the batter into the prepared pan, then spoon the cream cheese mixture on top. Cover the cream cheese mixture with the raspberry sauce. Pour the remaining batter on top.
8. Sprinkle the sliced almonds over the top of the batter.
9. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
10. Serve and enjoy!

Nutrition Information (per serving)

• Calories: 299
• Fat: 26g
• Protein: 8g
• Total Carbs: 9g
• Fiber: 4g
• Net Carbs: 5g

FAQs

1. Can I use a different type of nut flour instead of almond flour?

• Yes, you can use hazelnut flour or coconut flour if you prefer.

2. Can I use frozen raspberries instead of fresh?

• Yes, frozen raspberries will work just fine.

3. Can I substitute the stevia/erythritol blend with regular sugar?

• You can, but it will no longer be a keto-friendly recipe.

4. Can I make this cake the night before?

• Yes, just cover it with plastic wrap or foil and keep it in the fridge overnight.

5. Where can I find more keto recipes and tips?

• Check out Ruled.me for more recipes, knowledge, and even a 14-day diet plan.

Conclusion

Making a keto-friendly coffee cake is easier than you might have thought. This raspberry cream cheese coffee cake is a perfect blend of sweet and tangy, and the almond flour gives it a unique taste and texture. Give it a try and see for yourself!