Raspberry Cream Cheese Coffee Cake #healthydessert #ketodiet

 Delicate low carb espresso cake with a heavenly filling of cream cheddar and new raspberries. An ideal expansion to any occasion early lunch. This keto cream cheddar espresso cake makes certain to please. Presently with an instructional video. This post is supported by Bob's Red Mill. 

This raspberry cream cheddar espresso cake formula was first distributed in 2014. It's a lasting most loved so I figured it is acceptable to give it an update with a how to video. It's similarly as scrumptious as could be! 

You realize what makes me unimaginably upbeat? The way that raspberries fit well on a keto diet. I've cherished raspberries the mostest, since I was a minuscule child. It would be exceptionally hard for me to surrender them for good. Most berries are really low carb for what it's worth, however raspberries have the least net carbs in general. At 7.5g carbs and 4g fiber, you can undoubtedly appreciate a half cup of raspberries and remain well inside your macronutrient objectives for the afternoon. Include a little whipped cream for an incredibly delectable and simple bite or pastry.

Also Try Our Recipe : Cheesy Zucchini Casserole (Low Carb & Keto-Friendly)

Ingredients

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)

Filling:

• 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

Topping:

• 2 tbsp sliced almonds

Instructions

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.
6. To assemble the cake, spread about two thirds of the cake batter in the prepared baking pan, smoothing the top with a knife or an offset spatula.
7. Pour the cream cheese mixture over batter in pan and sprinkle with raspberries. Dot the remaining batter over the filling in small spoonfuls, allowing some of the filling to peek through. Sprinkle with sliced almonds.
8. Bake 35 to 40 minutes, or until top is light golden brown and filling is just set but still jiggles slightly in the middle. Remove and let cool completely, then transfer to refrigerator to chill for at least 1 hour.
9. Keep refrigerated until served.

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