Raspberry cream cheese coffee cake

Found this little gem of a recipe off Pinterest and put it to work in my kitchen. I used thawed berries not fresh. Turned out reall good. I also used “ super fine” ground almond flour which to me has a lighter texture. I ordered it online.  I would like to try this with chopped strawberries next time. Also of note- I would add a few more berries. I didn’t put the almonds on top but I’m suee it would be good and I didn’t have granulated sugar, just used all stevia liquid and tried to convert  I tasted the mix before I added the eggs  

enjoy!

“INGREDIENTS

CAKE BATTER

• 2 cups almond flour
• 1/3 cup coconut flour
• 2 tsp baking powder
• 6 tbsp butter, softened
• 1/2 cup granulated Swerve Sweetener
• 3 large eggs, room temperature
• 3/4 tsp almond extract
• 1/4 tsp liquid stevia extract
• 1/2 cup unsweetened almond milk

FILLING

• 8 oz cream cheese, softened
• 1/4 cup granulated Swerve Sweetener
• 1 large egg
• 1/2 tsp vanilla extract
• 1/4 tsp liquid stevia extract
• 1 1/2 cup fresh raspberries, rinsed and dried

TOPPING

• 2 tbsp sliced almonds

DIRECTIONS

1. Preheat 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 almond flour, coconut flour and baking powder in a medium bowl.
3. In a large bowl, beat butter with granulated sweetener until well combined. Beat in eggs, almond extract and stevia extract.
4. Beat in half of almond flour mixture, then beat in almond milk. Beat in remaining almond flour mixture until combined. Scrape down sides of bowl and beaters as needed. Set aside while making the filling.
5. For the filling, beat cream cheese with granulated sweetener until smooth. Beat in egg, vanilla extract and stevia extract until well combined.
6. To assemble the cake, spread about two thirds of the batter in prepared baking pan, smoothing the top with a knife or an offset spatula.
7. Pour 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. Remove and let cool completely, then transfer to refrigerator to chill for at least 1 hour.
9. Keep refrigerated until served.

by Carolyn

RECIPE NOTES

Serves 12. Each serving has 8.96 g of carbs and 3.79 g of fiber. Total NET CARBS = 5.27 g.

Food energy: 271kcal
Total fat: 22.40g
Calories from fat: 201
Cholesterol: 82mg
Carbohydrate: 8.96g
Total dietary fiber: 3.79g
Protein: 8.03g”