This Keto Raspberry Cream Cheese Coffee Cake recipe brings you the ultimate coffee cake experience. This coffee cake has a layer of cake made with almond flour, with a layer of cream cheese goodness, and then a jammy raspberry layer. The whole thing is topped off a low-carb almond streusel. Best of all, this coffee cake can be part of a low-carb, keto, gluten-free, Atkins, or Banting diet.
Preheat oven to 350º Fahrenheit. Grease a 9" springform round baking pan. Optional: line with parchment paper. Lining it makes it easier to remove from the pan.
In a small saucepan, whisk together the erythritol/stevia blend, and the xanthan gum.
Slowly add the water and the lemon juice while whisking. Stir in the raspberries.
Bring mixture to a simmer over medium heat, then turn heat to low. Simmer, stirring occasionally, until the mixture has the consistency of a thick syrup. (about 5-10 minutes) Set aside.
Place cream cheese in a medium mixing bowl. Using a mixer, whip the cream cheese until fluffy. Add the sweetener and mix in. Mix in the egg and vanilla.
Place almond flour, granulated erythritol/stevia blend, baking soda, and sea salt in a large bowl. Whisk together. Whisk in the melted butter.
Important: After the butter has been added, remove 1/2 cup of the mixture. Set aside to be used in the streusel topping.
In a separate container (a large pourable liquid measuring cup works great for this), whisk the sour cream, then whisk in the eggs, one at a time. Whisk in the whiskey, vanilla extract, and almond extract.
Pour the wet ingredients into the dry mixture and stir until batter is smooth. Transfer batter to the prepared baking dish. Spread evenly.
In a small mixing bowl, mix together the reserved dry ingredients and the sliced almonds.
Spread the cream cheese mixture over the cake batter leaving about 1/2 inch at the edges. Spread the raspberry sauce on top. Sprinkle the streusel evenly over the top.
Bake in the preheated oven for 30-40 minutes. The edges should spring back when lightly touched. The center should be set, but will wiggle slightly because of the cream cheese layer. Allow cake to cool 15-20 minutes before removing the pan ring and cutting. Cut cake into 12 pieces. Cover and refrigerate any leftovers.
Net Carbs=3 per serving
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