Low Carb Raspberry Almond Coffee Cake
Low Carb Raspberry Almond Coffee Cake is a grain free, sugar free cake full of almond flavor and fresh raspberries.
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Servings: 8 servings
Calories: 225kcal
Ingredients
- 1/4 cup butter softened
- 4 oz cream cheese softened
- 1 cup Granulated Swerve Sweetener
- 3 large eggs
- 1 cup Bob' Red Mill Superfine almond flour
- 1/4 cup Bob's Red Mill coconut flour
- 1 tsp aluminum free baking powder
- 1/4 tsp salt
- 1 tsp almond extract
- 1 cup fresh raspberries
Instructions
- Preheat oven to 350 degrees.
- In medium sized mixing bowl, cream together the cream cheese and butter. Add the Erythritol and blend until well combined. Add almond extract and eggs, one at a time, beating until creamy.
- Add almond flour, coconut flour, salt and baking powder. Mix with hand blender at medium speed until creamy and fluffy.
- Spread batter into 8-inch round baking pan that has been coated with cooking spray. Place a layer of raspberries on top of the batter and press in slightly.
- Bake for 35-40 minutes. Until cake begins to brown on top and a toothpick comes out clean when inserted into the center of the cake. Serve with fresh whipped cream if desired.
Notes
Net Carbs = 4
Note: Whipped Cream and Kumquats not calculated into nutrition information. These are optional ingredients and serving suggestions. Take into consideration the nutritional content for these additions.
Nutrition
Serving: 1/8th recipe | Calories: 225kcal | Carbohydrates: 8g | Protein: 7g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 101mg | Sodium: 227mg | Fiber: 4g | Sugar: 2g