Raspberry Cream Cheese Coffeecake

[buttoni]

This was one of my earliest low-carb baked goods experiments that was very tasty. Thought I'd share in case you're looking for a special breakfast for Holiday house guests. I doubt seriously they will suspect it is low-carb. My husband certainly had no problem with it and he's pretty "picky" when it comes to LC baked goods.



INGREDIENTS:

2½ c. almond flour/meal
½ c. hazelnut flour/meal (or use all almond flour)
2 T. flax meal
1½ c. granular Splenda
3 eggs
1 tsp. baking powder
½ tsp. baking soda
1/8 tsp. salt
¼ c. butter, unsalted, only slightly softened to help make streusel topping
1 tsp. cinnamon
1/2 c. sour cream
2 tsp. vanilla extract
2 T. salad oil
4 oz. cream cheese, softened
1 c. fresh raspberries (or frozen)

DIRECTIONS:

Preheat oven to 350º and grease 8″ square or deep round cake pan.

In a medium mixing bowl, add 2 cups of the almond meal, 1 T. of the flax meal, baking powder, baking soda, salt, 3/4 c. sweetener and mix well. Add sour cream, oil, extract and 2 of the eggs. Beat by hand until well blended. Spread evenly into greased cake pan and set aside.

Now soften cream cheese and add the 3rd egg. Beat until smooth with spoon. Add 1/4 c. sweetener. Carefully pour this evenly over the cake batter. Try not to disturb cake batter too much as you try to get this evenly over the cake. Next evenly place the raspberries on top of the cream cheese layer.

Make the streusel by mixing ½ c. almond meal, ½ c. hazelnut meal and 1 T. flax meal, the cinnamon, ½ c. sweetener and the 4 T. butter. A fork is easiest to do this with. Try to break up the butter in the crumbly mixture as best you can. You can add a few chopped nuts as well to this streusel (pictured but NOT included in nutritional info below). With hands, sprinkle all the topping on top of the cake (looks like a lot but use it all, trust me). Bake for 40 minutes or until done in center to the touch. Cut into 16 servings.

NUTRITIONAL INFO: Makes 16 servings, each contains:
217 calories
19.54 g fat
12.56 g carbs
3.13 g fiber
9.43 g NET CARBS
5.73 g protein
92.81 mg sodium

[Truffles]

That looks absolutely delicious and I would love to try it when I am in the Maintain Lane!
I may use the streusel topping idea though!

[EyeDoc]

Sub

[Tilly]

Originally Posted by buttoni

This was one of my earliest low-carb baked goods experiments that was very tasty. Thought I'd share in case you're looking for a special breakfast for Holiday house guests. I doubt seriously they will suspect it is low-carb. My husband certainly had no problem with it and he's pretty "picky" when it comes to LC baked goods.



INGREDIENTS:

2½ c. almond flour/meal
½ c. hazelnut flour/meal (or use all almond flour)
2 T. flax meal
1½ c. granular Splenda
3 eggs
1 tsp. baking powder
½ tsp. baking soda
1/8 tsp. salt
¼ c. butter, unsalted, only slightly softened to help make streusel topping
1 tsp. cinnamon
1/2 c. sour cream
2 tsp. vanilla extract
2 T. salad oil
4 oz. cream cheese, softened
1 c. fresh raspberries (or frozen)

DIRECTIONS:

Preheat oven to 350º and grease 8″ square or deep round cake pan.

In a medium mixing bowl, add 2 cups of the almond meal, 1 T. of the flax meal, baking powder, baking soda, salt, 3/4 c. sweetener and mix well. Add sour cream, oil, extract and 2 of the eggs. Beat by hand until well blended. Spread evenly into greased cake pan and set aside.

Now soften cream cheese and add the 3rd egg. Beat until smooth with spoon. Add 1/4 c. sweetener. Carefully pour this evenly over the cake batter. Try not to disturb cake batter too much as you try to get this evenly over the cake. Next evenly place the raspberries on top of the cream cheese layer.

Make the streusel by mixing ½ c. almond meal, ½ c. hazelnut meal and 1 T. flax meal, the cinnamon, ½ c. sweetener and the 4 T. butter. A fork is easiest to do this with. Try to break up the butter in the crumbly mixture as best you can. You can add a few chopped nuts as well to this streusel (pictured but NOT included in nutritional info below). With hands, sprinkle all the topping on top of the cake (looks like a lot but use it all, trust me). Bake for 40 minutes or until done in center to the touch. Cut into 16 servings.

NUTRITIONAL INFO: Makes 16 servings, each contains:
217 calories
19.54 g fat
12.56 g carbs
3.13 g fiber
9.43 g NET CARBS
5.73 g protein
92.81 mg sodium

Can I just come over to your house? I promise I am not messy and won't be loud, just like to eat that picture (and anything else you might put in front of me)! I will even bring my own sheets and towels. Is it the raspberries that bump up the carb count? Maybe can leave them off? Or just open wide for that one special occasion?

[buttoni]

No, Tilly, it's mostly the 2½ c. almond flour and ½ c. hazelnut flour that jack up the carbs. But I made this back in my earliest low-carbing, before I had discovered CQ and Jennifer's bake mixes and was using pretty much all nut meals for my cakes. You can probably sub in lower carb flour subs and pull this count way down. I'm sure other things would still render a great cake. I'll probably tinker around with other "flours" myself next time I make it and see what evolves.

[Tilly]

Please keep us posted, if you don't mind. That looks wonderful, thanks.

[buttoni]

Sure will.

[Truffles]

The granular splenda alone in this recipe is 36 carbs! Thans about 2not carbs per serving. I wonder if liquid would work?? And maybe sub a little flax for some of the nut flour?? 1/4-1/2 cup worth might be enough to bring the carrbs down to about 6 per serving

[Vanessa120]

Oh my word, looks wonderful. And I have all the ingredients too! Thanks Peggy!

[buttoni]

Truffles, I'd be inclined to say flax in the batter will be flax flavor overload, since it's already in the streusel topping. If you're going to sub for part of the nut meals, I'd go with some, Carbquick and unflavored whey protein, perhaps with a very small amount of coconut flour, or maybe even some of one of Jen Eloff's bake mixes?