Description
This delicious low carb keto berry cream cheese coffee cake is perfect for a sweet treat without the guilt.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol
- 1/2 cup butter, softened
- 8 oz cream cheese, softened
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 cup mixed berries (fresh or frozen)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter and erythritol until light and fluffy.
- Add the cream cheese and mix until smooth.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, whisk together the almond flour, coconut flour, and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the berries gently.
- Pour the batter into a greased baking dish and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool before serving.
Notes
- This cake can be stored in the refrigerator for up to a week.
- For a sweeter taste, increase the amount of erythritol.
- Try different berries for variety.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg