Low Carb Keto Berry Cream Cheese Coffee Cake

5 from 6 votes

Low Carb Keto Berry Cream Cheese Coffee Cake

This Low Carb Mixed Berry and Cream Cheese Coffee Cake is the perfect treat you need with a nice cup of tea. Creamy, moist, fruity and with a nice crispy streusel topping it’s great for a summers evening or cozying up on a Sunday with a good book.

Prep Time 15

Cook Time 1 5

Servings

Calories 297kcal

Author Jo Harding

Ingredients

CAKE

4 large eggs room temperature
½ cup butter melted, then allowed to cool
½ cup Greek yogurt plain or sour cream
1 tablespoon unsweetened almond milk or coconut milk
2 teaspoon vanilla extract
½ cup Swerve granular or see options above
2 cups almond flour or sunflower seed flour
¼ cup coconut flour
2 teaspoon baking powder

STREUSEL TOPPING

½ cup almond flour or sunflower seed flour
2 tablespoon butter melted
1 tablespoon Swerve granular or swap with options above
1 teaspoon cinnamon

CENTER

4 ounces cream cheese softened
⅓ cup blackberries fresh
⅓ cup blueberries fresh
⅓ cup raspberries fresh
2 tablespoon Swerve sugar free confectioners' sugar optional

Instructions

CAKE

Preheat the oven to 350 F / 180 C / 160 fan and line the bottom of an 8 inch (20cm) round springform baking pan with parchment paper. Grease the sides and baking paper with butter.
Add the eggs to a large mixing bowl and whisk with an electric whisk for 1.5 minutes until superlight and fluffy.
Add the melted butter, yogurt, almond milk, vanilla extract and Swerve. Whisk until combined.
Mix the almond flour, coconut flour and baking powder in a clean bowl. Add the dry to the wet ingredients and blend until combined. Don’t over beat.

STREUSEL

Mix all ingredients in a separate bowl using a spoon and press with your fingers into small clumps.

ASSEMBLY

Add the cake batter to your baking pan and level with a spatula. Spread or dollop the cream cheese on top leaving 1 inch rim at the edge. Top with berries in a single layer and then sprinkle over the streusel topping.
Bake for 60 - 70 minutes. Check after 40 minutes. If toothpick or skewer inserted in center is dry, it's done. If the top of the cake starts to brown, you can loosely cover with a sheet of tin foil, but don’t seal it.
Let the cake cool completely before releasing and removing the springform.
NOTE the cake will feel super soft once out the oven but it will firm up as it cools so try not to over bake.

STORAGE

Fridge for 3 days or freezer for 2 months.

Notes

Net Carbs 5g

Nutrition