I created a delicious coffeecake early on in my weight-loss journey. It’s very filling with my addition of a flax topping. This will be something I only make on very special occasions as it’s a little carb pricey. I’ve only made it 2-3 times in 5 years I think. But is sure was GOOD! Thumbs up from hubby, too! Made it again for company at Christmas so I thought I’d share it again with my readers who haven’t seen this one.
This recipe is not suitable for Atkins Induction. Blueberries would do nicely in this for a nice variation. 🙂 You can pull the carb count down on this coffeecake using liquid Splenda in the cake and cream cheese layer, but I had none on hand the day I made this. I would definitely stick with the granular erythritol or Splenda for the streusel topping, however.
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INGREDIENTS:
2½ c. almond flour (total)
½ c. hazelnut flour (total)
2 T. flax meal
1½ c. granular erythritol or Splenda (or sweetener of your choice to equal 1½ c. sugar)
3 eggs
1 tsp. baking powder
½ tsp. baking soda
1/8 tsp. salt
¼ c. butter, unsalted, only slightly softened
1 tsp. cinnamon
1/2 c. sour cream
2 tsp. vanilla extract
2 T. oil of your choice (coconut, melted butter, extra light olive 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 (this cake rises up nicely)
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 the cream cheese and add the 3rd egg. Beat until smooth with a 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 topping by mixing ½ c. almond meal, ½ c. hazelnut meal and 1 T. flax meal, the cinnamon, ½ c. sweetener and the ¼ c. 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 Cut into 16 servings.
NUTRITIONAL INFO: Makes 16 servings, each containing:
217 calories, 19.5 g fat, 12.56 g carbs, 3.13 g fiber, 9.43 g NET CARBS, 5.7 g protein, 92.8 mg sodium
Buttoni's Low-Carb Recipes 