This is a great transitional recipe that crowds will love. No one will know it’s sugar and gluten free! Serve it up when family comes into town for a lovely brunch. This “half cake, half danish” treat does use a touch of regular cream cheese, so only try it out if you know you’re not sensitive to dairy! It’s really filling and utterly delicious with a cup of coffee.
Berry Swirl Coffee Cake
Yield: 9 servings
Serving Size: 1 slice
Prep Time: 15 min
Cook Time: 38 min
Ingredients
Cake:
- 2 cups almond flour
- ⅓ cup coconut flour
- 1½ teaspoons baking powder
- Pinch sea salt
- ½ cup butter, softened
- ½ cup Swerve Sweetener Granular or Lakanto Granular Sweetener
- ½ cup coconut milk from a carton
- 3 eggs
- ½ teaspoon vanilla extract
Filling:
- 6oz cream cheese, softened
- ¼ cup Swerve Sweetener Granular Lakanto Granular
- 1 egg
- ½ teaspoon vanilla extract
- 1 cup chopped strawberries and raspberries
Method:
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Heat oven to 325°F. Stir together the flours, baking powder and salt and set aside. Beat the butter and sweetener until combined. Slowly add the flour mixture, then add the milk, eggs, and vanilla and beat on slow until combined.
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Coat an 8-by-8-inch pan with cooking spray and spread two-thirds of the batter on the bottom.
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In another bowl, whip the cream cheese, sweetener, egg and vanilla together. Drop large dollops onto the batter, and lightly spread. Top with berries. Dollop and lightly spread the remaining cake batter on top. Bake for 38 minutes, or until set. The center can have a little jiggle remaining. Cool, then cut into 9 squares, and serve.
Nutrition Information:
Calories: 380 | Protein: 11g | Fat: 33g | Carbs: 10g | Fiber: 5g | Net Carbs: 5g
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