This low carb coffee cake is simple to make in spite of the need for two mixing bowls. There’s a layer of cheesecake hidden between two layers of cake. The pecan, cinnamon, sweetener topping gives a great texture and crunch. Be sure to put the pecans on top first so that they are less likely to burn. It the top gets too dark, cover loosely with a piece of foil. Remember that the coffeecake will continue to bake a bit as it cools, so if the center is just a bit jiggly, it’s probably done.
This coffee cake is best when cooled to room temperature and can be rewarmed or enjoyed cold with a hot coffee!
Cinnamon Cheesecake Coffee Cake
Makes 12 servings
1 ¾ cups almond flour
2 tablespoons coconut flour or 1/3 cup oat fiber
¼ cup sweetener
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
6 tablespoons unsalted butter, melted
3 large eggs
1 teaspoon vanilla extract
½ teaspoon maple extract (optional)
Filling
12 ounces cream cheese, room temperature
½ cup sweetener
1 large egg
2 teaspoons vanilla extract
Topping
¼ cup chopped pecans (optional)
1 scant tablespoon ground cinnamon
¼ cup sweetener
3 tablespoons melted butter
½ teaspoon maple extract (optional)
Preheat oven to 375 degrees. Grease an 8×8 pan.
Whisk almond flour, coconut flour or oat fiber, sweetener, baking powder, cinnamon, and salt in a large bowl. Use a hand mixer to beat in the melted butter, eggs, and extracts. Set the cake batter aside.
To prepare the filling, use a hand mixer to whip the cream cheese and sweetener. When it is smooth and creamy, add the egg and vanilla and whip lightly until just combined. Do not over mix.
Pour half the cake batter into greased baking dish and use a spatula to smooth it into a layer. Top with dollops of the cream cheese mixture, using a spatula to gently spread the filling as evenly as possible.
Dollop the remaining cake layer over the top of the cream cheese layer. Smooth the top layer over the cream cheese until the cheesecake layer is mostly covered.
Sprinkle the pecans, cinnamon, and sweetener over the entire dish. Mix the maple extract, if using, with the melted butter and pour over the top of the coffee cake making sure to coat as much of the surface as possible.
Bake for 45-50 minutes or until the top is deep golden brown and just set. The coffeecake may still be slightly jiggly in the center, but will firm up as it cools. Let cool at least 15-20 minutes before serving.
Thanks for all the support we get from all of our fans on each of our channels. If you only follow us on one channel be sure and check out the others too. We have different content on each of them and hope you’ll join us for even more Keto fun.
FACEBOOK: @ketowithkristie/
INSTAGRAM: @CookingKetowithKristie
YOUTUBE: CookingKetowithKristie