Gluten Free Raspberry Cream Cheese Coffee Cake

by , on
Apr 23, 2018


Print Recipe
Raspberry Cream Cheese Coffee Cake
Course dessert
Prep Time 10 minutes
Cook Time 30 minutes
Servings
slices
Course dessert
Prep Time 10 minutes
Cook Time 30 minutes
Servings
slices
Instructions
  1. Preheat your oven to 350 degrees. Mix together almond flour, protein powder, baking soda, baking powder, and salt. Set aside. Next, mix greek yogurt, eggs, melted coconut oil and brown sugar together using hand-held or standing mixer. Add wet mixture to dry mixture and stir until combined. Gently stir in 1 cup raspberries. Mixture will be thick. Add half of mixture into greased 9 inch springform pan. For the cream cheese filling, mix together 8 oz softened cream cheese, 1 egg white, and swerve sweetener. Spread mixture evenly on top of coffee cake batter. Add the remaining coffee cake batter on top. For the streusel topping; combine cinnamon, Truvia brown sugar blend, almond flour and coconut flour. Sprinkle the streusel mixture on top. Place in oven and bake for 25-30 minutes, until golden brown on top and center no longer jiggles. Once cool, cut into 16 slices. Cake may be stored in fridge for up to one week.
Recipe Notes

[recipe]

Macros per slice:

150 calories

6.8g carbs

12g fat

6.4g p

by , on
Jan 19, 2018

What is better than cake? 

A cake poked with holes, of course.

Wait, what?!

YES! Poke a cake with holes, add a delicious filling (or two), and now you have a moist and gooey cake infused with flavor in every bite. 

Since the grocery stores are now bombarded with Valentine’s galore, I decided I was in the mood for something “red” and strawberries were instantly my go-to choice. I have always been intrigued by the idea of making a healthy poke cake, so I knew instantly that I would be making a strawberry poke cake. And how to make a strawberry poke cake even better?! Add some white chocolate of course!

A poke cake is fairly simple to make; only requiring a few extra steps once it has finished baking (aka poking, which is the fun part).

I made a simple low fat white cake using whole wheat pastry flour, protein powder, coconut oil, greek yogurt, almond milk and egg whites. To replace the sugar, I used Swerve’s granulated sweetener (bakes just like regular sugar). After the batter was mixed, I sprinkled in 1/4 cup white chocolate chips. Typically whole wheat flour can produce dry baked goods but by using greek yogurt and infusing this cake with not one but TWO delicious fillings, this cake is anything but dry! Bake in greased 9 inch springform pan for 20-25 minutes.

 

 

After removing the cake from the oven, immediately poke the cake with holes using the end of a wooden spoon. Poke as many holes as your heart desires! 

Mix together white chocolate pudding filling and pour on top of warm cake. Set aside and mix together pureed strawberries, swerve sweetener, lemon juice, and vanilla in a sauce pan. Bring to a boil then simmer for 5-10 minutes. Remove from heat and let cool for 10 minutes. Once cool, pour strawberry filling on top of pudding filling. 

For the frosting, mix together cool whip, cream cheese, pudding mix and protein powder. Spread evenly on top of cake. Garnish with strawberries, if desired. 

Cut into 16 slices. Macros per slice:

140 calories

5.1g fat

18g carbs

5.9g protein

 

Print Recipe
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix together dry ingredients and set aside.
  3. In large bowl, combine coconut oil, egg whites, sweetener, greek yogurt, almond milk, vanilla and lemon juice.
  4. Add dry ingredients to wet ingredients and stir until combined. Gently mix in white chocolate chips.
  5. Pour batter into greased 9 inch springform pan and bake for 20-25 minutes.
  6. Remove from oven and poke holes in cake using end of wooden spoon.
  7. Mix together white chocolate pudding filling and pour on top of warm cake.
  8. Set aside and mix together pureed strawberries, swerve sweetener, lemon juice, and vanilla in a sauce pan. Bring to a boil then simmer for 5-10 minutes. Remove from heat and let cool for 10 minutes.
  9. Once cool, pour strawberry filling on top of pudding filling.
  10. For the frosting, mix together cool whip, cream cheese, pudding mix and protein powder. Spread evenly on top of cake.
  11. Garnish with strawberries, if desired.
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