Print Options:

Low Carb, No Grain, Glazed Raspberry Coffee Cake

Yields13 ServingsPrep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

This moist, sugar free cake is "berry" delicious as a dessert or for breakfast. Your house will smell just wonderful while it is baking and cooling. Recipe doubles well. And the best part is that it is low carb and low sugar. So, enjoy without guilt.

For the Cake:
 0.25 cup coconut oil, melted
 0.25 cup Greek yogurt
 6 eggs
 6 tbsp coconut flour
 0.25 cup almond flour
 1 cup raspberries (fresh or frozen)
 0.33 cup Steviva Blend
 1 tsp baking powder
 1 tsp vanilla extract
 1 tsp ground cinnamon
For Crumb Topping:
 0.25 cup cold butter
 0.75 cup almond flour
 0.67 cup chopped walnuts
 1 tsp ground cinnamon
 0.25 cup Steviva Blend
For Glaze:
 2 tbsp Steviva Blend Fine Powder (Equivalent to 1/4 cup confectioner's sugar)
 0.25 cup cream cheese
 2 tbsp milk
For the Cake:
1

Preheat oven to 350ºF.

2

Grease a square baking dish.

3

Combine all cake ingredients into one bowl. Use a hand mixer to make sure all lumps are gone. Pour into cake pan.

For the Crumb Topping:
4

Put almond flour, cinnamon and Steviva Blend into a bowl. Cut in the cold butter. Mix in the chopped nuts. Sprinkle evenly over the cake batter.

5

Bake for 45 minutes. Remove from oven and make the glaze.

For Glaze:
6

In a small bowl add cream cheese and the Steviva Blend Fine Powder. Use a hand mixer to blend. Add milk and combine.

7

Drizzle over the warm cake and serve.

Nutrition Facts

Serving Size 1 piece

Servings 0

Amount Per Serving
Calories 88
% Daily Value *
Total Fat 6g10%

Saturated Fat 3g15%
Trans Fat 0g
Cholesterol 42mg15%
Sodium 76mg4%
Potassium 0mg
Net Carbohydrate 6g2%

Dietary Fiber 2g8%
Sugars 2g
Protein 2g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.