A few things to consider when making a gluten-free and carb smart coffee cake:
- Where possible, try to get very finely ground almond flour. This will make a huge difference to the consistency of the final product. Almond “meal” is less finely ground and doesn’t allow for as fine a crumb in gluten-free cakes.
- Beating a granulated sweetener such as erythritol into the butter first helps whip up tiny air bubbles. This trick, also used in conventional flour-based cakes, helps create a finer texture in gluten-free baked goods.
- I’ve found that a mix of almond flour and coconut flour helps give a lighter, fluffier consistency to the cake. But batters with coconut flour do require more eggs to help them rise properly.
- Gluten-free batters are usually thicker than conventional batters, so don’t be surprised that you have to spread it in the pan, rather than pour it in. Resist the urge to thin the batter out or you will end up with a soggy mess that won’t hold together.
Raspberry Almond Cream Cheese Coffee Cake – Carb Smart, Sugar Smart, Gluten Free, Grain Free
2 cups almond flour
1/3 cup coconut flour
2 teaspoons baking powder
6 tablespoons butter, softened
1/4 cup granulated erythritol sweetener (I used Swerve Sweetener)
3 large eggs, room temperature
3/4 teaspoon almond extract
1/2 teaspoon liquid stevia extract
1/2 cup unsweetened almond milk
8 oz. cream cheese, softened
1/4 cup granulated erythritol sweetener
1 large egg
1/2 teaspoon vanilla extract
1/4 teaspoon liquid stevia extract
1 ½ cups fresh raspberries, rinsed and dried
2 tablespoons sliced almonds
Preheat oven to 325°F and grease a 9-inch square baking pan (you can also use an 8x8 pan, but you will need to bake the cake for longer).