Go Back
+ servings

Lemon Cream Cheese Coffee Cake

Course: Cake
Cuisine: American
Keyword: coconut flour recipes
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 10 slices
Calories: 290kcal
Author: Angela Coleby
A low carb cake with a layer of cream cheese topped with a crumble.
Print Recipe

Ingredients

Cake

  • ½ cup coconut flour
  • 5 medium eggs separated
  • ½ cup erythritol
  • ½ cup butter, unsalted softened at room temperature
  • cup lemon juice
  • 2 tablespoons lemon zest grated
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • 1 teaspoon vanilla extract

Cream Cheese Layer

  • 8 oz cream cheese softened at room temperature
  • ¼ cup erythritol
  • 1 medium egg
  • 1 teaspoon vanilla extract
  • 1 lemon - juice & zest

Crumble Topping

  • cup coconut flour
  • cup erythritol
  • ¼ cup Butter, unsalted cold, cut into small pieces

Instructions

Cake layer

  • Preheat the oven to 180C/375F degrees.
  • Grease and line an 8 inch springform cake tin with parchment paper.
  • In a bowl, mix the erythritol and butter together until soft and blended.
  • Add the egg yolks, lemon juice, lemon zest and vanilla extract and stir thoroughly.
  • Add the coconut flour, salt, baking powder and beat until combined.
  • In another bowl, whisk the egg whites until stiff.
  • Gently fold the egg whites into the cake mixture.
  • IF the mixture seems dry, add a couple of tablespoons of water.
  • Spoon the mixture into the baking tin and smooth evenly.

Cream Cheese Layer

  • In a bowl, add the softened cream cheese and beat with the erythritol.
  • Add the egg, vanilla extract, lemon juice, zest and beat until smooth.
  • Spoon this mixture over the cake mixture into the cake tin and smooth evenly.

Crumble Topping

  • For the topping, place the coconut flour and erythritol in a bowl and mix until combined.
  • Add the butter and mix with your hands, gently, so that the mixture looks like breadcrumbs.
  • Scatter the topping over the cream cheese layer
  • Bake for 40-45 minutes until firm and the top is cooked.
  • Remove from the oven, allow to cool, then place in the fridge to firm.

Notes

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition

Serving: 1slice | Calories: 290kcal | Carbohydrates: 9g | Protein: 7g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 172mg | Sodium: 316mg | Potassium: 101mg | Fiber: 4g | Sugar: 2g | Vitamin A: 891IU | Vitamin C: 6mg | Calcium: 53mg | Iron: 1mg