Name: Raspberry Cream Cheese Coffee Cake
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 16
Ingredients: Cake Batter:; 2 cups (224 g) almond flour; 1/3 cup (40 g) coconut flour; 2 tsp baking powder; 1/4 tsp salt; 1/2 cup (113 g) butter, softened; 2/3 cup (121.33 g) granulated Swerve Sweetener; 3 large eggs, room temperature; 3/4 tsp (3/4 tsp) almond extract; 1/2 cup (125 g) unsweetened almond milk, (or half heavy cream/half water); Filling:; 8 oz (226.8 g) cream cheese, softened; 1/2 cup (91 g) granulated Swerve Sweetener, (can use powdered too); 1 large egg; 1/2 tsp (1/2 tsp) vanilla extract; 1 ½ cup (180 g) fresh raspberries, rinsed and dried; Topping:; 2 tbsp sliced almonds