Ingredients:
For the Coffee Cake:
- 3/4 cup coconut flour
- 1 cup almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 2 pinches of salt
- 1/3 cup Truvia or 2 Tbs +2 tsp of Super Sweet Blend
- 1 cup 0% Greek yogurt or sour cream
- 2 tbs melted butter
- 1 tsp almond extract
- 2 eggs
- 1 cup of blueberries or another berry of your choice
- 8 oz cream cheese (you can 1/3 less fat if you'd like)
- 1 egg
- 1/8 cup Truvia or 1 Tbs Super Sweet Blend
- 2 Tbs 0% Greek Yogurt or sour cream
- 1/4 tsp almond extract
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1 tsp cinnamon
- dash salt
- 4 Tbs cold butter, chopped
- 1 Tbs Truvia or 1 1/2 tsp of Super Sweet Blend
Pre-heat the oven to 350. Lightly spray a 9 by 9 baking dish with cooking spray. You could use a 9 inch glass pie plate as well if it's not too shallow. In a bowl, mix together the dry ingredients for the cake. Add the yogurt, melted butter and almond extract to the mix. Use your mixer to mix it together well. Beat in the eggs. Place the cake mixture in the baking dish and spread it out evenly.
Next, I made the Cheesecake filling! In a medium size bowl, mix the softened cream cheese, egg, sweetener, sour cream and almond extract until well incorporated. I used a hand mixer to get a very smooth cream cheese filling. Pour over the cake batter evenly. Add the berry of your choice on top! I loved how the blueberries and almond went together. You could use a bit more than a cup if you want. I had the top of my batter pretty well covered with the blueberries. I may add a bit more of the berries the next time.
Lastly, in a small bowl, mix together the streusel. I added the cold butter last and cut it into the bowl. I mashed it in a bit with a fork to the dry ingredients. Sprinkle evenly over the top of the cheesecake/berry mix.
Bake for about 35-40 minutes. Oven times vary! Half way through I covered my cake with foil so the top didn't brown too much. I knew mine was finished when it wasn't "jiggly" anymore. The cheesecake was set in the middle. This is so good warm, but doesn't come out in nice uniform slices until it's cooled. After you chill it, it's in nice solid pieces. I liked it A LOT warm or cold, but will probably keep heating it up to enjoy a piece!
NOTES: If you don't love almond flavors like I do, you can easily use vanilla and leave it out. You won't hurt my feelings. THM has a wonderful thing they make called, Baking Blend! I'm sure I'll be asked a bunch of times if that can be used. My answer is YES, you can use it. You may need 2 full cups of it instead of 1&3/4 cup of the total flour that I used in the cake.Coconut flour is more thirsty and soaks in more liquids. You could start with 1&3/4 cup of Baking Blend and add up to 1/4 cup more. It is a thick batter, not at all runny. Use that same guideline for the topping. I'd probably just do 1 full cup of Baking blend for the streusel. Hope that helps! If you do use Baking Blend, just remember this will no longer be a grain free recipe.
I'd probably say this is 9 servings. You can make smaller pieces if you'd like too.- For the Coffee Cake:
- 3/4 cup coconut flour
- 1 cup almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 2 pinches of salt
- 1/3 cup Truvia or 2 Tbs +2 tsp of Super Sweet Blend
- 1 cup 0% Greek yogurt or sour cream
- 2 tbs melted butter
- 1 tsp almond extract
- 2 eggs
- 1 cup of blueberries or another berry of your choice
- --------------------------------------------------------------
- For the Cheesecake Filling:
- 8 oz cream cheese (you can 1/3 less fat if you'd like)
- 1 egg
- 1/8 cup Truvia or 1 Tbs Super Sweet Blend
- 2 Tbs 0% Greek Yogurt or sour cream
- 1/4 tsp almond extract
- ------------------------------------------------------------
- For the Streusel Topping:
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1 tsp cinnamon
- dash salt
- 4 Tbs cold butter, chopped
- 1 Tbs Truvia or 1 1/2 tsp of Super Sweet Blend
- Pre-heat the oven to 350. Lightly spray a 9 by 9 baking dish with cooking spray.
- In a bowl, mix together the dry ingredients for the cake.
- Add the yogurt, melted butter and almond extract to the mix.
- Use your mixer to mix it together well.
- Beat in the eggs.
- Place the cake mixture in the baking dish and spread it out evenly.
- -----------------------
- Next, I made the Cheesecake filling! In a medium size bowl, mix the softened cream cheese, egg, sweetener, sour cream and almond extract until well incorporated. You can do this by hand, but my mixer sure made it cream together nicely.
- Pour over the cake batter evenly.
- Add the berry of your choice on top!
- ---------------------------------------------
- Lastly, in a small bowl, mix together the streusel.
- Add the cold butter last and cut it into the bowl. Mash it in a bit with a fork to the dry ingredients. Sprinkle evenly over the top of the cheesecake/berry mix.
- Bake for about 35-40 minutes or until it's not jiggly and the cheesecake is set.
28 Responses to “Almond Cream Cheese Coffee Cake (S)”
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About Jennifer
Hello there! I’m Jennifer and Welcome to my website – A Home with Purpose. My passion is sharing Christ’s Love and recipes with my Trim Healthy Mama friends. Learn more about me.
Would frozen berries work?
I don’t know why not?! 🙂
I used frozen this morning, turned out great!
Looks Yummy 🙂
Thanks, Judy!
I have a question on the aweetner, i have never tried this but i bought a bag of the Stevia, will this work ??
I of course do not have Almond flour or coconut flour.
this could get pretty pricey am i right ?
The recipe sounds just wonderful and i love almond flavor, thank you for sharing, hugs <3
Do you have a bag of Stevia extract? Like that you’d use a tiny amount? THM brand has a tiny Doonk Spoon in there’s. You can try and use their Conversion Chart on their website. http://www.trimhealthymama.com/main-home/sweetener-conversion-chart/
What flours do you have?
I followed the recipe exactly using the flours you have posted. The coffe cake still seemed to be very dry. If there something you do to make yours more moist. I had to make a THM vanilla pudding and pour on top to add moisture.
I made it as it and it wasn’t dry at all. Might be different brands of coconut flour? I have no idea.
Just finished my first piece straight from the oven–one of the best THM recipes I’ve tried in the past 17 months! I used frozen blueberries & the cake came out beautifully. Thanks!
Aww..that’s a wonderful compliment! Thank you!
Looks great, gonna try to make it this afternoon. Have to tried to freez it? If not I might eat it at once 🙂
One gal did in the comments and said it worked great!
Any chance you could break this down for a single serving recipe? Microwave even? Looks good and hard to resist eating extra 🙂
I will try that soon! Great idea!
I am SO making this for tonight!
This looks fabulous, I hope this is ok to ask, but could I sub THM baking blend for the flours? Have you tried that? So excited to try this! Thank you
I mention it in my post! A few have tried that now at the same amounts and it worked fine.
I am all out of coconut flour, but I do have a lot of almond flour. Do you think using all almond flour would work?
Yep…pretty sure it would be just fine. 🙂
Think you could substitute almond flavoring for lemon or caramel flavoring? Think it would still taste good?
Yes..I’d think so!!
Yum! Mine was even better and more moist after about 2 days in the fridge!
Does anyone know breakdown of carbs etc?? Can’t wait to try it!
No idea..I don’t count. 🙂
This sounds marvelous – I want to make it soon! I am one of “those” people who only taste bitter with Stevia – what is your suggestion for an alternative sweetener?
Hmm…..Most people like Gentle Sweet. Have you tried it?