Raspberry Coffee Cake

We had company this weekend, so I wanted to make something special for breakfast. I had just included a recipe for a delightful coffee cake in the newsletter for May. I had most of the ingredients on hand, so I made a few quick changes and made a triple berry coffee cake for my family and guest. This is adapted from a recipe on the Low Carb Friends board, thanks to Carolyn F.

Berry Coffee Cake

1 cup almond meal
1/3 cup Splenda, granular, or equivalent sweetener
1/8 teaspoon salt
1/4 cup butter -- cut into 1" pieces
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup half and half
2 tablespoons heavy cream
1/4 teaspoon xanthan gum
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 large egg
Topping
3 ounces cream cheese
2 tablespoons Splenda, or equivalent sweetener
1 large egg white
1/3 cup fresh raspberries (I used frozen berry blend)
2 tablespoons raspberry Davinci Sugarfree syrup

Preheat oven to 350°F. Combine ground nuts, 1/3 cup Splenda, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Reserve 1/2 cup nut mixture for topping; set aside.

Combine remaining nut mixture, baking powder, baking soda and xanthan gum. Add half and half, heavy cream, extracts, and egg. Beat at medium speed of a mixer until blended. Spoon the batter into an 8-inch round cake pan coated with cooking spray. Combine cream cheese, 2 tablespoons sweetener, and egg white; beat at medium speed until blended. Spread evenly over batter. Top with berries. Sprinkle crumb mixture over raspberries. Bake at 350°F for 30 minutes or until cake springs back when touched lightly in center.

Per Serving with 8 : 251 Calories 5g net Carbohydrate (We only got 6 servings)

This is a very pretty dish and everyone liked it. While it was baking I got a batch of Breakfast Bonanza Muffins going as well. We have a birthday party to attend today. I will finish my prep cooking when we get home later this afternoon.