Wanting to start your day with a little treat? Then check out this delicious slow cooker keto coffee cake recipe that tastes just like raspberry cream cheesecake!
Just grab your slow cooker and let it do all the work and enjoy this yummy recipe, perfect for breakfast, brunch or dessert. Enjoy with coffee!
Grease the insert of a 6 quart slow cooker well.
For the cake batter, combine the almond flour, sweetener, coconut flour, protein powder, baking powder and salt in a medium bowl. Stir in the eggs, melted butter, and water until well combined. Set aside while making the filling
For the filling, beat the cream cheese with the sweetener until smooth. Beat in the egg, whipping cream, and vanilla extract until well combined.
To assemble the cake, spread about two thirds of the batter in prepared slow cooker, smoothing the top with a knife or an offset spatula.
Pour the cream cheese mixture over batter in pan and spread evenly. Sprinkle with the raspberries. Dot the remaining batter over the filling in small spoonfuls, allowing some of the filling to peek through.
Bake on low for 3 to 4 hours, or until the edges are golden brown and the filling is just barely set in the middle (it may still jiggle a little when shaken). Turn off the slow cooker and remove the ceramic insert. Allow to cool completely before serving (you can also refrigerate it and serve cold).
Ingredients
Directions
Grease the insert of a 6 quart slow cooker well.
For the cake batter, combine the almond flour, sweetener, coconut flour, protein powder, baking powder and salt in a medium bowl. Stir in the eggs, melted butter, and water until well combined. Set aside while making the filling
For the filling, beat the cream cheese with the sweetener until smooth. Beat in the egg, whipping cream, and vanilla extract until well combined.
To assemble the cake, spread about two thirds of the batter in prepared slow cooker, smoothing the top with a knife or an offset spatula.
Pour the cream cheese mixture over batter in pan and spread evenly. Sprinkle with the raspberries. Dot the remaining batter over the filling in small spoonfuls, allowing some of the filling to peek through.
Bake on low for 3 to 4 hours, or until the edges are golden brown and the filling is just barely set in the middle (it may still jiggle a little when shaken). Turn off the slow cooker and remove the ceramic insert. Allow to cool completely before serving (you can also refrigerate it and serve cold).
