Coffee cake doesn’t usually contain strawberries, but when I tested this recipe, I knew I had discovered something really good.
Makes 12 servings
Preheat the oven to 350°F. Spray a 9-inch square baking dish with cooking spray.
For the cake
In a mixing bowl, beat the butter and sweetener together with an electric mixer for 3 to 4 minutes, until smooth. Add the eggs and vanilla and continue to beat until incorporated. Add the almond flour, coconut flour, baking powder, xanthan gum, and salt and beat on low until smooth. Add the coconut milk and beat until smooth.
Spread the dough evenly in the baking dish. Sprinkle the chopped strawberries over the batter. Set aside.
For the topping
In a mixing bowl, beat the cream cheese with an electric mixer until light and fluffy, 1 to 2 minutes. Add the egg and sweetener and continue beating until smooth.
Pour the cream cheese topping over the top of the strawberries. Bake the cake for 20 minutes, until a toothpick inserted into the center comes out clean.
For the streusel
Meanwhile, place the butter in a microwave-safe bowl and heat in the microwave oven until melted, about 20 seconds. Stir in the almond flour, coconut flour, sweetener, lemon zest, and vanilla until fully combined.
Remove the cake from the oven and top evenly with the streusel. Bake for another 15 to 20 minutes, until a toothpick comes out clean when inserted into the center of the cake. Cut into 12 pieces and serve, or store in a covered container in the refrigerator for up to 4 days; reheat in the microwave for 20 to 30 seconds or enjoy cold.
Nutritional Info (per serving)
Calories 262, fat 23.6 g, protein 6.9 g, carbs 13.4 g, fiber 3.7 g