Low carb almond flavoured coffee cake with a ribbon of cream cheese and studded with fresh raspberries. A perfect addition to your Mother’s Day brunch.
I am in a berry state of mind. Despite the fact that we’ve fallen back into chillier temps in New England and have had an excessive amount of rain, I have my sights set hard and fast on the approaching berry season. Or seasons, rather, since they all come in at slightly different times of the year. Berries make me happy and there is nothing like pick-your-own berries. We try to hit the farms at least 3 or 4 times in the summer, once for each of the big three (strawberries, raspberries and blueberries). And now that my kids are getting more adept at picking, we can bring home a LOT of berries. But they still don’t last very long because with 3 hungry kids, we eat a LOT of berries.
Those freshest of the fresh berries are a ways off yet, but I still have a hankering for lots of berry-flavoured treats. And so when I got mulling over coffee cake ideas for Mother’s Day, I just had to make something with berries. Plump juicy raspberries baked into a delicious almond coffee cake. With a ribbon of cream cheese running through the centre. How does that sound to you, my friends?
Sounds pretty good to me. And it tasted pretty great too!
Please see my Raspberry Almond Coffee Cake Recipe on Live Better America.
Nutritional Analysis: 220 Calories; 19g Fat (65.5% calories from fat); 7g Protein; 8g Carbohydrate; 4g Dietary Fiber; 80mg Cholesterol; 178mg Sodium. Total NET CARBS = 4 g.
**please note that this differs from LBA because they include the non-effective carbs in erythritol.