My beloved low carb Raspberry Cream Cheese Coffee Cake now made in your slow cooker! No need to heat up your kitchen for this delicious keto cake recipe. This post is sponsored by Organic Valley.
I can hardly begin to describe what a gorgeous summer we are having here in Portland, OR. After the brutal winter and chilly spring we had, we definitely deserve it. It’s been sunny every day, with cool mornings and warm afternoons, a handful of hot days but none of the blistering heat of summers past. It’s been the sort of weather you can truly enjoy, getting outside and being active, getting together with friends for a drink or a bite to eat, going on little family adventures. This, people…this is why I moved to Oregon! It’s just so beautiful and I want it to last forever. I know it won’t, of course, so I am trying to make the most of it while it’s here.
I got to make the most of it a few weeks ago with my girls, getting out to visit Cloud Cap Dairy just outside of PDX. Organic Valley, purveyors of my favorite dairy products, was hosting a Farm Discovery Day, opening up one of their myriad family farms to the public. I wasn’t really sure what to expect of the day but they did it up right and we had so much fun, I only wish we could have stayed longer (had to get my son to a soccer tournament that afternoon). But we had a glorious few hours in the shadow of Mt. Hood, making butter, eating cheese, talking to the farmers and the cows (yes, we talked to the cows!), suggesting names for the new calves, and learning all about the amazing cooperative that is Organic Valley.
I’ve been an OV fan for ages. Their heavy whipping cream is the only one I buy, and their Pasture Butter is to die for. I usually have several bricks of the butter in my fridge for baking and cooking, and I make a cappuccino everyday with the whipping cream. My kids love their Grassmilk yogurt and the whole milk too. The raw Cheddar they make is AH-mazing, too. And now they are making some of their own whey protein powders called Organic Fuel. Since I use protein powder frequently in my low carb baking (helps baked goods rise and hold their shape in the absence of gluten), I decided I would test drive the vanilla Organic Fuel in this recipe.
After the farm visit, I think I am even more of a diehard Organic Valley fan. Everyone we spoke to on the tour, from the farmers, to the management, to the marketing folks, simply raved about what an amazing co-operative it is to work for. They are all highly devoted to the mission of bringing the best and healthiest organic dairy products to market. There was a veterinarian on scene, talking about animal care and the natural methods they use to prevent and treat illness. Organic Valley farmers use all measure to avoid antibiotics. And if a cow must be given antibiotics for some reason, then that cow is no longer able to produce any milk for the OV products. But Organic Valley cows spend so much time in pasture, they have fewer incidences of infection or illness than cows on conventional farms.
One of the highlights for me was listening to one of the trainers, who travels the country teaching farmers how to become fully organic to join the co-operative. People often resist going organic because they fear it will reduce the output of their farm, but in fact, it’s the exact opposite. When the land goes untreated with chemicals and is naturally fertilized with manure, it begins to produce much more lush grass for the cows to feed on. The trainer we spoke with mentioned that many farms which before could only sustain one family, find themselves growing and needing to hire more people. It’s a whole organic economic boom cycle, and it really blew my mind. And since Organic Valley is a cooperative and not a hierarchical company, the farmers own the company had have a say in how it’s run.
Did you know that Organic Valley produces many of its dairy products locally? They partner with local production facilities for their cream, milk, yogurt, etc, in many parts of the US. And they are opening their first west coast creamery here in McMinnville, Oregon. The Grand Opening is August 12th and if you’re local, I highly encourage you to go. We had such a blast at the Farm Discovery, and they have some amazing activities planned. I only wish I could go to it myself, but alas will be making the long trek home from Vancouver, BC that day. You can RSVP to attend at the link above. It’s a great family day, so make sure to bring the kiddos.
And to showcase some of my favourite products from Organic Valley, I decided to re-create my Low Carb Raspberry Cream Cheese Coffee Cake…this time in a slow cooker!
Slow Cooker Raspberry Cream Cheese Coffee Cake
- 8 ounces Organic Valley cream cheese
- 1/3 cup powdered Swerve Sweetener
- 1 large egg
- 2 tbsp Organic Valley whipping cream
- 1 1/2 cup fresh raspberries
- 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).