Lemon Cream Cheese Coffee Cake Recipe

This Keto Lemon Coffee Cake is bursting with bright, fresh flavor. It has a ribbon of cream cheese right through the center!

Course Breakfast

Cuisine Brunch

Keyword lemon coffee cake

Prep Time 35

Cook Time 35

Total Time 1 10

Servings servings

Calories 219kcal

In a medium bowl, beat the cream cheese until smooth, about 1 minutes. Then beat in the sweetener, egg, lemon zest, and lemon extract until well combined. Set aside.

Preheat the oven to 325ºF and grease a 9-inch springform baking pan. Line the bottom with parchment paper and grease the parchment.
In a large bowl, whisk together the almond flour, sweetener, protein powder, baking powder, and salt.
Add the eggs, butter, lemon zest, lemon juice, water, and extracts, and mix together until well combined. Spread about two thirds of the batter in the prepared pan.
Dollop the cream cheese mixture overtop the batter and spread to the edges. Then dollop the remaining batter in small spoonfuls over the cream cheese.
Bake 30 to 35 minutes, until the edges are set and the top is mostly firm, with a little bit of jiggle in the center. Remove and let cool completely, then refrigerate for an hour or so to firm up.

In a small bowl, whisk together the powdered sweetener and lemon juice until smooth. Drizzle over the cooled cake.

Storage Information: Store the cake in a covered container in the fridge for up to a week. It can also be frozen for several months.