Lemon Cream Cheese Coffee Cake Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A keto-friendly lemon coffee cake made with almond flour and sugar substitutes, with a cream cheese ribbon running through the center. Bright, fresh lemon flavor with minimal carbs.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 8 ounces cream cheese (softened)
- 1/3 cup Swerve Confectioners
- 1 large egg (room temperature)
- 2 tsp lemon zest
- 1/2 tsp lemon extract
- 2 1/2 cups almond flour
- 2/3 cup Swerve Granular ((see Expert Tips for options))
- 1/3 cup unflavored whey protein powder ((or egg white protein powder))
- 2 tsp baking powder
- 1/2 tsp salt
- 3 large eggs (room temperature)
- 6 tbsp butter (melted)
- 1/3 cup freshly squeezed lemon juice
- 1/3 cup water
- 1/2 tsp vanilla extract
- 1 1/2 tbsp freshly squeezed lemon juice
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 35m
- Cook
- 35m
- Sodium
- 178mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 168mg
- Calcium
- 71mg
- Iron
- 0.81mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 178MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.