Raspberry Coffee Cake and No Carb Cloud Bread

Recipe 11: Raspberry Almond Coffee Cake 22.45 calories 8.84g of fat 10.58g of fiber 5.14g of protein Ingredients: - 2 cups almond flour - 1/...

Recipe 11: Raspberry Almond Coffee Cake

22.45 calories

8.84g of fat

10.58g of fiber

5.14g of protein

Ingredients:

- 2 cups almond flour

- 1/3 cup coconut flour

- 2 teaspoons baking powder

- 6 tablespoons softened butter

- 1/2 cup Erythritol or Swerve

- 3 large eggs

- 3/4 teaspoon almond extract

- 1/4 teaspoon liquid stevia

- 1/2 cup almond milk

Filling:

- 8 ounces softened cream cheese

- 1/4 cup Erythritol or Swerve

- 1 large egg

- 1/2 teaspoon vanilla extract

- 1/4 teaspoon liquid stevia

- 1 1/2 cup fresh raspberries

Topping:

- 2 tablespoons sliced almonds

Directions:

Preheat oven to 325 degrees

Combine the almond flour, coconut flour, and leaven.

In a separate bowl, beat the butter with Erythritol or Swerve.

Mix in the eggs, almond extract, and stevia.

Add in half of the almond flour mixture.

Mix in the almond milk.

Add in the remaining almond flour mixture.

Set aside.

In a new bowl, beat the cream cheese and Erythritol or Swerve until creamy.

Mix in the egg, vanilla extract, and stevia.

Spread two-thirds of the batter into a prepared cake pan.

Pour cream cheese filling over the batter.

Sprinkle the raspberries over the top of the filling.

Cover the cheese filling with the remaining batter.

Sprinkle with sliced almonds.

Bake for 40 minutes.

Refrigerate for at least 1 hour.

Recipe 12: No Carb Cloud Bread

34.5 calories

0g of carbs

2.7g of fat

0g of fiber

2.2g of protein

Ingredients:

-        2 eggs, separated

-        2 ounces softened cream cheese

-        1/8 teaspoon cream of tartar

-        Dash each sea salt and dried rosemary

Directions:

1. Preheat oven to 300 degrees
2. Combine cream cheese and egg yolks by hand until well mixed.
3. In a separate bowl, add the egg whites and cream of tartar and beat until fluffy peaks form.
4. Fold egg whites into egg yolks, by hand.
5. Spoon rounds of dough onto a lined baking sheet.
6. Add the sea salt and rosemary topping.
7. Bake for 30.
8. Allow the cloud bread to cool and then place in a plastic bag overnight.