Sugar Free Raspberry Coffee Cake
Sugar Free Raspberry Coffee Cake, an easy and delicious breakfast, brunch, or dessert recipe made with fresh raspberries and no added sugar.
Servings: 9
Equipment
Ingredients
- 1¼ cup Sugar Free White Baking Chips - divided
- 6 tbsp Heavy Cream
- 1¾ cup Flour
- 2 tsp Baking Powder
- ¼ tsp Baking Soda
- ⅓ cup Sugar Alternative - see post for details
- ⅓ cup Brown Sugar Alternative - see post for details
- 3 Eggs
- 1 cup Sour Cream
- 1 tsp Vanilla Extract
- 1½ cups Raspberries - divided
Instructions
- Preheat your oven to 350 and prep your your baking pan well for nonstick.
- Start by melting the sugar free white baking chips. In a microwave-safe bowl, combine one cup of the white chips with the heavy cream and heat for one minute (or until the chocolate is 85% melted), stirring after 30 seconds. Stir the ingredients that then allow it to sit as the mixture will continue to melt.
- In a large mixing bowl, use a whisk or sifter to combine together the flour, baking powder and baking soda. Then make a well in the center of the ingredients.
- Next, in a new mixing bowl, beat together the sugar alternatives, sour cream, vanilla extract, and eggs until combined. Then pour this mixture into the well that you made in the first bowl with the dry ingredients. Mix these ingredients until smooth and combined.
- Use a rubber spatula to fold in a half cup of the raspberries. Then pour half of the ingredients into your prepared baking pan.
- Top the batter in the baking pan with the remaining berries and then use a tablespoon to drop dollops of the melted chocolate on top.
- Top the berry and dollop layer with the remaining batter and then place the remaining white chocolate chips on top of that.
- Bake your cake in the center of your oven for 25-30 minutes or until a toothpick inserted comes out clean Let the cake cool in the baking pan for 15 minutes before slicing and serving.
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
posted:
April 18, 2024*About Sugar Alternatives
Specific sugar alternatives are not given in the recipes presented on this site. Only suggestions are given as to the 'kind' of alternative to use. It is up to you to select the alternative to use that suits your needs best. If the recipe is heated or cooked, it is best to use an alternative that can be heated or cooked with for best results. This site does not endorse any specific ingredients,
*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Calories: 206kcal | Carbohydrates: 23g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 157mg | Potassium: 119mg | Fiber: 2g | Sugar: 2g | Vitamin A: 392IU | Vitamin C: 6mg | Calcium: 102mg | Iron: 2mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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