In a medium bowl add:
2 c fine almond flour
1/3 c coconut flour
2 tsp baking powder
1/4 tsp fine salt
Mix until combined with a fork. Set aside.
In a large bowl add:
1/2 c softened butter (do not melt)
2/3 c granulated sugar substitute (I like pure monk fruit)
3 large eggs at room temperature
1/2 tsp almond extract
1/2 tsp vanilla extract
1/2 c unsweetened almond or any kind of nut milk.
With a hand mixer, combine the butter mixture then slowly add the flour mixture until all dry ingredients are incorporated. Set bowl aside.
Wipe out the bowl that had the dry ingredients and combine the following with the electric mixer w/clean beaters:
8 oz softened block cream cheese
3/4 c granulated sugar substitute
1/4 tsp fine salt
1 large egg, room temperature
1/2 tsp vanilla extract
1 1/4 c fresh cleaned raspberries.
Grease an 8x8 pan and preheat oven to 350⁰.
Spread 3/4 of cake batter into the pan.
Top and spread with the cream cheese mixture then evenly top with the clean, dry raspberries.
Take the rest of the cake batter and dollop over the rest of the cake, slightly spreading it. Top with sliced almonds.
Bake for 35 minutes. The middle of the cake should just shake slightly.
Cool on rack completely then refrigerate for at least 1 hour.
2 c fine almond flour
1/3 c coconut flour
2 tsp baking powder
1/4 tsp fine salt
Mix until combined with a fork. Set aside.
In a large bowl add:
1/2 c softened butter (do not melt)
2/3 c granulated sugar substitute (I like pure monk fruit)
3 large eggs at room temperature
1/2 tsp almond extract
1/2 tsp vanilla extract
1/2 c unsweetened almond or any kind of nut milk.
With a hand mixer, combine the butter mixture then slowly add the flour mixture until all dry ingredients are incorporated. Set bowl aside.
Wipe out the bowl that had the dry ingredients and combine the following with the electric mixer w/clean beaters:
8 oz softened block cream cheese
3/4 c granulated sugar substitute
1/4 tsp fine salt
1 large egg, room temperature
1/2 tsp vanilla extract
1 1/4 c fresh cleaned raspberries.
Grease an 8x8 pan and preheat oven to 350⁰.
Spread 3/4 of cake batter into the pan.
Top and spread with the cream cheese mixture then evenly top with the clean, dry raspberries.
Take the rest of the cake batter and dollop over the rest of the cake, slightly spreading it. Top with sliced almonds.
Bake for 35 minutes. The middle of the cake should just shake slightly.
Cool on rack completely then refrigerate for at least 1 hour.
