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INGREDIENTS FOR CREAM CHEESE BATTER

Cream cheese (softened) = 180 g / 3/4 cup (In the video, it was incorrectly stated as 1 1/2 cups)

Powdered sweetener = 24 g / 1/4 cup (You can also use granulated sweetener)

Egg yolks = 2 large (room temp)

Coconut flour = 10 g / 1 tbsp (OR Almond flour = 20 g / 2 tbsp)

INGREDIENTS FOR COFFEE BATTER

Coconut flour = 90 g / 3/4 cup (OR Almond flour = 300 g / 2 1/2 cups)

Unsalted Butter (room temperature) = 160 g / 2/3 cup

Monk fruit = 100 g / 1/2 cup (This is moderately sweet so you can adjust accordingly)

Whole eggs = 4 large (room temp)

Baking powder = 8 g / 2 tsp

Whipping cream = 120 ml / 1/2 cup

Instant coffee powder = 20 g / 4 tbsp (Dilute with 15 ml or 1 tbsp of hot water. The coffee flavor is moderate so if you wish to have a stronger flavor, you can add more instant coffee powder)

1. For best results, weigh the ingredients with a digital scale

2. Preheat the oven at 325F or 170C.

3. Mix the instant coffee powder with hot water and stir to dissolve. Set aside.

4. In a bowl, mix the cream cheese until creamy. Then add powdered sweetener and mix until well combined. Add egg yolks and mix until well combined. Finally, add the coconut flour and mix until well combined. Set aside.

5. In another bowl, whisk the butter and sweetener until fluffy and the butter has turned into a pale color.

6. Add eggs one a time and whisk until well combined.

7. Sieve the coconut flour and baking powder into the batter. Fold to combine.

8. Add the whipping cream and fold until well combined.

9.  Lastly, add the coffee mixture and fold until well combined. The batter is smooth and thick.

10. Spoon half the coffee batter into an 8x4" loaf pan lined with parchment paper. Spread evenly with a spoon or spatula.

11. Spoon half the cream cheese batter on top of the coffee batter at the middle section only. Spread slightly but do not spread until the sides.

12. Cover with the balance of the chocolate batter and spread evenly.

13. Top with the balance of the cream cheese batter just at the middle only. Spread slightly then use a wooden skewer to create patterns.

14. Bake at the middle rack for 40 to 50 minutes or until cooked and a wooden skewer comes out clean. If the top is browning too fast, cover with foil. The cake tends to be browner at the edges but it's fine.

15. Let the cake cool completely before slicing. Clean the knife after each cut so that it doesn't smudge the cake.

16. The cake can be refrigerated up to 1 week and frozen for months.

[Total servings = 15]

NUTRITION INFO PER SERVING

Total Carb = 1.2 g

Dietary Fiber = 0.3 g

Net carb = 0.9 g

Calories = 171

Total fat = 17.1 g

Protein = 3 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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