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Pumpkin Cream Cheese Coffee Cake (S)

Jennifer Griffin
  • 50 minutes
  • Serves 9

INGREDIENTS

For the Cake:

3/4 cup

coconut flour

1 cup

almond flour

1 tsp

baking powder

1/2 tsp

baking soda

1

& ½ tsp cinnamon

1/8 tsp

ginger

1/8 tsp

clove

2 pinches

salt

1/3 cup

Truvia or 2 Tbs +2 tsp of Super Sweet Blend

1

& ½ cups pumpkin

2 tbsp

melted butter

1 tsp

vanilla extract or ½ tsp pumpkin spice extract

2

eggs

NOTE: You can use 1&3/4 cup of THM Baking Blend in place of the almond and coconut flour.

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For the Cheesecake Filling:

8 oz

cream cheese (you can ⅓ less fat if you’d like)

1

egg

1/8 cup

Truvia or 1 Tbs Super Sweet Blend

2 tbsp

0% Greek Yogurt or sour cream

1/2 tsp

vanilla extract

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For the Streusel Topping:

1/4 cup

almond flour

1/4 cup

coconut flour

1 tsp

cinnamon

salt

4 tbsp

cold butter, chopped

1 tbsp

Truvia or 1½ tsp of Super Sweet Blend

1/2 cup

chopped pecans