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Slow Cooker Raspberry Cream Cheese Coffee Cake

Carolyn
  • 2018 minutes
  • Serves 12

INGREDIENTS

Cake Batter:

1 1/4

almond flour

1/2 cup

Swerve Sweetener

1/4 cup

coconut flour

1/4 cup

Organic Valley Vanilla Fuel Protein Powder

1 1/2 tsp

baking powder

1/4 tsp

salt

3

large eggs

6 tbsp

Organic Valley Pasture Butter, melted

2/3 cup

water

1/2 tsp

vanilla extract

Filling:

8 oz

Organic Valley cream cheese

1/3 cup

powdered Swerve Sweetener

1

large egg

2 tbsp

Organic Valley whipping cream

1 1/2 cups

fresh raspberries