A year ago, I published a video on Keto Cream Cheese Chocolate Cake which became the second most popular cake recipe in my youtube channel ( click link to video here – )

I have been receiving requests to come up with a similar recipe but using coffee and cream cheese. So I thought this is a really good idea and started to experiment with it. It took me quite a few trails to get it right as the ratios are different. This is the final result which I am so happy with. It’s a perfect combination and the cake is so soft, moist, flavorful and delicious. It’s a happy cake with a smiley face haha…

The recipe can be viewed and printed at this link;

[ Total servings = 15 ]
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

Cream cheese (softened) = 180 g / 1 1/2 cup
Lakanto Powdered sweetener = 24 g / 1/4 cup (OR any keto friendly powdered sweetener. 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 ]

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
Lakanto = 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)

1. Preheat the oven to 325F or 170C.
2. Mix the instant coffee powder with hot water and stir to dissolve. Set aside
3. 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.
4. In another bowl, whisk the butter and sweetener until fluffy and the butter has turned into a pale color.
5. Add eggs one a time and whisk until well combine.
6. Sieve the coconut flour and baking powder into the batter. Fold to combine.
7. Add the whipping cream and fold until well combined.
8. Lastly, add the coffee mixture and fold until well combined. The batter is smooth and thick.
9. Spoon half the coffee batter into an 8×4″ loaf pan lined with parchment paper. Spread evenly with a spoon or spatula.
10. 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.
11. Cover with the balance of the chocolate batter and spread evenly.
12. Top with the balance of the cream cheese batter just at the middle only. Spread slightly then use a wooden skewer to create patterns.
13. 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 more brown at the sides but it’s it’s fine.
14. Let the cake cool completely before slicing.
15. The cake can be refrigerated up to 1 week and frozen for months.

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