It’s kind of hard to find low carb and keto breakfast options that aren’t some sort of meat, eggs and avocado scenario, and that all gets boring. My solution to this “problem,” was just to start making my own sugar free breakfast treats. One of the breakfast recipes I find myself making over and over again is my low carb Apple Cinnamon Breakfast Bars. They’re perfect for brunch, or a snack, or even dessert and taste like a happy little piece of fall. Using this as the model, I thought I’d expand the flavor options a bit and make a low carb raspberry breakfast option.
This recipe was inspired in part by those raspberry and cheese danishes that are a staple at “continental breakfasts” and brunches everywhere. I haven’t had one in years, but for some reason, it’s a flavor that still calls out to me. So, this is a bid at a keto cakey version of that treat!
Notes on Baking Low Carb Raspberry Swirl Breakfast Cake:
- The steps for this are pretty basic, so nothing really needs to be added in a specific order.
- I used a silicon cake pan, but you could really use any pan you want. There’s a pretty good baking pan conversion chart here!
- Instead of the Swerve, you could add about 10-15 drops of liquid stevia.
- I use ground pecans here, but you could use almond flour just as easily, and it would taste amazing.
- This cake needs to cool a bit before slicing, so it doesn’t fall apart too much.
- If you are using fresh or frozen raspberries in place of freeze dried ones, you’ll only need about half the milk!
- To add some zing to this recipe, you could zest a lemon into the cake and use lemon juice in place of milk in the raspberry filling part.
- Be sure to blend everything together completely, so there are no chunks, in order to get the perfect texture.
- 1 cup pecans, ground
- 4 eggs
- 2 ounces cream cheese
- 2 tbsp Swerve
- 1 tsp vanilla
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 ounce cream cheese
- 1/4 cup freeze dried raspberries
- 1/4 cup milk of choice (I used coconut)
- Preheat oven to 350F.
- In a small bowl, mix together cream cheese, milk and raspberries and let sit so everything combines nicely.
- Toss remaining ingredients in a blender and blend until thoroughly combined.
- Pour mixture into a 9" cake pan, or a loaf pan (whatever you'd like!).
- Slowly pour raspberry mixture on top of the base mixture, distributing it in little blobs around the top.
- With a knife, make swirls throughout, so the mixture starts to make a nice pattern.
- Bake for about 25 minutes, until the top is golden brown all over, and a knife comes out clean when inserted.
- Let cool for at least 15 minutes before slicing and enjoy!