Lemon Cheesecake Coffee Cake
Servings: 16 pieces
Calories: 353kcal
Ingredients
Crumb
- 1 ½ cups almond flour
- ¼ cup sugar
- ⅛ teaspoon salt
- 6 tablespoons room temperature coconut oil
Cheesecake Layer
- 8 oz goat cheese, room temperature
- ¼ cup sugar
- 1 egg room temperature
- 1 teaspoon vanilla
- zest of 1 lemon
Cake
- 2 ½ cups almond flour
- ⅓ cup coconut flour
- ⅔ cup sugar
- ½ teaspoon salt
- 1 teaspoon baking soda
- 3 large eggs room temperature
- ¼ cup melted coconut oil
- zest of 2 lemons
- ½ cup lemon juice
Instructions
- Preheat the oven to 325° and line a 9x9 pan with parchment paper.
- Make the crumb topping. In a small bowl, combine the almond flour, sugar, salt and coconut oil. Mix until combined, it will be crumbly buy hold together. Set aside.
- Make the cheesecake layer. In a medium bowl, combine the goat cheese, sugar, egg, vanilla and lemon zest. Stir until combined and smooth. You can use a hand mixer or just mix well by hand. Set aside.
- Make the cake. In a large bowl, combine the almond flour, coconut flour, sugar, salt and baking soda. Stir together. Add in the eggs, coconut oil, and lemon zest and juice. Stir until well combined. Pour into the prepared pan.
- Pour the cheesecake layer on top of the cake layer and spread until even. Top with crumb topping, sprinkling evenly over cheesecake. Bake 65-70 minutes, until edges are lightly brown.
- Store covered in the fridge for up to 10 days.
Notes
*Cream cheese can be used or a dairy free cream cheese in place of the goat cheese
Nutrition
Calories: 353kcal | Carbohydrates: 23g | Protein: 10g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 47mg | Sodium: 233mg | Potassium: 27mg | Fiber: 4g | Sugar: 16g | Vitamin A: 206IU | Vitamin C: 3mg | Calcium: 86mg | Iron: 2mg