Guava Cream Cheese Cake Panetela is a sponge cake filled with guava paste and cream cheese. Panetela is popular in the Caribbean as well as in the melting pot of cultures of South Florida. I have created a healthy version of this treat that is low carb and high in protein.
My healthy version is an adaptation of the Puerto Rican Guava and Cream Cheese Panetela Cake. I love the combination of the creaminess of the cream cheese with the fruitiness of the guava. This cake is bright in flavors and satisfying. It is a great for an afternoon snack or dessert.
I used Lakanto Monkfruit Classic to substitute sugar and almond and coconut flours to reduce carbs.
I was able to find Goya Sugar Free Guava Paste in my local Latin market. You can also find sugar free guava paste on Amazon.
Guava paste can be very high in sugar. The addition of the cream cheese helps reduce the amount you need and it is delicious combination.
Healthy Panetela Guava Cream Cheese Cake Ingredients and Steps
First, start by preheating the oven at 350F (325 if convection) and line an 8 inch square cake pan with parchment paper.
Healthy Guava Cream Cheese Panetela
Ingredients
- ¾ Cup Fine Almond Flour
- ¼ Cup Coconut Flour
- 39 grams (2 scoops) vanilla protein powder Premier Vanilla Protein Powder
- ⅛ Teaspoons salt
- 1 ½ Teaspoons Baking Powder
- 4 Tablespoons Butter
- 4 Tablespoons Sweetener Lakanto Monkfruit Classic
- 3 eggs
- ¾ Cup Greek Plain Yogurt Dannon Light & Fit
- 1 Teaspoon Almond Extract
- 8 Tablespoons Cream Cheese
- 4 oz Sugar Free Guava Paste Goya
- 4 Tablespoons Powdered Sweetener
Instructions
- Preheat the oven to 350F (325F if using a convection oven). Line an 8 inch square cake pan with parchment paper.
- Measure and sift all dry ingredients (almond and coconut flours, protein powder, baking powder and salt) in a bowl and set aside.
- Melt the butter and whisk in the sweeteners. Mix until you obtain a creamy consistency.
- Then continue to mix while adding one egg at a time until all eggs are incorporated.
- Add the Greek yogurt and almond extract and continue to mix until you obtain a soft mixture without lumps.
- Slowly start adding the dry ingredients that you set aside earlier and continue to mix until all ingredients are incorporated.
- Pour half of the batter on the lined cake pan.
- Thinly slice the guava paste and cream cheese. Cover the batter with the slices alternating between guava paste and cream cheese.
- Cover the guava and cream cheese with the rest of the batter.
- Bake for 20 to 25 minutes
Notes
- Adding 1 Tbsp of Psyllium Husk Powder will add fiber and give it a spongier texture.
- If using a protein powder without flavor, add 1 Tsp of pure vanilla extract.
- You can use real butter or other products lower in cholesterol or saturated fats. I have used Smart Balance with no changes in flavor or texture.
- Egg substitutes such as Egg Beaters can be used instead of eggs (3Tbsp = 1 egg).