Raspberry Almond Cream Cheese Coffee Cake

Low carb almond flavoured coffee cake with a ribbon of cream cheese and studded with fresh raspberries. A perfect addition to your Mother’s Day brunch.

Low Carb Raspberry Cream Cheese Coffee Cake

I am in a berry state of mind. Despite the fact that we’ve fallen back into chillier temps in New England and have  had an excessive amount of rain, I have my sights set hard and fast on the approaching berry season. Or seasons, rather, since they all come in at slightly different times of the year. Berries make me happy and there is nothing like pick-your-own berries. We try to hit the farms at least 3 or 4 times in the summer, once for each of the big three (strawberries, raspberries and blueberries). And now that my kids are getting more adept at picking, we can bring home a LOT of berries. But they still don’t last very long because with 3 hungry kids, we eat a LOT of berries.

Those freshest of the fresh berries are a ways off yet, but I still have a hankering for lots of berry-flavoured treats. And so when I got mulling over coffee cake ideas for Mother’s Day, I just had to make something with berries. Plump juicy raspberries baked into a delicious almond coffee cake. With a ribbon of cream cheese running through the centre. How does that sound to you, my friends?

Low Carb Gluten-Free Raspberry Almond Coffee Cake

Sounds pretty good to me. And it tasted pretty great too!

This post original appeared on Live Better America, a site that is now defunct. I’ve had so many requests for the recipe, I decided I had to get it up on my site pronto! I guess everyone loves their coffee cake with cream cheese and raspberries. Can you blame them?

I have modified the sweetener amounts, as I prefer more a little more Swerve and a little less stevia. I have also changed the servings to 12 (instead of 16) to be more reflective of a good-sized portion. I had to stay within certain nutrient limits on their site (fats, calories, etc) but now am free to publish the recipe as I see fit!

Low Carb Raspberry Almond Cream Cheese Coffee Cake

 

Raspberry Almond Cream Cheese Coffee Cake

Yield: 12 servings

Raspberry Almond Cream Cheese Coffee Cake

Low carb almond flour coffee cake with a ribbon of cream cheese and studded with fresh raspberries. This might just be my most popular coffee cake recipe!

Ingredients

    Cake Batter:
  • 2 cups almond flour
  • 1/3 cup coconut flour
  • 2 tsp baking powder
  • 6 tbsp butter, softened
  • 1/2 cup granulated Swerve Sweetener
  • 3 large eggs, room temperature
  • 3/4 tsp almond extract
  • 1/4 tsp liquid stevia extract
  • 1/2 cup unsweetened almond milk
  • Filling:
  • 8 oz cream cheese, softened
  • 1/4 cup granulated Swerve Sweetener
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/4 tsp liquid stevia extract
  • 1 ½ cup fresh raspberries, rinsed and dried
  • Topping:
  • 2 tbsp sliced almonds

Instructions

  1. Preheat oven to 325F and grease a 9-inch square baking pan (you can also use an 8x8 pan, but you will need to bake the cake for longer).
  2. For the cake batter, combine almond flour, coconut flour and baking powder in a medium bowl.
  3. In a large bowl, beat butter with granulated sweetener until well combined. Beat in eggs, almond extract and stevia extract.
  4. Beat in half of almond flour mixture, then beat in almond milk. Beat in remaining almond flour mixture until combined. Scrape down sides of bowl and beaters as needed. Set aside while making the filling.
  5. For the filling, beat cream cheese with granulated sweetener until smooth. Beat in egg, vanilla extract and stevia extract until well combined.
  6. To assemble the cake, spread about two thirds of the batter in prepared baking pan, smoothing the top with a knife or an offset spatula.
  7. Pour cream cheese mixture over batter in pan and sprinkle with raspberries. Dot the remaining batter over the filling in small spoonfuls, allowing some of the filling to peek through. Sprinkle with sliced almonds.
  8. Bake 35 to 40 minutes, or until top is light golden brown and filling is just set. Remove and let cool completely, then transfer to refrigerator to chill for at least 1 hour.
  9. Keep refrigerated until served.

Notes

Serves 12. Each serving has 10.58 g of carbs and 5.14 g of fiber. Total NET CARBS = 5.44 g.

Food energy: 277kcal Saturated fatty acids: 8.84g Total fat: 22.45g Calories from fat: 202 Cholesterol: 82mg Carbohydrate: 10.58g Total dietary fiber: 5.14g Protein: 8.09g Sodium: 235mg

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Comments

  1. charlotte says:

    this looks superb!

  2. WOW – another fabulous delight – thanks for sharing all your wonderful recipes with us Carolyn!! Question – what would 1/2 t liquid stevia extract be equal to in sweetness? I usually use liquid sucralose when liquid sweeteners are called for and I’m very confused with all the different stevia products. Can’t wait to try this! Thanks again!!

  3. Have you tried Nectresse or liquid monk fruit? No calorie and natural. Is the equality the same? 1/2 tsp liquid = 1/2 c sugar sub granulated? Thanks!

    • Carolyn says:

      I don’t know how it equals sugar, I think you’d have to research that one a bit. Sorry!

  4. This looks amazing Carolyn! One of Mr. Hungry’s favorite treats is the junky raspberry cheese danishes you can buy in the store – I bet this tastes so much better, not to mention that it’s so much healthier! Definitely making this one SOON!

  5. This looks great. I am so excited for berry season. Hopefully not too much longer till pick your own.

  6. Tarryn says:

    I made this today, and it is just delicious! Thank you for all your wonderful recipes :)

  7. I made this today!! Only thing I changed was I didn’t use erythritol in the cream cheese mixture, I did 1 mashed banana instead….and I used blueberries…everything else I kept the same. Mainly cause I had 1 banana I had to use, and I already had blueberries in the fridge not raspberries so I didn’t have to go to the store for anything lol.
    Oh, I also used a small pan so the cream cheese middle was like a cheesecake filling which was awesome. My family and I loved it! :)

    • Carolyn says:

      So glad you liked it. Your blog is great, by the way. I put up some of your meatballs (just image and link) on my Facebook page and they were well received.

  8. Hello Carolyn, I have been a long time lurker but have made a lot (if not most) of all your lemon recipes (HUGE fan of lemon and found all the recipes amazing). I have some very few questions: Do you use bob red mills coconut flour? I have tried and experimented with this flour but I am just not a fan not sure if it is just red mills orrr…..

    Can I use all almond flour and skip the coconut flour part in this recipe? is there a particular coconut flour brand you bake with and recommend? Thanks for putting out such an amazing site!

    • Carolyn says:

      I do use Bob’s actually, it’s the only one I use. But if you want to go all almond flour, do 3 full cups for this recipe. Hope that helps!

      • Thanks Carolyn, I would. I guess I am not just a fan of the baked coconut taste (I actually LOVE coconut oils, fruit etc) but the flour, can’t do the taste when baked. Will try the almond this weekend. Thank you

  9. they look delicious!

  10. I made this last evening and had a piece for breakfast this morning. It’s an answer to the raspberry Danish I’ve always loved. Sixteen servings, huh? I’m going to have a hard time keeping the portion size that small…or just eat if for a meal. :-)

  11. EdiaKaran says:

    I made this coffee cake in the morning and now after having a piece Im here to say a Big Thanks! I couldn’t resist and tried it before it was completely cooled in the fridge and its great. I cant believe it a low carb treat. I didnt have stevia so I only used the erythritol that is required in the recipe and to my surprise is lovely sweet, I think good quality raspberries helped a lot!

  12. I made this for mother’s day and it was delicious! Thank you!!!!

  13. I made this tonight and just swallowed a piece. I couldn’t wait for it to chill in the fridge. This will be one to print. So ONO! Thats delicious in Hawaiian. Wish I could post a pic. Gonna try it with blueberries. Can’t wait for morning to have another piece.

  14. I over baked this by 45 minutes, as I (forgot) and drove my sons friend home. The cake was still wonderful. Can’t wait to make it again, and see how proper timing affects it!

  15. Carolyn,
    Is there a better way to print the recipe from the Live Better America site? I don’t see a print friendly button and it is 19 pages! Just checking with you before I print it out.
    Thanks!
    Shannon

    • Carolyn says:

      If I were you, I would cut and paste it into a Word Doc. If you can’t do that, then email me and I can send you the original word doc.

  16. Is there any other way to get this recipe? I’m in Australia and when I click the link it redirects me to the Betty Crocker website!

  17. Chris Mackey says:

    If you have 20 mins, follow the link. If you don’t don’t bother with this BS.

    • I’m sorry but I find that quite rude. The recipe was on Live Better America for quite some time. I knew that they had folded but was assured that the recipes would stay up indefinitely. I only *just* found out a few days ago that they are no longer on there and am working to put the recipes up on my own site. You simply could have asked me for the recipe, I have emailed it to several people already.

  18. Carolyn, I just made this yesterday and couldn’t wait for it to cool… OMG this is the best ever! It seriously has the “mouth feel” of real flour. I can’t wait to try it cool :-) Thank you so much for your wonderful recipes! BTW, I had extra raspberries (they were BOGO) so I made a double batch… have you tried freezing it after it’s been cooked? How do you think it would fare?

  19. I have everything to make this, but the liquid stevia. What does it bring to the recipe? Is it necessary? It looks great! Thanks for a wonderful recipe!

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