Slow Cooker Raspberry Cream Cheese Coffee Cake

Preparation 15 minutes Cook Time 3 to 4 hoursInactive Time: 3 to 4 hoursTotal Time: Serves 12     adjust servings

 My beloved low carb Raspberry Cream Cheese Coffee Cake now made in your slow cooker! No need to heat up your kitchen for this delicious keto cake recipe.


Cake Batter

  • 1 1/4 almond flour
  • 1/2 cup Swerve Sweetener
  • 1/4 cup coconut flour
  • 1/4 cup Organic Valley Vanilla Fuel Protein Powder
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3 large eggs
  • 6 tbsp Organic Valley Pasture Butter, melted
  • 2/3 cup water
  • 1/2 tsp vanilla extract


  • 8 ounces Organic Valley cream cheese
  • 1/3 cup powdered Swerve Sweetener
  • 1 large egg
  • 2 tbsp Organic Valley whipping cream
  • 1 1/2 cup fresh raspberries


  1. Grease the insert of a 6 quart slow cooker well.
  2. For the cake batter, combine the almond flour, sweetener, coconut flour, protein powder, baking powder and salt in a medium bowl. Stir in the eggs, melted butter, and water until well combined. Set aside while making the filling
  3. For the filling, beat the cream cheese with the sweetener until smooth. Beat in the egg, whipping cream, and vanilla extract until well combined.
  4. To assemble the cake, spread about two thirds of the batter in prepared slow cooker, smoothing the top with a knife or an offset spatula.
  5. Pour the cream cheese mixture over batter in pan and spread evenly. Sprinkle with the raspberries. Dot the remaining batter over the filling in small spoonfuls, allowing some of the filling to peek through. 
  6. Bake on low for 3 to 4 hours, or until the edges are golden brown and the filling is just barely set in the middle (it may still jiggle a little when shaken). Turn off the slow cooker and remove the ceramic insert. Allow to cool completely before serving (you can also refrigerate it and serve cold).


Recipe Notes


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