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. This post is sponsored by Organic Valley.
I can hardly begin to describe what a gorgeous summer we are having here in Portland, OR. After the brutal winter and chilly spring we had, we definitely deserve it. It’s been sunny every day, with cool mornings and warm afternoons, a handful of hot days but none of the blistering heat of summers past. It’s been the sort of weather you can truly enjoy, getting outside and being active, getting together with friends for a drink or a bite to eat, going on little family adventures. This, people…this is why I moved to Oregon! It’s just so beautiful and I want it to last forever. I know it won’t, of course, so I am trying to make the most of it while it’s here.
I got to make the most of it a few weeks ago with my girls, getting out to visit Cloud Cap Dairy just outside of PDX. Organic Valley, purveyors of my favorite dairy products, was hosting a Farm Discovery Day, opening up one of their myriad family farms to the public. I wasn’t really sure what to expect of the day but they did it up right and we had so much fun, I only wish we could have stayed longer (had to get my son to a soccer tournament that afternoon). But we had a glorious few hours in the shadow of Mt. Hood, making butter, eating cheese, talking to the farmers and the cows (yes, we talked to the cows!), suggesting names for the new calves, and learning all about the amazing cooperative that is Organic Valley.
I’ve been an OV fan for ages. Their heavy whipping cream is the only one I buy, and their Pasture Butter is to die for. I usually have several bricks of the butter in my fridge for baking and cooking, and I make a cappuccino everyday with the whipping cream. My kids love their Grassmilk yogurt and the whole milk too. The raw Cheddar they make is AH-mazing, too. And now they are making some of their own whey protein powders called Organic Fuel. Since I use protein powder frequently in my low carb baking (helps baked goods rise and hold their shape in the absence of gluten), I decided I would test drive the vanilla Organic Fuel in this recipe.
After the farm visit, I think I am even more of a diehard Organic Valley fan. Everyone we spoke to on the tour, from the farmers, to the management, to the marketing folks, simply raved about what an amazing co-operative it is to work for. They are all highly devoted to the mission of bringing the best and healthiest organic dairy products to market. There was a veterinarian on scene, talking about animal care and the natural methods they use to prevent and treat illness. Organic Valley farmers use all measure to avoid antibiotics. And if a cow must be given antibiotics for some reason, then that cow is no longer able to produce any milk for the OV products. But Organic Valley cows spend so much time in pasture, they have fewer incidences of infection or illness than cows on conventional farms.
One of the highlights for me was listening to one of the trainers, who travels the country teaching farmers how to become fully organic to join the co-operative. People often resist going organic because they fear it will reduce the output of their farm, but in fact, it’s the exact opposite. When the land goes untreated with chemicals and is naturally fertilized with manure, it begins to produce much more lush grass for the cows to feed on. The trainer we spoke with mentioned that many farms which before could only sustain one family, find themselves growing and needing to hire more people. It’s a whole organic economic boom cycle, and it really blew my mind. And since Organic Valley is a cooperative and not a hierarchical company, the farmers own the company had have a say in how it’s run.
Grand Opening of Organic Valley Creamery, McMinnville, OR
Did you know that Organic Valley produces many of its dairy products locally? They partner with local production facilities for their cream, milk, yogurt, etc, in many parts of the US. And they are opening their first west coast creamery here in McMinnville, Oregon. The Grand Opening is August 12th and if you’re local, I highly encourage you to go. We had such a blast at the Farm Discovery, and they have some amazing activities planned. I only wish I could go to it myself, but alas will be making the long trek home from Vancouver, BC that day. You can RSVP to attend at the link above. It’s a great family day, so make sure to bring the kiddos.
And to showcase some of my favourite products from Organic Valley, I decided to re-create my Low Carb Raspberry Cream Cheese Coffee Cake…this time in a slow cooker!
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.
- 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
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Grease the insert of a 6 quart slow cooker well.
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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
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For the filling, beat the cream cheese with the sweetener until smooth. Beat in the egg, whipping cream, and vanilla extract until well combined.
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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.
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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.
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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).
[email protected] Ware Lab says
Wow! This cake looks so tasty! My son will love this. I will make for him.
Annette Mahoney says
Carolyn how fun was that. And Portland was so beautiful when we cam back home for a visit. And now to make this yummy cake in a slow cooker even better. OV products are yummy.
Betsy Stokes says
Glad it’s beautiful there in Oregon! It’s HOT here in Alabama! 🙂
OV sounds awesome. We can’t get the pasture butter here. Too bad. But looking forward to this recipe! Too HOT to use the oven! 🙂
Sarah says
This looks so good! I’m building my low carb cupboard and have flavorless protein powder, but not vanilla. Do you think this would be an ok substitute? Thanks, from Tacoma WA!
Carolyn says
Yes, just be sure to add 1/2 tsp vanilla to the batter.
Martha says
Hi Carolyn,
Can we skip the protein powder? The only one I have is vanilla from Shakeology.
Carolyn says
Yes but your cake may not rise as well. Add some vanilla extract.
Yaa says
Hi. What other brand of protein powder would you recommend and that won’t leave in aftertaste? Im in Canada and that brand is not sold here.
Thanks
Carolyn says
I am afraid I really don’t know the brands in Canada. Look for one that doesn’t have any artificial sweeteners.
Nicole Pelletier says
I use pure protein vanilla found in most Canadian Walmart’s in the pharmacy area. From one Canadian to another.
Angie says
Looks delicious! Can you substitute something for the protein powder?
Jen says
I can’t wait to try this recipe!
Also, your description of Portland’s weather makes me LOL. I’m curious where you’re from, that makes it so great here (asks a lifer)
Carolyn says
I am from Toronto originally, but lived for 11 years in Boston. Humid hot summers! But I am out of town right now and I wrote this post before I knew it would be 107 this week! I am glad not to be in PDX right now!
LizD says
Hi Carolyn, I have recently shed my 40-year-old crock pot. It just didn’t work well at all. Do you have a crock pot recommendation? Thanks!
Carolyn says
This is the one I have: http://amzn.to/2fbZiB4
LizD says
Thanks! Mine is on its way.
olga says
Hi Carolyn, how would I adapt this to doing it in the oven??
Carolyn says
You don’t need to…this one is based an on oven version I already have! https://alldayidreamaboutfood.com/2014/05/raspberry-almond-cream-cheese-coffee-cake-low-carb.html
olga says
K – thank you!
Carolyn says
You don’t need to, this recipe is based on an oven version I already have! https://alldayidreamaboutfood.com/2014/05/raspberry-almond-cream-cheese-coffee-cake-low-carb.html
Robin says
THANK YOU! I LOVE Organic Valley and it was great to hear about the cooperative! We live in Astoria now and will have to get to their farms one day.
Hey, can I use strawberries or blueberries instead of raspberries?
Thanks for all you do and bring us!
Dee Gee says
Carolyn, Thanks so much once again! DH and I just finished a piece and it tasted wonderful! Can’t wait to make it for company.
Linda says
This looks amazing. I have been done picking raspberries for about a week now. I have lots and lots of blueberries and am wondering if I could use them. Thanks for all you do.
Stacy says
what an educational visit!
i don’t have swerve sweetener, would I sub stevia with the same amount as Swerve?
thanks!
Carolyn says
What kind of stevia do you have? Because Swerve measure like sugar but stevia is usually MUCH more concentrated.
Carolyn M says
Hi Carolyn,
I would love to make this, but my slow cooker is 3 litre, which I think is roughly 3 quart, so about half your size. (The inside of the ceramic insert measures 7.5 inches long and 6 inches wide)
Will it work if I halve everything, and would cooking time also be reduced ?
Thanks, from another Carolyn
Carolyn says
I think you should halve the recipe and keep your eye on it while it bakes.
Rosie says
It sounds delicious! I have never used protein powders before and wonder what ,if anything, could be used as a substitute for it?
Carolyn says
Nothing, really. It helps replace gluten. You can skip it but your cake may not rise as well.
Joyce says
Do you bake in slow cooker with the lid off?
Carolyn says
No, covered.
Joyce says
Thank you
Danica says
This looks delish! Do you think frozen raspberries would make it soggy?
Carolyn says
No, they should work fine.
Susan says
I was wondering about substituting Frozen for fresh also. Any suggestions if these should be thawed first?
Carolyn says
No, they should be fine as is.
Jane Armstrong says
I made this last night in my slow cooker and it is fabulous.
My only problem was getting it out of the slow cooker. I got it out but it was not pretty!!!!
Carolyn says
It’s not meant to be taken out in one piece. I simply cut it up as I serve it.
Lorrie Thomas says
Since this recipe is for a crock pot (which also reduces the amount of liquid needed in recipes), I wonder if it would also work in a InstantPot (electric pressure cooker).? Do you have any idea?
Carolyn says
Instant pots have a metal insert, which I fear could burn the sides of the cake.
Madeline says
Is the cream cheese softened or room temperature?
Carolyn says
Softened.
Barbie says
I’ve cut this recipe in half twice and made it in my mini crock pot while camping. I’ve made it with both fresh raspberries and fresh blackberries. Both are delicious but I prefer blackberries. Thank you for the great recipe!
Carolyn says
That’s great to hear!
Tammie Rushing says
This is exactly what I needed to know. I am a single lady on keto and am camping this weekend. How long did u cook for in your mini crock pot?
Jen Ezzell says
Hi Carolyn,
Made this up, this morning…the taste is great! My problems that it came out quite soggy. I cooked them for 3 1/2 hours, but had to take it off the heat, due to the sides were getting quite dark. Currently they are sitting on plates, with peer towels under them…hoping to soak up some of the liquid.
Do you have any hints on how to recreate this, without the sogginess? Any help would be appreciated.
Take care! Jen
Carolyn says
Hmmm…maybe dry out in your oven on low heat? That is weird, I haven’t had that complaint before.
Luna says
I’m making it now it’s onky been 2 hrs and the edges are already golden. Is it done? And should I turn it off. ? I would hate to burn it ??!
Carolyn says
The edges do get more brown but if the center isn’t close to set, then no, don’t turn it off yet.
Christine S says
This is the best KETO cake we’ve had so far! I kind of skimped on the cream cheese and didn’t find it very memorable in that regard but the cake’s texture and raspberry flavor were excellent! We will have this again.
Juli says
If I could give 6 stars, I would! This is amazing. I made it for Christmas brunch and everyone raved about it. My only change was minor – I didn’t have whipping cream, so I used almond milk instead and I probably added more raspberries 🙂