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August 1, 2017

Slow Cooker Raspberry Cream Cheese Coffee Cake

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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.

Low Carb Slow Cooker Coffee Cake Recipe

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.

Easy keto slow cooker coffee cake recipe.

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.

My favourite Organic Valley products

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.

Slow Cooker Raspberry Cream Cheese Coffee Cake - low carb and sugar-free.

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.

Farm Discovery Tour with Organic Valley

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!

Low Carb Raspberry Coffee Cake made in your crock pot!

5 from 2 votes
Low Carb Slow Cooker Coffee Cake Recipe
Print
Slow Cooker Raspberry Cream Cheese Coffee Cake
Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
 

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.

Course: Dessert
Cuisine: Brunch
Servings: 12
Calories: 239 kcal
Ingredients
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
Filling
  • 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
Instructions
  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).
Nutrition Facts
Slow Cooker Raspberry Cream Cheese Coffee Cake
Amount Per Serving (1 /12th of cake)
Calories 239 Calories from Fat 173
% Daily Value*
Fat 19.18g30%
Carbohydrates 6.95g2%
Fiber 3.08g12%
Protein 7.54g15%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Filed Under: Breakfast, Gluten Free, Keto Cakes, Low Carb Tagged With: almond flour, cream cheese, raspberries

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

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Comments

  1. [email protected] Ware Lab says

    August 1, 2017 at 5:05 am

    Wow! This cake looks so tasty! My son will love this. I will make for him.

    Reply
  2. Annette Mahoney says

    August 1, 2017 at 7:43 am

    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.

    Reply
  3. Betsy Stokes says

    August 1, 2017 at 8:58 am

    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! 🙂

    Reply
  4. Sarah says

    August 1, 2017 at 10:19 am

    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!

    Reply
    • Carolyn says

      August 1, 2017 at 10:59 am

      Yes, just be sure to add 1/2 tsp vanilla to the batter.

      Reply
      • Martha says

        August 17, 2017 at 4:15 pm

        Hi Carolyn,

        Can we skip the protein powder? The only one I have is vanilla from Shakeology.

        Reply
        • Carolyn says

          August 18, 2017 at 8:02 am

          Yes but your cake may not rise as well. Add some vanilla extract.

          Reply
  5. Yaa says

    August 1, 2017 at 3:08 pm

    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

    Reply
    • Carolyn says

      August 1, 2017 at 5:05 pm

      I am afraid I really don’t know the brands in Canada. Look for one that doesn’t have any artificial sweeteners.

      Reply
    • Nicole Pelletier says

      October 21, 2017 at 8:22 am

      I use pure protein vanilla found in most Canadian Walmart’s in the pharmacy area. From one Canadian to another.

      Reply
  6. Angie says

    August 1, 2017 at 9:23 pm

    Looks delicious! Can you substitute something for the protein powder?

    Reply
  7. Jen says

    August 1, 2017 at 10:48 pm

    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)

    Reply
    • Carolyn says

      August 2, 2017 at 8:02 am

      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!

      Reply
  8. LizD says

    August 2, 2017 at 2:05 pm

    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!

    Reply
    • Carolyn says

      August 3, 2017 at 8:25 am

      This is the one I have: http://amzn.to/2fbZiB4

      Reply
      • LizD says

        August 7, 2017 at 6:51 pm

        Thanks! Mine is on its way.

        Reply
  9. olga says

    August 2, 2017 at 6:15 pm

    Hi Carolyn, how would I adapt this to doing it in the oven??

    Reply
    • Carolyn says

      August 3, 2017 at 8:14 am

      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

      Reply
      • olga says

        August 3, 2017 at 8:18 am

        K – thank you!

        Reply
    • Carolyn says

      August 3, 2017 at 8:15 am

      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

      Reply
  10. Robin says

    August 3, 2017 at 10:52 am

    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!

    Reply
  11. Dee Gee says

    August 5, 2017 at 3:29 pm

    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.

    Reply
  12. Linda says

    August 5, 2017 at 5:08 pm

    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.

    Reply
  13. Stacy says

    August 6, 2017 at 9:08 am

    what an educational visit!

    i don’t have swerve sweetener, would I sub stevia with the same amount as Swerve?
    thanks!

    Reply
    • Carolyn says

      August 7, 2017 at 9:41 am

      What kind of stevia do you have? Because Swerve measure like sugar but stevia is usually MUCH more concentrated.

      Reply
  14. Carolyn M says

    August 6, 2017 at 8:47 pm

    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

    Reply
    • Carolyn says

      August 6, 2017 at 9:36 pm

      I think you should halve the recipe and keep your eye on it while it bakes.

      Reply
  15. Rosie says

    August 6, 2017 at 10:40 pm

    It sounds delicious! I have never used protein powders before and wonder what ,if anything, could be used as a substitute for it?

    Reply
    • Carolyn says

      August 7, 2017 at 9:39 am

      Nothing, really. It helps replace gluten. You can skip it but your cake may not rise as well.

      Reply
  16. Joyce says

    August 7, 2017 at 2:18 am

    Do you bake in slow cooker with the lid off?

    Reply
    • Carolyn says

      August 7, 2017 at 6:58 am

      No, covered.

      Reply
      • Joyce says

        August 7, 2017 at 7:26 am

        Thank you

        Reply
  17. Danica says

    August 7, 2017 at 7:23 pm

    This looks delish! Do you think frozen raspberries would make it soggy?

    Reply
    • Carolyn says

      August 7, 2017 at 11:03 pm

      No, they should work fine.

      Reply
      • Susan says

        August 18, 2017 at 11:06 am

        I was wondering about substituting Frozen for fresh also. Any suggestions if these should be thawed first?

        Reply
        • Carolyn says

          August 18, 2017 at 11:14 am

          No, they should be fine as is.

          Reply
  18. Jane Armstrong says

    August 10, 2017 at 1:39 pm

    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!!!!

    Reply
    • Carolyn says

      August 11, 2017 at 7:51 am

      It’s not meant to be taken out in one piece. I simply cut it up as I serve it.

      Reply
  19. Lorrie Thomas says

    August 17, 2017 at 3:40 pm

    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?

    Reply
    • Carolyn says

      August 18, 2017 at 8:03 am

      Instant pots have a metal insert, which I fear could burn the sides of the cake.

      Reply
  20. Madeline says

    September 1, 2017 at 4:24 pm

    Is the cream cheese softened or room temperature?

    Reply
    • Carolyn says

      September 1, 2017 at 4:42 pm

      Softened.

      Reply
  21. Barbie says

    October 8, 2017 at 11:48 am

    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!

    Reply
    • Carolyn says

      October 8, 2017 at 12:59 pm

      That’s great to hear!

      Reply
    • Tammie Rushing says

      May 27, 2018 at 9:44 am

      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?

      Reply
  22. Jen Ezzell says

    October 24, 2017 at 1:03 pm

    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

    Reply
    • Carolyn says

      October 24, 2017 at 5:53 pm

      Hmmm…maybe dry out in your oven on low heat? That is weird, I haven’t had that complaint before.

      Reply
  23. Luna says

    November 15, 2017 at 12:09 am

    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 ??!

    Reply
    • Carolyn says

      November 15, 2017 at 8:29 am

      The edges do get more brown but if the center isn’t close to set, then no, don’t turn it off yet.

      Reply
  24. Christine S says

    June 21, 2018 at 4:06 pm

    5 stars
    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.

    Reply
  25. Juli says

    January 2, 2020 at 11:07 pm

    5 stars
    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 🙂

    Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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