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    Home » Keto Cakes » Raspberry Cream Cheese Coffee Cake – Keto!

    Published: Apr 16, 2019 · Modified: Aug 22, 2020 by Carolyn

    Raspberry Cream Cheese Coffee Cake – Keto!

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    43.7K shares
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    Tender low carb coffee cake with a delicious filling of cream cheese and fresh raspberries. A perfect addition to any holiday brunch. This keto cream cheese coffee cake is sure to please. Now with an instructional video. This post is sponsored by Bob’s Red Mill.

    Keto Raspberry Cream Cheese Coffee Cake on a white plate with the pan in the background

    This raspberry cream cheese coffee cake recipe was first published back in 2014. It’s a perennial favorite so I thought it would be good to give it an update with a how to video. It’s just as delicious as ever!

    You know what makes me incredibly happy? The fact that raspberries fit well on a keto diet. I’ve loved raspberries the mostest, since I was a tiny tot. It would be very difficult for me to give them up for good.

    Most berries are pretty low carb as it is, but raspberries have the lowest net carbs overall. At 7.5g carbs and 4g fiber, you can easily enjoy a half cup of raspberries and stay well within your macronutrient goals for the day. Add a little whipped cream for an astonishingly delicious and easy snack or dessert.

    A slice of cream cheese coffee cake on a plate with raspberries

    But if you want to get a little fancier with your raspberries, look no further than this Raspberry Cream Cheese Coffee Cake. There really isn’t anything better. And with Mother’s Day coming up, this may be the perfect keto brunch recipe!

    Love raspberries as much as I do? Check out my Raspberry Coconut Fat Bombs and my Raspberry Almond Thumbprints.

     

    The best keto coffee cake recipe, with a filling of cream cheese and raspberries!

    How To Make Cream Cheese Coffee Cake

    This delicious low carb recipe is an almond flour coffee cake with a cheesecake filling. It’s really not hard to make, but here are some tips for success.

    1. Use good blanched almond flour. I always use Bob’s Red Mill because I know it produces consistent results for my recipes. This cake is actually made with both their almond flour and coconut flour.
    2. Make the cake batter first, and spread two thirds of it in a prepared baking pan. I used a 9×9 metal pan. Be sure to spread the batter all the way to the edges of the pan. My favorite tool for this is my little offset spatula from Ateco. It’s one of my most useful kitchen tools and it only costs $5! Check it out HERE.
    3. Prepare the cheesecake filling and pour it over the cake batter, and spread it to the edges as well. Then dot the raspberries over. If you want to cut back on the carbs a little, use just a cup of raspberries.
    4. Fresh raspberries are best, because they don’t bleed as much during baking as the frozen ones. But you can use frozen and the end results will be just as delicious.
    5. Take the cake out when the top is golden but the center still jiggles a little bit. This ensures that your cheesecake filling won’t be overcooked and too hard. This should be ooey and gooey!
    6. I flavored my batter with almond extract, because almond and raspberry is a dreamy combination. But if you want to stick with vanilla, that’s fine too.
    7. As for sweeteners, you can use your favorite granulated sweetener for the cake. The filling can work with either granulated or powdered sweeteners.
    8. Want to make a dairy-free cream cheese coffee cake? Coconut oil works well for the butter and Kite Hill Almond Milk Cream Cheese is great in the filling!

    Raspberry Cream Cheese Coffee Cake on a plate with a cup of coffee

    This seriously is a dreamy keto coffee cake recipe. It hits all the right notes, tender cake filled with creamy cheesecake and raspberries. Trust me, you’re going to love it!

    More Great Keto Coffee Cake Recipes

    Coffee Cake Muffins

    Cinnamon Roll Coffee Cake

    Skillet Chocolate Chip Coffee Cake

    Caramel Apple Coffee Cake

    Cinnamon Cream Cheese Coffee Cake

    Cinnamon Pecan Crumb Cake

    A slice of cream cheese coffee cake on a plate with raspberries

    Raspberry 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 keto coffee cake recipe!
    4.86 from 98 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: Breakfast
    Keyword: cream cheese coffee cake, raspberry coffee cake
    Prep Time: 25 minutes
    Cook Time: 40 minutes
    Chill Time: 2 hours
    Total Time: 1 hour
    Servings: 16 servings
    Calories: 219kcal

    Ingredients

    Cake Batter:

    • 2 cups almond flour
    • ⅓ cup coconut flour
    • 2 teaspoon baking powder
    • ¼ teaspoon salt
    • ½ cup butter softened
    • ⅔ cup granulated Swerve Sweetener
    • 3 large eggs room temperature
    • ¾ teaspoon almond extract
    • ½ cup unsweetened almond milk (or half heavy cream/half water)

    Filling:

    • 8 oz cream cheese softened
    • ½ cup granulated Swerve Sweetener (can use powdered too)
    • 1 large egg
    • ½ teaspoon vanilla extract
    • 1 ½ cup fresh raspberries rinsed and dried

    Topping:

    • 2 tablespoon sliced almonds
    US Customary - Metric

    Instructions

    • Preheat the 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).
    • For the cake batter, combine the almond flour, coconut flour, baking powder, and salt in a medium bowl.
    • In a large bowl, beat the butter with the sweetener until well combined. Beat in the eggs and almond extract.
    • Beat in the almond flour mixture until combined, scraping down sides of bowl and beaters as needed. Beat in the almond milk until well combined. Set aside while making the filling.
    • For the filling, beat the cream cheese with granulated sweetener until smooth. Beat in the egg and vanilla extract until well combined.
    • To assemble the cake, spread about two thirds of the cake batter in the prepared baking pan, smoothing the top with a knife or an offset spatula.
    • Pour the 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.
    • Bake 35 to 40 minutes, or until top is light golden brown and filling is just set but still jiggles slightly in the middle. Remove and let cool completely, then transfer to refrigerator to chill for at least 1 hour.
    • Keep refrigerated until served.

    Video

    Nutrition Facts
    Raspberry Cream Cheese Coffee Cake
    Amount Per Serving (1 serving = 1/16th of cake)
    Calories 219 Calories from Fat 163
    % Daily Value*
    Fat 18.1g28%
    Carbohydrates 6.8g2%
    Fiber 3.2g13%
    Protein 6g12%
    * Percent Daily Values are based on a 2000 calorie diet.

    43.7K shares

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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.

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      Recipe Rating




    1. Aileen says

      January 08, 2023 at 6:57 pm

      5 stars
      Delicious!! Used half the sweetener called for – just my preference- and it was just perfect for me. The texture is amazing ❤️

      Reply
    2. Limor Itzkevich says

      November 23, 2022 at 2:17 pm

      5 stars
      עוגה מצוינת, הפחתתי בשליש את כמות הממתיק והיא מתוקה מספיק לטעמי.
      תודה על מתכון נהדר

      Reply
    3. Elissa says

      October 13, 2022 at 6:53 pm

      5 stars
      one of my favorite “cakes” to eat, I find it best cold with coffee

      Reply
    4. Jo Cosentino says

      October 09, 2022 at 10:01 am

      5 stars
      I made the Raspberry Cream Cheese Coffee Cake. I substituted blueberries since I had no raspberries. I baked 10 minutes longer than instructed because it was too jiggly, however, I was concerned it would dry out. I let it cool to room temperature and then refrigerated overnight as it was too late to taste last night. I am eating a piece this morning with my coffee and I must say that it is absolutely delicious! I don’t like anything too sweet and this cake is just right for my palate. Thank you for this wonderful recipe. I will definitely add this to my baking rotation.

      Reply
    5. Karen says

      August 30, 2022 at 10:26 am

      5 stars
      I had plenty of blueberries so I switched those for the raspberries. I thought this was an excellent recipe-very moist with just the right amount of sweetness. I baked a bit longer because the center was still very jiggly, but was afraid to overbake and have the cake dry-I’ve done that to many times with coffecakes.
      I let it cool then into the fridge for a few hours and it set just fine. Another great recipe!

      Reply
    6. Leslie says

      August 16, 2022 at 10:46 am

      5 stars
      I made this for my women’s prayer group brunch, and it was a hit! Thanks!

      I even used the dark almond flour by mistake, and it looked weird, but they loved it! I just gave the recipe to one who asked.

      Reply
      • Carolyn says

        August 16, 2022 at 1:15 pm

        So glad it still worked out!

        Reply
    7. Kerry Paden says

      July 02, 2022 at 1:18 pm

      5 stars
      I really enjoyed this wonderful treat! I was wondering if it is possible to cut the amount of almond flour?

      Reply
      • Carolyn says

        July 02, 2022 at 2:11 pm

        It wouldn’t have enough structure.

        Reply
        • Donna says

          December 13, 2022 at 7:59 am

          can you freeze slices to eat later ?

          Reply
          • Carolyn says

            December 13, 2022 at 9:41 am

            Absolutely!

            Reply
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