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.
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.
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.
Coffee Cake with Fresh Raspberries!
Check out my video to see just how easy this keto cake is to make…
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.
- 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.
- 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.
- 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.
- 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.
- 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!
- 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.
- As for sweeteners, you can use your favorite granulated sweetener for the cake. The filling can work with either granulated or powdered sweeteners.
- 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!
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
Skillet Chocolate Chip Coffee Cake
Cinnamon 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!
- 2 cups almond flour
- 1/3 cup coconut flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter softened
- 2/3 cup granulated Swerve Sweetener
- 3 large eggs room temperature
- 3/4 tsp almond extract
- 1/2 cup unsweetened almond milk (or half heavy cream/half water)
- 8 oz cream cheese softened
- 1/2 cup granulated Swerve Sweetener (can use powdered too)
- 1 large egg
- 1/2 tsp vanilla extract
- 1 ½ cup fresh raspberries rinsed and dried
- 2 tbsp sliced almonds
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.
charlotte says
this looks superb!
Carolyn says
Thanks!
Diane says
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!!
Carolyn says
It would be about 1/2 cup sugar in sweetness.
Ella says
Should you also store it in the fridge?
Carolyn says
Always a good idea for moist baked goods.
Robin says
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!
mellissa @ ibreatheimhungry says
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!
Emily @ Life on Food says
This looks great. I am so excited for berry season. Hopefully not too much longer till pick your own.
Tarryn says
I made this today, and it is just delicious! Thank you for all your wonderful recipes 🙂
Carolyn says
You’re welcome!
Nicole says
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.
Byenia says
Just made it according to the recipe a couple days ago and we loved it. Am now trying out the banana in place of sweetener/substituting blueberries for raspberries version now. Is in the oven cooking. 🙂 Looking forward to trying this.
Debz says
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!
Debz says
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
dina says
they look delicious!
Becky says
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. 🙂
Carolyn says
16 servings if it’s not the only think you’re eating for Mother’s Day brunch!
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!
Carolyn says
So glad you liked it!
RACHEL says
I made this for mother’s day and it was delicious! Thank you!!!!
Kapu says
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.
Lisa says
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!
Shannon says
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.
Beth says
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!
Carolyn says
I just found out that they shut down the site completely. It’s going to take me a bit to get it on my site, but I’d be happy to email it to you. Contact me at [email protected]
Chris Mackey says
If you have 20 mins, follow the link. If you don’t don’t bother with this BS.
Carolyn says
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.
ShannonJ says
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?
Carolyn says
I think it would freeze okay. The cream cheese center might change a bit.
ShannonJ says
Hi Carolyn…. just so you know… it DOES freeze fine. I froze a piece and then thawed it out and it tasted the same…. YUMMY! 🙂
Carolyn says
Good to know!
Lin says
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!
Carolyn says
Just more sweetness without bulk. But you could add more Swerve if you need to.
Bonnie says
I made this recipe tonight. The cream cheese filling and raspberries sold me! It’s a pretty easy recipe to make, which I love. I replaced the liquid sweetener with a sugar free hazelnut syrup because that was all I had on hand. After baking I couldn’t wait for it to cool and then cool some more in the fridge; so I ate some five minuets after taking it out of the oven. I added whipcream and ate it like a warm mushy cobbler; it was delish! After cooling and letting it set up it was even better! Thanks for making our low carb lifestyle easier.
Donna says
Oh my yummy goodness!! I have been seriously craving some cherry cream cheese danish, so I used cherries instead of the raspberries. Just put it in the oven, and I don’t think I’ll be able to wait until it cools either! My 4 & 5 yr olds helped and we tend to taste test as we go… I’m not sure how much is actually in the cake pan rather than our bellies. 🙂
Maria says
I made this and it was absolutely divine!!!!! Thank you for sharing!
Emily says
I am going to try and make these into cupcakes!
Janis says
After seeing the picture, which looked so good I could almost taste it, and reading through the reviews, I decided to make this. I would love nothing more than to add a great review, but this recipe didn’t turn out anything like I thought it would. It came out dry and basically tasteless. I am sooo disappointed! I am not a novice cook so I really don’t know where I went wrong. I used almond meal, which is what I always use in other recipes and they come out fine, so I don’t know if that could be the problem with this recipe. It appears this recipe was made with blanched almond flour. I honestly didn’t think there was much difference between blanched almond flour and almond meal. Maybe this recipes needs the blanched stuff.
Carolyn says
Please read this FAQ on baking with almond flour. There is a huge difference. https://alldayidreamaboutfood.com/2013/02/low-carb-basics-baking-with-almond-flour.html
Janis says
Thanks, Carolyn. I’m pretty sure it was the almond meal that messed up the recipe after reading that there definitely is a difference.
Carolyn says
Yup! I know it’s not cheap but if you can get your hands on some, it makes a big difference. Honeyville is a great one.
Kira says
Any suggestions for substituting sugar free raspberry jam for the fresh raspberries? Thanks in advance!
Kira says
Wow! Delicious! I heated 2 tbsp sugar free jam in the microwave so it was runny, and drizzled it on the cream cheese filling. Then swirled a bit with a toothpick. And I sprinkled a few Lily’s chips into the filling as well. Love that almond flavor.
Carolyn says
Sounds like a great adaptation!
Gayle says
I know this is heresy, and I truly do apologize, but I’m wondering if you would be willing to give me the amounts of AP flour and regular milk that would be needed. The recipe sounds sooo good. Thank you!
Carolyn says
Sorry, I simply have no idea for the regular flour. I don’t use it at all anymore and barely remember how to bake with it. Surely there is a similar recipe out there that’s more conventional…I’d google it and see what you can come up with.
Kerry says
Any suggestions on the amount needed for THM baking blend instead of almond and coconut flour.
Carolyn says
I am afraid I haven’t tried that in this recipe. You could do a direct substitution but THM baking blend is drier so I would be prepared to add more butter and a little more liquid.
Jennifer says
I tried this with 1.5c of THM Baking Blend and the consistency seemed perfect in comparison to the video. Thank you for posting this. I’m looking forward to eating it in the morning.
Carolyn says
Hope it’s delicious!
PJ says
How did the 1.5c baking blend substitute turn out, now that you’ve tasted it?
tks
JaLene T says
Made this today with the frozen blackberries I had since icy roads kept me home and all I can say is yum yum yum! A tasty reminder of last summer on a cold icy day. Easy and fantastic. I know higher carbs cause blackberries but that’s ok with me today! Thanks for the recipe! Great as always.
Denise says
I have one baking right now. Didn’t have raspberries so I subbed cranberries that I cooked down with Swerve and Sukrin gold syrup. Can’t wait to try another one of your awesome recipes!
Carolyn says
Sounds delish!
Michele says
Hi Carolyn,
I made this and it was delicious. It came out just as pretty as your picture. I used Honeyville almond flour and it came out perfect. Even my carb eating family had some. It was not overly sweet, which is how I like it. Thanks again!
Debbie says
Do you think frozen raspberries would be ok , that’s all I have at the moment? Thanks for all your great recipes by the way.
Carolyn says
Yes, I think that would work just fine.
Lindsey says
It seems like this recipe was posted years ago, but here I am on the beginning of my low carb journey in 2017. This cake is INCREDIBLE. I could eat the entire pan. It satisfies every ounce of craving for something cakey and sweet. Thank you!
Carolyn says
So glad you like it!
Sandy Bender says
This is a wonderful recipe. I have several gallons of frozen blueberries in the freezer so that’s what I used and it turned out great. It was so moist and as others have admitted, I also had a taste before cooled completely. Infact, making another to take to friends house this weekend! Thanks for a winner!
Carolyn says
So glad you like it!
Mbeck says
Can you please help me!? I don’t understand why most low carb recipes require you to use more than one type of sweetener. Why can’t I just use splenda for my baking? If I can use Splenda, do I substitute cup for cup?
Carolyn says
Nothing requires it, but many people find that the flavour is better when you use two sweeteners. Plus it’s often cheaper that way. If you want to use Splenda, try 1/2 cup in the crust and 1/2 cup in the filling.
Emma says
I tried this recipe and it turned out very well, thank you! One question though…. it took me 1.5hrs for the cake to set……… any idea what could’ve gone wrong?! thanks!!
Carolyn says
That is very strange, and I’ve never had another reader say anything like that. Have you checked your oven temperature lately?
Emma says
yes i started at 160°C, after half an hour it jiggles a lot and I turned it up high to 180°C. I check on it after 20 min it still jiggles a lot so I left it in there for another 30 min ? I made it again last night and the same thing happened. It tastes delicious anyhow…
Emma says
OH!!!! I think I know why now, I used a loaf pan (23*9.5*H8.5) instead of a square one.
Carolyn says
Aha! Well that would do it. 🙂
Amanda says
I made this today to take to my mother’s house for Mother’s Day. The only thing I did differently was I cooked them in jumbo muffin pans so that they would be easier to serve. It does double the servings size doing it this way, so definitely a treat. They are incredible and are honestly the best gf/keto desert I have ever made. Thank you so much! ❤
Deborah says
Another absolutely excellent recipe, Carolyn ! ! You have the most dependable keto/low carb recipes of anyone. That’s why I splurged on out of season fresh red raspberries for this tasty recipe even though it was my 1st time making it. Maybe next time I’ll try it with another fruit for fun.
Meritxell says
Dear Carolyn, I love your blog because your recipes are so relyable! I made this cake last week and I’m going to do this weekend again. While I was preparing it I forgot to save the batter for the crumble part. To fix it somehow, I made a coulis with the berries I already had (different shapes and sizes), and I made some swirls on the cream cheese layer. Wonderful! I think is a great base for many variations. Thank you for your amazing work!
Carolyn says
Your version sounds delicious!
Deb says
Wonderful recipe again! Thank you so much, Carolyn! I did find that my cream cheese layer melts into the base instead of staying separate. I wonder if I baked the bottom layer for a few minutes to “set it” if the cream cheese layer would remain separate, yet ” glued” to the base. What do you think? Thanks!
Carolyn says
It shouldn’t “melt” into it at all so it suggests that your cake batter isn’t thick enough. Try adding a tbsp or two of coconut flour.
Deb says
Thanks! I will definitely try your suggestion. I’m not letting this delicious recipe go!
Karen Ortega says
Carolyn, this is one of my favorite recipes I have tried from your blog. I’ve made it 3 times now and the recipe is delicious, consistent and easy. I brought this to a bbq and served it to friends that are not low carb or keto dieters and they devoured it. No one was able to tell that it is low carb. It does take a little longer for mine to bake since the center is quite jiggly within the time frame the recipe calls for but my oven temperature is a bit low. Thanks again for an amazing dessert that I can enjoy and keep on track with my keto lifestyle.
Carolyn says
So glad you like it!
Lauren says
Oh my goodness! I have been low carb for several years and have made countless low carb desserts, but this may be one of the best ones! I did have to add an extra egg as the brand of coconut flour I was using seemed to require it and it turned out phenomenal. My husband and I can’t decide if it’s best for breakfast or dessert… or perhaps both! But either way, it won’t last long LOL Carolyn you put together incredible recipes – thank you so much!
Diana says
Can I make this without swerve? I only have pure stevia and pyure on hand ??♀️
Carolyn says
Those should work but I am not sure of the amounts.
Sonya says
I made this and it was absolutely wonderful! My young adult “kids” ate it all up. Another winner!
Carmen says
This is my fav keto desert recepie, I made it almost weekly and my husband and son (they don’t do keto) love it…I use 1 cup of vanilla atkins shake instead of 1/2cup of almond milk and 2tsp of sugarfree strawberies preserve instead of fresh rasberies and taste delicious!!!
Felicia Austin says
This coffee cake surpassed my expectations. Its delicious and easy! The recipe was explained perfectly
I used quartered strawberries in place of raspberries. thank you so much for sharing!
Carolyn says
So glad you liked it!
Sharon Stanko says
What do you think would happen if I made this without the berries and almond extract? It looks sooooooo perfect the way it is, but I’m avoiding all fruit temporarily and I’m sensitive to almonds (I always replace almond flour with hazelnut, so I got the flour part covered). Do you think some cinnamon and additional vanilla extract would make this like a real coffee cake?…maybe? Thank you so much! I love all your recipes! You are a God send. 🙂
Carolyn says
Sure it would probably be tasty!
gremlin says
This looks delicious! I will definitely try this one.
However, currently the recipe says ‘1/2 tbsp butter’, which I’m sure was meant to be ‘1/2 cup butter’ as you say in your very helpful video. Also, the ingredient list doesn’t mention salt so an amount there would be useful.
Quick question from a cooking novice: how long in advance do you take the eggs out of the fridge for room temperature eggs? Thank you!
Carolyn says
Definitely supposed to be 1/2 cup Thank you!
Erica B says
Hi Gremlin, I’d guess 30-60 minutes is sufficient for bringing eggs to room temperature. To do it in just a few minutes, I put the eggs in a bowl of very warm water.
Carolyn says
Oh sorry, I didn’t see that part of the question. 30 minutes should be fine!
gremlin says
Thank you both!
Sonya says
This is in my regular rotation! My non-keto friends don’t suspect a thing. Great recipe!
Carolyn says
So glad to hear it!
Mary says
Mmmm, can’t wait to try another yummy Carolyn recipe. I’m wondering if the raspberries could be switched for rhubarb? I’m getting the rhubarb cravings as I just went outside and saw my rhubarb flourishing. But first, raspberry coffee cake it is😊
Catherine Freelove says
This is the best keto dessert I have made so far. I used blueberries because that’s all I had. I ate a piece warm and it was so moist and delicious.
Thank you.
Carolyn says
So delighted to hear it!
Tricia Stevens says
Love this! I just made it with strawberries, and it’s delicious. It’s a beautiful cake texture too! I have a suggestion though…I made an 8×8 rather than the directed 9×9 which allowed me to make a sample size extra in a mini loaf pan. This way my husband and I can make sure it’s as delicious as it looks before we serve it to friends & family.
Carolyn says
That’s cute, I love that idea!
Deb says
So what does the 1/2 cup of butter contribute?. We made it as published earlier in the week with the “tb” of butter and it seems fine, good. Thanks for the recipe!
Angela M says
I made this dessert for Easter family dinner. It was a HUGE hit. This was the perfect delightful dessert! I had to share your recipe. Thank you so much 😀
Carolyn says
Hooray!
Timmie Klose says
I can’t remember if I ever commented on here when I first found this recipe, but if so, then I’m commenting again. I can indeed confirm that this is very DELICIOUS! It was so tasty that I had to refrain from eating it all at once! It’s just THAT good!
Unfortunately, where we are right now, raspberries aren’t in season I guess, so instead I’m going to try this with strawberries. Do you think strawberries would still be a good sub for the raspberries? Or maybe next time I’ll use both! Thank you so much for sharing the recipe! Gotta say its one of my favorites!
Carolyn says
Any berry is good in this!
Lorinda says
This is a fantastic recipe! I made it with frozen blueberries since that’s what I had. Next time I’ll try it with raspberries! The cake is delicious, and tastes like any cake you would get in a high end bakery. This is going to be my go-to recipe when i’m craving a yummy cake! The only thing that didn’t work out is cutting it in 16 pieces. I feel it’s better cut in 9 pieces, even though it ups your macros. Oh well, this cake is worth it!
Carolyn says
I’m so glad you liked it!
Beth says
Made this for Easter and it was amazing,I made this almost exactly as is , just cutting sweetener back a bit (I always do in desserts) but it was perfect. It will be a regular Thank you
Rita says
Carolyn, like you, I LOVE red raspberries! I’m also diabetic, and because my A1C was so high last year in September (8.6) and I didn’t want to take any medicine, decided to go really low carb. In 3 months my A1C went down to 6.9, and now 6.8, and I’m over 69 years young. So haven’t tried many sweet recipes, just been trying to be careful of how many carbs I’m eating at one time, but have been enjoying reading Keto and low carb desserts. Pictures of your desserts are beautiful! And I tried this recipe today, and it was beautiful and delicious! I didn’t have a metal 9×9” pan. I did have a glass one, but wasn’t sure about using it because I understand glass can hold the heat longer, so wasn’t sure how the ingredients would react. (I’m a newbie to cooking with these types of ingredients.) So I used an 8” round metal cake pan. My husband loved it too! Wonderful recipe. Thank you so much for sharing! Really trust your recipes! Would send a picture if I knew how! 😊
,
Carolyn says
Congrats on your fabulous A1c! Nice work. So glad you liked the cake.
Valerie says
I made this today and for some reason left out the milk. However, it is delicious!!!! Best keto dessert I have made yet.
Carolyn says
Glad it still worked out!
Sharon Rausch says
Thank you so much for sharing your helpful information. It’s very unique post.
Linda says
Carolyn!!! I can’t stop eating this coffee cake. I made it last night for breakfast this morning. Last night, we cut into it while it was still slightly warm…and before we realized, half of it disappeared. Not kidding. Oopps! This morning a had some more, and I think I like it even better served cold.
Notes to myself:
Decrease sweetener
Decreased coconut flour to 3 tbsp
Used white le crueset square baking dish
Carolyn says
So glad you liked it!
Billy says
Love this healthy breakfast idea, would be fantastic with a big cup of hot black coffee in the AM!
Taylor says
This sounds too good to be true! I can’t wait to try it!!
Jen says
This was absolutely delicious! Everyone kept going back for just a bit more and then more and then it was GONE, haha! Loved it.
Beth Pierce says
What a great looking pastry! This will be perfect with my morning cup of coffee!
Jocelyn says
This coffee cake was so delicious! My family couldn’t even tell it was low carb!!!
Tatiana G says
This cake is AMAZING!!!!!! Incredibly tasty! Thank you!!!
Carolyn says
Hooray!
Janet says
Could this recipe be made into cup cakes?
I made it as stated but thought it might be nice in individual portions and I’m wondering how that would turn out.
Carolyn says
I guess so? I haven’t tried.
Sue McCallumore says
Thank you so much for your recipes!! They are always good, but this was SUPERB!!!
I didn’t have any raspberries so I substituted blue berries. OMW. Any idea what difference this would make in the Nutrition values?
Thanks again
Carolyn says
Not much. Maybe 0.5g per serving?
Terri says
I really, really wanted to love this, but I don’t. After many trials, I guess I’m just not much of a fan of almond flour. I can’t get past the grit – even the most finely ground. The Swerve sweetener is okay, but there is that cool, almost minty after taste that was noticeable to everyone in the family. I will say it was much better cold the next day. I even poured some heavy cream over it for moisture, and that made it almost good for breakfast (because I am so tired of eggs) or as a snack.
Cindy Mann says
Many keto baking recipes taste better the next day. Also, try using a food processor, or mix for a very long time with a stand mixture. To me that helps with texture.
Slavka Scott says
Oh my! This is delicious. Sweet and creamy and moist and fruity. I used only half a cup of sweetener (monkfruit & stevia) in the cake and it was plenty. Could not tell it was low sugar at all. Will definitely be making this again. Thanks for a great recipe.
Slavka Scott says
Also I used Amaretto because I didn’t have almond extract.
Also I can see how this would be nice with coffee but it’s fine without coffee too! 😂
Charlotte says
Can I use erythritol instead of the swerve in this recipe?
Carolyn says
Sure. But you may want a little more because it’s not as sweet.
Cindy Mann says
Fabulous! I made this blackberries and I think it would be great with any berries, and perhaps other kinds of fruit, even.
Cindy Mann says
*with blackberries. 🙂
yvonne VanderVeen says
Absolutely delicious! Thank you!
I wondered if the raspberries could be changed out for strawberry/rhubarb mixture. Thoughts?
Carolyn says
Absolutely! I adore strawberry rhubarb.
Debra says
I usually make everything exactly as the recipe is written, especially the first time I make it. I didn’t have any raspberries so had to use frozen blueberries. Since I was using blueberries, I grated a bit of lemon rind in the batter. I also added a huge amount of almond flavouring, prob about 2 or 3 tbsp, and lots more vanilla in the cheesecake batter. The result was absolutely incredible, so tasty my carb eating son loved it too. This is one of those cakes that if you didn’t know it was low carb, you wouldn’t know. (Yes he knew it was low carb as he helped me make it.) This is the best low carb cake (other than the New York cheesecake) I’ve ever had. Excellent recipe, and one I’ll be repeating often. Thanks Carolyn!
Carolyn says
So glad to hear it!
Eunice Dockrell says
Just thought that I would let you know that I work on metric, however when I convert 1/2 cup butter to metric you have0.5 tbsp which is incorrect. My batter looked much more runny than your batter but it’s in the oven and smells good. You might want to look at the conversion
Carolyn says
I don’t actually set those amounts, it’s automatic. And it shouldn’t be coming up at tablespoons at all since that’s not metric! I may be able to manually change that, not sure. However, i can’t see how your batter would be more runny with LESS butter. Curious…
Carolyn says
Okay, turns out I can actually manually change it. All fixed.
Samrah says
This was absolutely fantastic! I used a mixture of xylitol, allulose and swerve and the sweetness was just right! Thank you so much for the delicious recipe. It was a hit with everyone.
Tamara says
Do you think this would be good using fresh blackberries?
Carolyn says
Sure thing!
Yvonne says
Again, so delicious- how would thm baking blend work in this? I’m out of almond flour….
Carolyn says
I’m sorry, I really can’t guide you there. I don’t use it. When I have, I find it much too dry. It needs more fat and sometimes more eggs.