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.
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
Raspberry Cream Cheese Coffee Cake
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
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.
Teri Coulter says
I made this yesterday, exactly as stated, except I used blackberries instead of raspberries.
I had high hopes for this recipe. However, when I tried my first piece I could not believe how sweet it was. I like sweet, when it’s sugar, but artificial sweeteners need to be used sparingly. I could not even finish the first piece, it was making me feel sick. So, in the bin it goes. What a waste of expensive ingredients.
Carolyn says
This truly is not an overly sweet recipe… what sweetener did you use?
Carolyn says
FYI… I don’t use any artificial sweeteners.
Kate says
Delicious!! Wow!
Eileen Payne says
Hi just tried to make your frosted lemon cookies but did seem to go right would it be because i swapped almond flour for coconut as my grandson is alergic to nuts
Carolyn says
You can never, ever sub coconut flour for almond flour. Please read the articles on my FAQ page to understand https://alldayidreamaboutfood.com/faq/
RONDA L DEABLER says
I was missing cream cheese coffee cake on a keto diet and found this amazing recipe. I used blueberries, since I had them in the freezer. Ate some right out of the oven and it was wonderful, warm cream cheese. This will be my go to recipe for cream cheese coffee cake. Thank you!!!
Amber says
The recipe turned out amazing. I used a mixture of blackberries and raspberries. Yum!
Pat Cunningham says
Just made this! My house smelled so good while it was baking. Cooling now. Can’t wait to taste it.
I wonder if we can freeze individual portions? If not I might be eating it all lol
Janice Gaebe says
This coffee cake is amazing!
Crystal says
I don’t have coconut flour. How much almond flour would you recommend in place of?
Carolyn says
You need another full cup of almond flour.
Jami Covone says
Would it work well to use blueberries in place of cranberries?
Carolyn says
Yes, that’s fine.
Jennifer says
Can I use granulated sugar instead of granulated sweetener? If so, would you use the same amount of granulated sugar to replace the granulated sweetener?
Carolyn says
I don’t use sugar so I can’t really advise you except to say that Swerve measures 1:1 for sugar.
Birgit Clark says
Hi Carolyn,
I am anxious to try this slow cooker coffee cake, however I don’t see instructions for Slow cooker. Would it be the same as zucchini recipe? Thanks.
Carolyn says
This isn’t a slow cooker cake. I removed that recipe because I felt it wasn’t up to my standard. I do not advise making this in the slow cooker.
Sandra P says
This coffee cake was amazing, will make it again.