Low carb almond flavoured coffee cake with a ribbon of cream cheese and studded with fresh raspberries. A perfect addition to your Mother’s Day brunch.
I am in a berry state of mind. Despite the fact that we’ve fallen back into chillier temps in New England and have had an excessive amount of rain, I have my sights set hard and fast on the approaching berry season. Or seasons, rather, since they all come in at slightly different times of the year. Berries make me happy and there is nothing like pick-your-own berries. We try to hit the farms at least 3 or 4 times in the summer, once for each of the big three (strawberries, raspberries and blueberries). And now that my kids are getting more adept at picking, we can bring home a LOT of berries. But they still don’t last very long because with 3 hungry kids, we eat a LOT of berries.
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Those freshest of the fresh berries are a ways off yet, but I still have a hankering for lots of berry-flavoured treats. And so when I got mulling over coffee cake ideas for Mother’s Day, I just had to make something with berries. Plump juicy raspberries baked into a delicious almond coffee cake. With a ribbon of cream cheese running through the centre. How does that sound to you, my friends?
Sounds pretty good to me. And it tasted pretty great too! Watch the instructional video below…
This post original appeared on Live Better America, a site that is now defunct. I’ve had so many requests for the recipe, I decided I had to get it up on my site pronto. I guess everyone loves their coffee cake with cream cheese and raspberries. Can you blame them?
I have modified the sweetener amounts, as I prefer more a little more Swerve and a little less stevia. I have also changed the servings to 12 (instead of 16) to be more reflective of a good-sized portion. I had to stay within certain nutrient limits on their site (fats, calories, etc) but now am free to publish the recipe as I see fit.
- 2 cups almond flour
- 1/3 cup coconut flour
- 2 tsp baking powder
- 6 tbsp butter softened
- 1/2 cup granulated Swerve Sweetener
- 3 large eggs room temperature
- 3/4 tsp almond extract
- 1/4 tsp liquid stevia extract
- 1/2 cup unsweetened almond milk
- 8 oz cream cheese softened
- 1/4 cup granulated Swerve Sweetener
- 1 large egg
- 1/2 tsp vanilla extract
- 1/4 tsp liquid stevia extract
- 1 ½ cup fresh raspberries rinsed and dried
- 2 tbsp sliced almonds
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Preheat 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).
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For the cake batter, combine almond flour, coconut flour, and baking powder in a medium bowl.
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In a large bowl, beat butter with granulated sweetener until well combined. Beat in eggs, almond extract and stevia extract.
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Beat in half of almond flour mixture, then beat in almond milk. Beat in remaining almond flour mixture until combined. Scrape down sides of bowl and beaters as needed. Set aside while making the filling.
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For the filling, beat cream cheese with granulated sweetener until smooth. Beat in egg, vanilla extract and stevia extract until well combined.
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To assemble the cake, spread about two thirds of the batter in prepared baking pan, smoothing the top with a knife or an offset spatula.
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Pour 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.
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Bake 35 to 40 minutes, or until top is light golden brown and filling is just set. Remove and let cool completely, then transfer to refrigerator to chill for at least 1 hour.
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Keep refrigerated until served.
Serves 12. Each serving has 10.58 g of carbs and 5.14 g of fiber. Total NET CARBS = 5.44 g.
Food energy: 277kcal
Saturated fatty acids: 8.84g
Total fat: 22.45g
Calories from fat: 202
Cholesterol: 82mg
Carbohydrate: 10.58g
Total dietary fiber: 5.14g
Protein: 8.09g
Sodium: 235mg
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.
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.
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 alldayidreamaboutfood@gmail.com
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!!!
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!