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.
Cathy J says
Amazing! I’ve made this recipe as printed (delish!), but I’ve also done a couple variations and you just can’t go wrong with this one! I’ve done it with choczero raspberry jam instead of fresh raspberries and it tasted exactly like an Italian rainbow cookie! I’ve also done a lemon blueberry version (lemon extract instead of almond and bloobs instead of raspberries). Comes out amazing every time!!
Renecha R says
This was amazingly delicious! I made this for Easter Brunch and everyone raved about it, even those without dietary restrictions.
It reminded me so much of the Entenmann’s pastries I used to eat.
I have an aversion to almond extract, so I just used vanilla extract instead as suggested.
I doubled the recipe and baked in a 9×13” dish. It barely fit and probably didn’t bake quite as evenly as a square dish would have. I’m thankful to have planned-overs to enjoy this week. Thank you for another delicious recipe to add to my collection!
Aileen says
Delicious!! Used half the sweetener called for – just my preference- and it was just perfect for me. The texture is amazing ❤️
Limor Itzkevich says
עוגה מצוינת, הפחתתי בשליש את כמות הממתיק והיא מתוקה מספיק לטעמי.
תודה על מתכון נהדר
Elissa says
one of my favorite “cakes” to eat, I find it best cold with coffee
Jo Cosentino says
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.
Karen says
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!
Leslie says
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.
Carolyn says
So glad it still worked out!
Kerry Paden says
I really enjoyed this wonderful treat! I was wondering if it is possible to cut the amount of almond flour?
Carolyn says
It wouldn’t have enough structure.
Donna says
can you freeze slices to eat later ?
Carolyn says
Absolutely!