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All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

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April 16, 2019

Raspberry Cream Cheese Coffee Cake – Keto!

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

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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

4.9 from 68 votes
A slice of cream cheese coffee cake on a plate with raspberries
Print
Raspberry Cream Cheese Coffee Cake
Prep Time
25 mins
Cook Time
40 mins
Chill Time
2 hrs
Total Time
1 hr
 

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!

Course: Breakfast
Cuisine: Breakfast
Keyword: cream cheese coffee cake, raspberry coffee cake
Servings: 16 servings
Calories: 219 kcal
Ingredients
Cake Batter:
  • 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)
Filling:
  • 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
Topping:
  • 2 tbsp sliced almonds
US Customary - Metric
Instructions
  1. 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).

  2. For the cake batter, combine the almond flour, coconut flour, baking powder, and salt in a medium bowl.

  3. In a large bowl, beat the butter with the sweetener until well combined. Beat in the eggs and almond extract.

  4. 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.

  5. For the filling, beat the cream cheese with granulated sweetener until smooth. Beat in the egg and vanilla extract until well combined.

  6. 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.

  7. 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.

  8. 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.

  9. Keep refrigerated until served.

Recipe 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.

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Filed Under: Keto Cakes, Low Carb Tagged With: almond flour, cream cheese, raspberries

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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.

Reader Interactions

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Comments

  1. charlotte says

    May 2, 2014 at 11:21 am

    this looks superb!

    Reply
    • Carolyn says

      May 2, 2014 at 12:39 pm

      Thanks!

      Reply
  2. Diane says

    May 2, 2014 at 11:28 am

    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!!

    Reply
    • Carolyn says

      May 2, 2014 at 12:39 pm

      It would be about 1/2 cup sugar in sweetness.

      Reply
      • Nneka says

        June 14, 2020 at 12:44 pm

        I want to try this recipe but can’t get swerve what are your thoughts on Lakanto. Will it change the quality of the recipe?

        Nneka

        Reply
        • Carolyn says

          June 15, 2020 at 8:15 am

          Lakanto is fine.

          Reply
    • Ella says

      April 24, 2019 at 7:14 am

      Should you also store it in the fridge?

      Reply
      • Carolyn says

        April 24, 2019 at 5:13 pm

        Always a good idea for moist baked goods.

        Reply
  3. Robin says

    May 2, 2014 at 7:53 pm

    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!

    Reply
    • Carolyn says

      May 3, 2014 at 5:11 am

      I don’t know how it equals sugar, I think you’d have to research that one a bit. Sorry!

      Reply
  4. mellissa @ ibreatheimhungry says

    May 3, 2014 at 8:09 am

    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!

    Reply
    • AuntieJem says

      September 22, 2020 at 8:40 pm

      5 stars
      I’ve been eyeing this one for a while. So. Delicious. I’m so impressed by the cake portion alone! Definitely on my “make again” list!

      Reply
  5. Emily @ Life on Food says

    May 3, 2014 at 5:50 pm

    This looks great. I am so excited for berry season. Hopefully not too much longer till pick your own.

    Reply
  6. Tarryn says

    May 3, 2014 at 8:42 pm

    I made this today, and it is just delicious! Thank you for all your wonderful recipes 🙂

    Reply
    • Carolyn says

      May 4, 2014 at 6:01 am

      You’re welcome!

      Reply
  7. Nicole says

    May 5, 2014 at 6:07 pm

    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! 🙂

    Reply
    • Carolyn says

      May 6, 2014 at 4:48 am

      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.

      Reply
    • Byenia says

      May 12, 2019 at 1:30 pm

      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.

      Reply
  8. Debz says

    May 8, 2014 at 8:38 pm

    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!

    Reply
    • Carolyn says

      May 8, 2014 at 8:47 pm

      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!

      Reply
      • Debz says

        May 9, 2014 at 1:15 pm

        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

        Reply
    • Sarah says

      December 6, 2020 at 3:28 pm

      Thus recipe says it is ‘coffee’ cake but I don’t see coffee in the ingredients… Am I blind???

      Reply
      • Carolyn says

        December 6, 2020 at 7:06 pm

        No… coffee cake is a KIND of cake, meant to be served with coffee.

        Reply
  9. dina says

    May 9, 2014 at 9:22 am

    they look delicious!

    Reply
  10. Becky says

    May 9, 2014 at 12:32 pm

    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. 🙂

    Reply
    • Carolyn says

      May 9, 2014 at 4:34 pm

      16 servings if it’s not the only think you’re eating for Mother’s Day brunch!

      Reply
    • FarmFamily says

      July 4, 2020 at 7:18 am

      5 stars
      First comment ever left……I have a thousand desserts pinned nothing as good as this. WOW this is definitely my FAVORITE! It was perfect for our 4th of July celebration. Ingredients were easy to find at the grocery store. I followed the video, I had to look at the recipe for amount of almond milk. While eating a slice, it was like I had ordered something off a dessert menu at a restaurant. I don’t know when the last time I’ve gotten to eat dessert at a restaurant. I usually fast till lunch, I jumped out of bed and had a slice!!!! It was even better. Thanks for sharing and I will be checking out your other recipes.

      Reply
  11. EdiaKaran says

    May 11, 2014 at 11:24 am

    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!

    Reply
    • Carolyn says

      May 11, 2014 at 5:23 pm

      So glad you liked it!

      Reply
  12. RACHEL says

    May 15, 2014 at 1:12 pm

    I made this for mother’s day and it was delicious! Thank you!!!!

    Reply
  13. Kapu says

    May 28, 2014 at 12:26 am

    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.

    Reply
  14. Lisa says

    June 7, 2014 at 11:51 pm

    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!

    Reply
  15. Shannon says

    June 29, 2014 at 1:57 pm

    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

    Reply
    • Carolyn says

      June 30, 2014 at 5:00 am

      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.

      Reply
  16. Beth says

    October 3, 2014 at 6:32 pm

    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!

    Reply
    • Carolyn says

      October 3, 2014 at 6:57 pm

      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]

      Reply
  17. Chris Mackey says

    October 3, 2014 at 9:39 pm

    If you have 20 mins, follow the link. If you don’t don’t bother with this BS.

    Reply
    • Carolyn says

      October 4, 2014 at 5:32 am

      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.

      Reply
      • Traci says

        February 11, 2020 at 3:47 pm

        The Chris Mackey’s of the world make me sad. Thank you for looking out for us and making sure we get your wonderful recipes.

        Reply
      • Susan says

        July 4, 2020 at 8:59 am

        5 stars
        Made this with blueberries and it was wonderful. Low carb cooking has saved my husband from T2D and we are both just healthier in general. If not for chefs like you this way of eating would be so much harder!! We appreciate all of your hard work and dedication to your craft! Please don’t let the chris mackey’s (small letters intentional) affect you. And your comment, cm, was very rude!!). Carolyn I have made so many of your recipes, I have purchased your cookbooks, you are my go to!!! Happy 4th of July!!!!

        Reply
  18. ShannonJ says

    December 8, 2014 at 8:28 am

    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?

    Reply
    • Carolyn says

      December 8, 2014 at 9:27 am

      I think it would freeze okay. The cream cheese center might change a bit.

      Reply
      • ShannonJ says

        December 9, 2014 at 12:47 pm

        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! 🙂

        Reply
        • Carolyn says

          December 9, 2014 at 6:10 pm

          Good to know!

          Reply
        • Sara says

          November 16, 2020 at 1:13 am

          Glad I found your post…I want to make but too many pieces for me to eat in time. Now I see I can save in freezer and it will work out fine ! Thank you so much for trying this and reporting back.

          Reply
  19. Lin says

    December 8, 2014 at 12:25 pm

    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!

    Reply
    • Carolyn says

      December 8, 2014 at 12:40 pm

      Just more sweetness without bulk. But you could add more Swerve if you need to.

      Reply
  20. Bonnie says

    February 8, 2015 at 1:50 am

    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.

    Reply
  21. Donna says

    March 29, 2015 at 3:10 pm

    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. 🙂

    Reply
  22. Maria says

    April 8, 2015 at 1:50 pm

    I made this and it was absolutely divine!!!!! Thank you for sharing!

    Reply
  23. Emily says

    May 9, 2015 at 12:12 pm

    I am going to try and make these into cupcakes!

    Reply
  24. Janis says

    August 5, 2015 at 11:35 pm

    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.

    Reply
    • Carolyn says

      August 6, 2015 at 7:30 am

      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

      Reply
      • Janis says

        August 6, 2015 at 11:47 am

        Thanks, Carolyn. I’m pretty sure it was the almond meal that messed up the recipe after reading that there definitely is a difference.

        Reply
        • Carolyn says

          August 6, 2015 at 1:39 pm

          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.

          Reply
          • VICKI says

            January 2, 2020 at 5:17 pm

            3 stars
            I am a bariatric weightloss patient who counts every calorie/carb/protein. I followed this recipe and weighed all the ingredients. But the nutrition facts came out very different. I got 260 calories and 19 carbs per serving.

          • Carolyn says

            January 2, 2020 at 5:30 pm

            5 stars
            Hi Vicki. Well, what you are missing is the fact that Swerve, the sweetener, does not impact blood sugar at all. I state this clearly in my nutritional disclaimer at the bottom of every post. Please research it, as you will find that it is well established… the carb impact of erythritol is virtually zero.

            Also, please understand that I calculate my nutritional information on a software program that pulls from the USDA database. It is as accurate as anything can be on this matter. Far more accurate than online programs like My Fitness Pal.

            Thanks!

      • Kathrine Vanbeek Laigaard says

        March 18, 2020 at 10:18 am

        Can I use sunflower seed flour to make it nut free ??

        Reply
        • Carolyn says

          March 18, 2020 at 1:59 pm

          Yes, of course! But remember to add a little lemon juice to your batter to eep it from going green.

          Reply
  25. Kira says

    October 25, 2015 at 9:23 am

    Any suggestions for substituting sugar free raspberry jam for the fresh raspberries? Thanks in advance!

    Reply
    • Kira says

      October 25, 2015 at 11:44 am

      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.

      Reply
      • Carolyn says

        October 25, 2015 at 2:07 pm

        Sounds like a great adaptation!

        Reply
  26. Gayle says

    December 29, 2015 at 4:54 pm

    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!

    Reply
    • Carolyn says

      December 29, 2015 at 5:14 pm

      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.

      Reply
  27. Kerry says

    January 1, 2016 at 1:14 pm

    Any suggestions on the amount needed for THM baking blend instead of almond and coconut flour.

    Reply
    • Carolyn says

      January 1, 2016 at 3:35 pm

      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.

      Reply
  28. Jennifer says

    January 2, 2016 at 8:44 pm

    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.

    Reply
    • Carolyn says

      January 2, 2016 at 11:07 pm

      Hope it’s delicious!

      Reply
    • PJ says

      July 21, 2017 at 9:21 am

      How did the 1.5c baking blend substitute turn out, now that you’ve tasted it?
      tks

      Reply
  29. JaLene T says

    January 4, 2016 at 6:44 pm

    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.

    Reply
  30. Denise says

    January 12, 2016 at 5:05 pm

    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!

    Reply
    • Carolyn says

      January 12, 2016 at 8:58 pm

      Sounds delish!

      Reply
  31. Michele says

    March 1, 2016 at 11:55 am

    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!

    Reply
  32. Debbie says

    April 30, 2016 at 1:55 pm

    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.

    Reply
    • Carolyn says

      April 30, 2016 at 6:21 pm

      Yes, I think that would work just fine.

      Reply
  33. Lindsey says

    January 14, 2017 at 10:30 pm

    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!

    Reply
    • Carolyn says

      January 15, 2017 at 8:05 am

      So glad you like it!

      Reply
  34. Sandy Bender says

    March 31, 2017 at 5:55 pm

    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!

    Reply
    • Carolyn says

      April 1, 2017 at 8:21 am

      So glad you like it!

      Reply
  35. Mbeck says

    April 8, 2017 at 1:09 pm

    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?

    Reply
    • Carolyn says

      April 8, 2017 at 4:11 pm

      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.

      Reply
  36. Emma says

    May 8, 2017 at 4:02 am

    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!!

    Reply
    • Carolyn says

      May 8, 2017 at 12:09 pm

      That is very strange, and I’ve never had another reader say anything like that. Have you checked your oven temperature lately?

      Reply
      • Emma says

        May 8, 2017 at 6:22 pm

        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…

        Reply
        • Emma says

          May 8, 2017 at 6:27 pm

          OH!!!! I think I know why now, I used a loaf pan (23*9.5*H8.5) instead of a square one.

          Reply
          • Carolyn says

            May 9, 2017 at 6:53 am

            Aha! Well that would do it. 🙂

  37. Amanda says

    May 14, 2017 at 12:16 am

    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! ❤

    Reply
  38. Deborah says

    July 27, 2017 at 11:51 pm

    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.

    Reply
  39. Meritxell says

    September 8, 2017 at 9:52 am

    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!

    Reply
    • Carolyn says

      September 8, 2017 at 6:56 pm

      Your version sounds delicious!

      Reply
  40. Deb says

    September 10, 2017 at 9:48 am

    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!

    Reply
    • Carolyn says

      September 10, 2017 at 7:52 pm

      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.

      Reply
      • Deb says

        September 13, 2017 at 8:02 am

        Thanks! I will definitely try your suggestion. I’m not letting this delicious recipe go!

        Reply
  41. Karen Ortega says

    September 10, 2017 at 11:06 am

    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.

    Reply
    • Carolyn says

      September 10, 2017 at 7:51 pm

      So glad you like it!

      Reply
  42. Lauren says

    February 3, 2018 at 2:30 pm

    5 stars
    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!

    Reply
  43. Diana says

    March 22, 2018 at 6:09 pm

    Can I make this without swerve? I only have pure stevia and pyure on hand ??‍♀️

    Reply
    • Carolyn says

      March 22, 2018 at 6:57 pm

      Those should work but I am not sure of the amounts.

      Reply
  44. Sonya says

    April 24, 2018 at 9:07 pm

    I made this and it was absolutely wonderful! My young adult “kids” ate it all up. Another winner!

    Reply
  45. Carmen says

    May 15, 2018 at 7:33 pm

    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!!!

    Reply
    • Felicia Austin says

      June 16, 2019 at 2:56 pm

      5 stars
      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!

      Reply
      • Carolyn says

        June 16, 2019 at 9:27 pm

        So glad you liked it!

        Reply
  46. Sharon Stanko says

    July 15, 2018 at 9:22 pm

    5 stars
    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. 🙂

    Reply
    • Carolyn says

      July 16, 2018 at 7:45 am

      Sure it would probably be tasty!

      Reply
  47. gremlin says

    April 17, 2019 at 2:22 am

    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!

    Reply
    • Carolyn says

      April 17, 2019 at 6:47 am

      Definitely supposed to be 1/2 cup Thank you!

      Reply
    • Erica B says

      April 17, 2019 at 8:31 am

      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.

      Reply
      • Carolyn says

        April 17, 2019 at 8:45 am

        Oh sorry, I didn’t see that part of the question. 30 minutes should be fine!

        Reply
        • gremlin says

          April 17, 2019 at 3:29 pm

          Thank you both!

          Reply
  48. Sonya says

    April 17, 2019 at 12:10 pm

    5 stars
    This is in my regular rotation! My non-keto friends don’t suspect a thing. Great recipe!

    Reply
    • Carolyn says

      April 17, 2019 at 12:52 pm

      So glad to hear it!

      Reply
  49. Mary says

    April 17, 2019 at 3:19 pm

    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😊

    Reply
  50. Catherine Freelove says

    April 19, 2019 at 12:51 am

    5 stars
    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.

    Reply
    • Carolyn says

      April 19, 2019 at 12:52 pm

      So delighted to hear it!

      Reply
  51. Tricia Stevens says

    April 19, 2019 at 4:16 pm

    5 stars
    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.

    Reply
    • Carolyn says

      April 19, 2019 at 4:48 pm

      That’s cute, I love that idea!

      Reply
  52. Deb says

    April 21, 2019 at 7:59 am

    5 stars
    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!

    Reply
  53. Angela M says

    April 21, 2019 at 10:44 am

    5 stars
    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 😀

    Reply
    • Carolyn says

      April 22, 2019 at 8:14 am

      Hooray!

      Reply
  54. Timmie Klose says

    April 21, 2019 at 10:49 am

    5 stars
    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!

    Reply
    • Carolyn says

      April 22, 2019 at 8:14 am

      Any berry is good in this!

      Reply
  55. Lorinda says

    April 21, 2019 at 10:55 am

    5 stars
    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!

    Reply
    • Carolyn says

      April 22, 2019 at 8:14 am

      I’m so glad you liked it!

      Reply
  56. Beth says

    April 22, 2019 at 6:07 am

    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

    Reply
  57. Rita says

    April 23, 2019 at 5:31 pm

    5 stars
    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! 😊
    ,

    Reply
    • Carolyn says

      April 23, 2019 at 6:18 pm

      Congrats on your fabulous A1c! Nice work. So glad you liked the cake.

      Reply
  58. Valerie says

    April 28, 2019 at 4:39 pm

    I made this today and for some reason left out the milk. However, it is delicious!!!! Best keto dessert I have made yet.

    Reply
    • Carolyn says

      April 29, 2019 at 8:15 am

      Glad it still worked out!

      Reply
  59. Sharon Rausch says

    May 2, 2019 at 5:42 am

    5 stars
    Thank you so much for sharing your helpful information. It’s very unique post.

    Reply
  60. Linda says

    May 4, 2019 at 9:42 am

    5 stars
    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

    Reply
    • Carolyn says

      May 4, 2019 at 12:40 pm

      So glad you liked it!

      Reply
  61. Billy says

    May 8, 2019 at 1:53 pm

    5 stars
    Love this healthy breakfast idea, would be fantastic with a big cup of hot black coffee in the AM!

    Reply
  62. Taylor says

    May 8, 2019 at 4:36 pm

    5 stars
    This sounds too good to be true! I can’t wait to try it!!

    Reply
  63. Jen says

    May 8, 2019 at 5:34 pm

    5 stars
    This was absolutely delicious! Everyone kept going back for just a bit more and then more and then it was GONE, haha! Loved it.

    Reply
  64. Beth Pierce says

    May 8, 2019 at 6:17 pm

    5 stars
    What a great looking pastry! This will be perfect with my morning cup of coffee!

    Reply
  65. Jocelyn says

    May 9, 2019 at 3:08 pm

    5 stars
    This coffee cake was so delicious! My family couldn’t even tell it was low carb!!!

    Reply
  66. Tatiana G says

    May 12, 2019 at 6:21 pm

    5 stars
    This cake is AMAZING!!!!!! Incredibly tasty! Thank you!!!

    Reply
    • Carolyn says

      May 12, 2019 at 6:52 pm

      Hooray!

      Reply
  67. Janet says

    May 16, 2019 at 10:02 am

    5 stars
    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.

    Reply
    • Carolyn says

      May 16, 2019 at 5:12 pm

      I guess so? I haven’t tried.

      Reply
  68. Sue McCallumore says

    May 25, 2019 at 9:17 pm

    5 stars
    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

    Reply
    • Carolyn says

      May 25, 2019 at 9:55 pm

      Not much. Maybe 0.5g per serving?

      Reply
  69. Terri says

    May 30, 2019 at 6:37 pm

    3 stars
    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.

    Reply
    • Cindy Mann says

      June 15, 2019 at 1:54 pm

      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.

      Reply
  70. Slavka Scott says

    June 10, 2019 at 5:14 am

    5 stars
    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.

    Reply
  71. Slavka Scott says

    June 10, 2019 at 5:27 am

    5 stars
    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! 😂

    Reply
  72. Charlotte says

    June 10, 2019 at 8:09 am

    Can I use erythritol instead of the swerve in this recipe?

    Reply
    • Carolyn says

      June 10, 2019 at 12:54 pm

      Sure. But you may want a little more because it’s not as sweet.

      Reply
  73. Cindy Mann says

    June 15, 2019 at 1:50 pm

    5 stars
    Fabulous! I made this blackberries and I think it would be great with any berries, and perhaps other kinds of fruit, even.

    Reply
    • Cindy Mann says

      June 15, 2019 at 1:51 pm

      5 stars
      *with blackberries. 🙂

      Reply
  74. yvonne VanderVeen says

    June 19, 2019 at 2:48 pm

    5 stars
    Absolutely delicious! Thank you!
    I wondered if the raspberries could be changed out for strawberry/rhubarb mixture. Thoughts?

    Reply
    • Carolyn says

      June 19, 2019 at 7:26 pm

      Absolutely! I adore strawberry rhubarb.

      Reply
  75. Debra says

    June 20, 2019 at 9:39 pm

    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!

    Reply
    • Carolyn says

      June 21, 2019 at 4:32 pm

      So glad to hear it!

      Reply
  76. Eunice Dockrell says

    July 28, 2019 at 10:34 am

    4 stars
    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

    Reply
    • Carolyn says

      July 28, 2019 at 10:40 am

      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…

      Reply
    • Carolyn says

      July 28, 2019 at 10:47 am

      Okay, turns out I can actually manually change it. All fixed.

      Reply
  77. Samrah says

    July 28, 2019 at 7:46 pm

    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.

    Reply
  78. Tamara says

    August 5, 2019 at 8:25 am

    Do you think this would be good using fresh blackberries?

    Reply
    • Carolyn says

      August 6, 2019 at 5:44 am

      Sure thing!

      Reply
  79. Yvonne says

    August 10, 2019 at 9:48 am

    5 stars
    Again, so delicious- how would thm baking blend work in this? I’m out of almond flour….

    Reply
    • Carolyn says

      August 10, 2019 at 9:53 am

      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.

      Reply
  80. Toni says

    August 18, 2019 at 10:38 am

    5 stars
    I made this coffee cake this morning and it is delicious!! I made it just as the recipe states. Even my husband (who is very picky) likes it and he doesn’t maintain a Keto lifestyle as I do! Your recipes never fail me, Carolyn! Thank you!

    Reply
  81. Helene Ouellet says

    August 21, 2019 at 10:24 pm

    It’s almost 11h30 pm in Montreal Canada and I just want to try this recipe! Lol! My only question is I have Lankato instead of swerve so is it going to be the same quantity? I don’t see the link for being your follower and receive your newsletter…

    Reply
    • Carolyn says

      August 22, 2019 at 2:18 pm

      If it’s Lakanto granular, then it’s the same quantity as Swerve.

      Reply
      • Helene Ouellet says

        August 24, 2019 at 7:40 pm

        Oh Carolyn it was ssssssssoooooooo delicious! Thank you for this wonderful dessert! I put blueberries instead and it was perfect!

        Reply
  82. Bev says

    August 30, 2019 at 6:32 am

    5 stars
    Wow! I made this for dinner last night as the rest of the family was having raspberry pie. It was simply amazing. I feel we had the better dessert.

    Reply
    • Carolyn says

      August 30, 2019 at 7:57 am

      So glad to hear it!

      Reply
  83. Afton Draper says

    September 8, 2019 at 9:27 pm

    5 stars
    Oh. My. Goodness!! This is so amazing! My 34 year old son and I are doing Keto, and he said this is by far the best dessert I’ve made. And I agree! I didn’t have enough almond flour, so I used about 1/2 almond flour and 1/2 coconut flour. Oh…my five year old granddaughter was helping me and she mixed in some extra “love”, which makes every recipe better 😊. Thanks for sharing these amazing recipes. I know it takes a lot of time and dedication, and you are so kind to share with everyone!! I’m now going to go do some enjoyable reading by looking at your other recipes!

    Reply
    • Carolyn says

      September 9, 2019 at 7:56 am

      Glad to hear it!

      Reply
  84. ELISABETA NAGY-VALENTIN says

    October 5, 2019 at 5:56 pm

    In the instructions you forgot to mention to include the almond milk.

    Reply
    • Carolyn says

      October 5, 2019 at 6:00 pm

      No, it’s actually in step 4, you must have missed it: “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.”

      Reply
      • ELISABETA says

        October 20, 2019 at 5:20 pm

        Yes, Thank you. I missed it. I am making it again tomorrow. Thank you for this delicious recipe.

        Reply
  85. Nusarat says

    October 7, 2019 at 10:32 pm

    5 stars
    Hi Carolyn ,thank you..i would love to make it.your recipes are helping me to go on in my pregnancy when carb urge is hitting hard.
    Can i skip almond extract???
    Thank you

    Reply
    • Carolyn says

      October 8, 2019 at 9:00 am

      Sure, you can simply add vanilla instead.

      Reply
  86. Anthony Maiello says

    October 12, 2019 at 2:28 pm

    Hi two quick questions…I don’t have almond milk and I see you mention use heavy cream and water but am I using 1/4 cup of each? Also if I’m using an 8×8 pan how much longer should I bake it for?

    Thanks in advance, super excited to make this!!!

    Reply
    • Carolyn says

      October 13, 2019 at 8:11 am

      Yes, 1/4 cup cream and 1/4 cup water. I don’t know quite how much longer since I baked mine in a 9×9. You will have to keep an eye on it.

      Reply
  87. Angie T says

    October 25, 2019 at 5:46 pm

    I LOVE THIS RECIPE!!

    This week I finally found some fresh cranberries at Costco, so I think I will try making this coffee cake with some cranberries and orange zest instead of raspberry & almond. Wish me luck!

    Reply
    • Kami says

      November 4, 2019 at 12:13 pm

      Any luck? I was just wondering if this would be good with pumpkin too!

      Reply
  88. Mary says

    December 17, 2019 at 6:54 am

    I’m thinking of making this, can you heat it before serving it or should it be served cold?
    Thank you!
    Mary

    Reply
    • Carolyn says

      December 17, 2019 at 10:47 am

      It can be served cold or room temp. I wouldn’t heat it as the cream cheese filling would be too gooey.

      Reply
  89. Cheril says

    December 27, 2019 at 10:47 am

    5 stars
    Amazing! Absolutely delicious! This was my first recipe I have made from your site. Now I want all of your books.

    Reply
  90. Veronica says

    January 4, 2020 at 11:08 am

    5 stars
    So far this is the best dessert recipe I’ve tried, and I’ve tried quite a few. My boyfriend couldn’t believe it wasn’t real sugar 😀 Thanks so much!

    Reply
  91. Kristin says

    January 6, 2020 at 1:48 pm

    Hi! I can’t wait to make this! Question… is this in your Keto Baking cookbook? I just ordered that one and if this is in there, I am so excited about the rest of what the book contains!

    Reply
    • Carolyn says

      January 6, 2020 at 3:32 pm

      It is not in my book, but you should be excited about all the other fab recipes you’re going to get! 🙂

      Reply
  92. amy says

    January 7, 2020 at 6:12 pm

    Moist and taste so good. The best recipe i’ve ever found.
    I’ve tried too many recipe in the internet and this cake recipe is the best

    Reply
    • Carolyn says

      January 7, 2020 at 6:21 pm

      I’m so happy to hear it!

      Reply
  93. Marcia says

    January 12, 2020 at 2:15 pm

    I make this quite often (it’s one of my favorites) but was wondering if I double the recipe and use a 13 x 9 pan, how would the bake time be affected? I’d love to take it for my co-workers and a 9 x 9 just wouldn’t be enough.

    Reply
    • Carolyn says

      January 12, 2020 at 2:19 pm

      So doubling it would be too much, because the area of a 9×13 pan is only 117, and the area of a 9×9 is 81. 81 times 2 is 162. You’re better off doing 1 1/2 recipes for a 9×13 pan.

      Reply
      • Marcia says

        January 12, 2020 at 3:40 pm

        Thank you!

        Reply
      • Marcia says

        January 12, 2020 at 4:13 pm

        Maybe a 10 x 15?

        Reply
        • Carolyn says

          January 12, 2020 at 9:52 pm

          That would work better but still be deeper so you’d need to bake it longer.

          Reply
          • Marcia says

            January 13, 2020 at 4:40 pm

            It came out great! Everyone loved it! Thanks so much Carolyn!

  94. Toni says

    January 29, 2020 at 4:23 pm

    5 stars
    This cake is totally irresistible! Was a huge hit at my house.

    Reply
  95. Stpehanie says

    January 29, 2020 at 6:21 pm

    5 stars
    Such a great flavor! I just love anything with a cream cheese filling!

    Reply
  96. Sara Welch says

    January 29, 2020 at 7:28 pm

    5 stars
    Looking forward to enjoying this for brunch this coming Sunday; looks too good to pass up!

    Reply
  97. Carol-Anne Barnes says

    February 14, 2020 at 9:04 pm

    5 stars
    Absolutely THE BEST Keto dessert recipe I’ve tried yet!
    I used frozen blueberries with no bleeding, YES! The flavour is amazing. The almond extract provides a delicious hint of almond (I love almond) in the overall flavour and compliments the berries beautifully. I topped it with a dollop of chantilly cream. Decadent! This one’s a keeper. I’ll try it with other berries next time.
    The recommendation to cook only until the center jiggles is imperative for delicious texture and taste.

    Reply
  98. Nina says

    February 21, 2020 at 6:43 pm

    5 stars
    Will make this again and again, soooo delicious,so pretty and easy. Thank you for sharing all your recipes. We continue to enjoy every one that we have tried! This one hit the top of our list for sure. Can’t wait to share it with my mother in law who is gluten intolerant and craves delicious.

    Reply
  99. Trisha Czyson says

    March 28, 2020 at 5:21 pm

    Made this today for the first time. Oh my, I am in heaven. It is so good. I might try it with some huckleberries I have in the freezer.

    Reply
  100. Danielle says

    April 5, 2020 at 11:09 am

    I am going to use 12 bag of frozen raspberries.Do I defrost them first??

    Reply
    • Carolyn says

      April 5, 2020 at 11:39 am

      You can just add them frozen.

      Reply
  101. Traci says

    April 5, 2020 at 5:34 pm

    5 stars
    Absolutely delicious! A must make again and again…. So happy I found this pin. THANK YOU!

    Reply
  102. Randi Baime says

    April 11, 2020 at 5:51 pm

    5 stars
    This was the first recipe of yours I have tried and it was delicious!!!!!! I added half a cup of unsweetened shredded coconut to the batter and sprinkled 2 T. on top, along with the almonds. The rest of the picky family (non-Keto) enjoyed it as well. It was easy to make and the only problem is it is hard to resist! It is definitely a keeper and I look forward to trying more of your recipes.

    Reply
  103. Mary says

    April 16, 2020 at 6:50 pm

    Loved this recipe but was so disappointed when I loaded into the Carb Manager app and the net carb còunt soared to over 20 per serving! Ouch!

    Reply
    • Carolyn says

      April 17, 2020 at 7:48 am

      Hi Mary… your online carb manager is probably counting the erythritol. I am very clear in my nutritional statement at the end of every post that it should not be counted as it does not affect blood glucose.

      Reply
  104. Amy says

    April 16, 2020 at 11:00 pm

    How much longer would you bake this dessert when using a smaller pan, such as the 8×8 size?

    Reply
    • Carolyn says

      April 17, 2020 at 7:54 am

      Not sure of the exact timing, you will just need to watch it carefully. Probably 5 to 10 more minutes.

      Reply
      • Amy says

        April 17, 2020 at 5:22 pm

        5 stars
        I ended up doing 12 minutes more and came out perfect. Absolutely loved it enjoy my husband enjoyed it.

        Reply
  105. Michele says

    April 25, 2020 at 9:28 pm

    Hi.I was wondering if you might have any idea as to why the middle didn’t set at all. I followed the recipe exactly, except I used frozen raspberries. They’re so delicate I didn’t think it would matter that they were frozen…could that have been the cause? I did spoon some into my mouth though and it is delicious.

    Reply
    • Carolyn says

      April 26, 2020 at 7:28 am

      Did you use a ceramic or glass baking dish? They don’t conduct heat as well so things don’t bake as well.

      Reply
  106. Aimee Garcia says

    April 29, 2020 at 9:16 pm

    5 stars
    This recipe is absolutely amazing. My absolute favorite, and I have made a lot. The almond flour and raspberries complement each other perfectly. Thank you so much fir another great recipe!

    Reply
  107. BRITTANY RENEE HUMPHREY says

    May 10, 2020 at 8:00 am

    With the shut down happening right now I am having a hard time keeping almond flour on hand. I have coconut flour though. Could I make this using all coconut flour? Thanks for your help.

    Reply
    • Carolyn says

      May 10, 2020 at 8:42 am

      Try taking this recipe for coconut flour cupcakes, and using the filling and raspberries https://alldayidreamaboutfood.com/vanilla-bean-coconut-flour-cupcakes-and-teaching-children-about-kindness/

      Reply
  108. Tanya M says

    May 10, 2020 at 10:41 am

    5 stars
    I believe there is no better flavour combo than raspberries and chocolate, so I took half of the filling and added cocoa, then swirled it with the plain. I absolutely love your recipes. Thanks for another winner!

    Reply
  109. Margaret Yip says

    May 10, 2020 at 11:11 am

    5 stars
    This was amazing! I made it with blueberries but can see it would be great with any berry!!! This will be going into my rotation dessert! Yum!!!

    Reply
  110. Jodi says

    May 11, 2020 at 3:34 am

    Wow…my daughter made this for Mother’s Day, it tastes absolutely amazing. A big hit with everyone.
    Just a querry could it be made nut free?

    Reply
  111. Deborah M Kloss says

    May 19, 2020 at 12:38 pm

    5 stars
    Amazing! My niece found this recipe and had to have it. It was easy to make and tastes wonderful! Thank you so much for your wonderful recipes!

    Reply
  112. Devra says

    May 22, 2020 at 12:31 pm

    this is my favorite recipe and I do lots of baking! My husband and I each had a piece this morning. I cut it into 12 equal pieces and wrapped each piece in Saran Wrap. Then put on cookie sheet and flash froze them. When hard, I am it them in a ziplock bag to store in the freezer until I want another piece I can defrost one or two pieces at a time. Do delicious that if not frozen, we could have eaten the whole thing. thank you for sharing this recipe.

    Reply
  113. Rumiko Adame says

    May 31, 2020 at 11:49 pm

    5 stars
    Amazing! Tried it today for the first time and my entire family loved it! Including the in laws! My parents could not believe I actually made that! Haha

    The Cake part was super light but tasty! The cheesecake. Part is not super sweet. I will definitely be mastering this recipe! Thank you!

    Reply
  114. Rene' Niquette says

    June 15, 2020 at 9:56 am

    OMG! This is honestly an amazing dessert. I made this to serve for guests after dinner (keto of course). This was peferect! Both crumbly and gooey at the same time! Thank you for this recipe. This is def. A keeper and I will absolutely share!

    Reply
  115. Randi B. says

    June 30, 2020 at 9:04 am

    5 stars
    The best Keto dessert ever!!! Have made it repeatedly and everyone loves it, Keto or not! I add some unsweetened shredded coconut to the top alongside the almonds. I wish Swerve were not so expensive!!!
    Thanks for a great recipe!!!!!!

    Reply
  116. Danielle says

    July 6, 2020 at 8:53 am

    5 stars
    Hi Carolyn! This recipe is divine! My husband and I have made it three or four times, and it was equally enjoyed by non-keto eaters. We’ve baked the batter in muffin cups and in 4″ springform pans with fabulous success. I refer many keto newbies and veterans to your blog because I find consistently great results with your recipes! Thank you!

    Reply
  117. Kassie says

    July 27, 2020 at 8:47 am

    5 stars
    I wish I had discovered you when I first started Keto, I would have stuck to it the first time. But, now that I have, my cooking Keto life has just become so simple! Now, on to this recipe, it turned out amazing! I used the 8×8 pan, cooked it an extra 13 mins, and it was perfect. Really great, easy to follow recipe without weird ingredients. Thanks, I cannot wait to try more.

    Reply
  118. Elizabeth Hayden says

    July 30, 2020 at 1:52 pm

    5 stars
    I never leave reviews and had resigned myself to the sad fact that baking is a losing proposition in Keto. This, by any standard, is a delicious coffee cake. So glad you shared this – thanks so much. Followed the recipe exactly and it was delicious. Thank you.

    Reply
    • Carolyn says

      July 30, 2020 at 4:09 pm

      Welcome to my world, Elizabeth. I promise you, my baked goods almost always please. 🙂

      Reply
  119. Laura Harrison says

    August 8, 2020 at 1:19 pm

    Can you have your own show on the cooking channel?? I am a big fan of your keto/low carb recipes.

    Reply
    • Carolyn says

      August 8, 2020 at 1:53 pm

      Thanks so much! 🙂

      Reply
  120. Rich Thompson says

    August 29, 2020 at 8:15 am

    5 stars
    Made this as soon as I saw it ! Delicious !!

    Reply
  121. Dani says

    September 3, 2020 at 8:54 pm

    Can I make it in a 9″ cake pan? Is it going to take the same time to bake?

    Reply
    • Carolyn says

      September 5, 2020 at 11:38 am

      You will need to figure out the area in inches for both pans. Pretty easy to do but it’s also obvious that a square 9 inches is bigger than a circle 9 inches (a circle cuts off the corners)… So it will take longer to bake.

      Reply
  122. Gabi says

    September 3, 2020 at 9:20 pm

    5 stars
    I was so excited to make this recipe ever since I saw the video come across my Facebook recently and it was every bit as delicious as I thought it looked! Followed the recipe completely except didn’t have the correct pan. It’s definitely something you could serve/pass off to non-keto guests. I’m so looking forward to making more treats from your site! Thank you!!!

    Reply
  123. Merilyn Herrod says

    September 19, 2020 at 11:47 pm

    5 stars
    I had great success with this recipe. Do you think I could use macadamia oil instead of avacado oil on the next batch?

    Reply
  124. Melissa says

    October 8, 2020 at 9:00 pm

    Hi Carolyn. Do your recipes freeze well? I am the only one on keto in my home and I would love to make every single one of your recipes!

    Reply
    • Carolyn says

      October 8, 2020 at 10:16 pm

      Completely depends on the recipe but this one should.

      Reply
  125. John says

    October 12, 2020 at 6:17 pm

    5 stars
    Just made it. I used a keto berry mix. Looks incredible!

    Reply
  126. Teresa says

    October 18, 2020 at 11:47 am

    Hi Carolyn,
    I, too, never leave reviews but all your recipes are so delicious that I felt compelled to share! Your site and your Everyday Ketogenic Kitchen are my two favorite resources for our new keto lifestyle cooking/baking. I just finished making your Raspberry Ricotta Breakfast cake from your book – it is in the oven as I type this. Just wondering why you switched to cream cheese instead of the ricotta based recipe. Do you prefer the cream cheese version better? Also, made your Pumpkin Latte Ice Cream yesterday for our family dessert last night. Was a HUGE hit!! Thank you for such great, dependable recipes!!

    Reply
    • Carolyn says

      October 18, 2020 at 12:41 pm

      I am not sure what you mean by switching? These are two different recipes.

      Reply
  127. Mello says

    November 12, 2020 at 4:05 pm

    Hi. This recipe is exactly what I need for the ton of raspberries I have in the freezer right now. I know it’s a 2014 recipe and it’s now COVID 2020 and we are slowly approaching the holiday season I would like to ask if I can freeze this to take out during the holidays?

    Reply
    • Carolyn says

      November 12, 2020 at 5:02 pm

      Yes, it’s one that freezes well.

      Reply
  128. Nancy Curtis says

    December 1, 2020 at 11:39 am

    3 stars
    After reading all the comments I was so excited to try this recipe! What a disappointment. It did not set and was more a custard than a cake. I left it in the oven for an extra 10 minutes, then cooked it again this morning for an additional 20 minutes. Still custard, albeit very tasty custard. I think I figured out the problem; I baked it in a glass Pyrex dish instead of an aluminum pan, which I don’t own in 9×9. Might this be baked in a cast iron skillet to get a true “bake”?

    Reply
    • Carolyn says

      December 1, 2020 at 5:49 pm

      5 stars
      Well, you’ve already identified the issue – the pan. It’s EXTREMELY important to baking metal unless otherwise specified, because glass and ceramic don’t heat up nearly as efficiently. I knew what the issue was the minute you said it didn’t bake through properly. I don’t think cast iron would be ideal either… do you not have any metal pans?

      Reply
  129. Kathleen says

    December 7, 2020 at 7:57 pm

    5 stars
    I made this and it was fantastic. Adjusted to what I had in the house so used vanilla in the cake and orange extract in the cream cheese. Didn’t have raspberries so used chopped frozen cranberries tossed in a Tbs of powdered swerve. Will be making this many more times!!

    Reply
  130. Robin says

    December 14, 2020 at 11:42 am

    5 stars
    I have found your recipes to be among the most reliably good online. I come here first if I’m looking for something. I recently tried a recipe for a high-carb cranberry Christmas cake made with fresh cranberries. It was delicious and I am wondering if fresh cranberries might work in this recipe.

    Reply
    • Carolyn says

      December 14, 2020 at 1:10 pm

      Cranberries would be delicious!

      Reply
  131. Jasmine says

    January 4, 2021 at 11:46 am

    5 stars
    Fantastic – probably my favorite recipe so far! The texture was amazing and the flavor was perfect.

    Reply
  132. Jacqueline Leitch says

    January 16, 2021 at 8:37 am

    Hi, could I use powdered sweetener instead of the granulated sweetener. I made the cake and it turned out lovely. However after cooling in the fridge, i found that the granulated sweetener had crystallised and I felt as if I was eating sugar.

    Reply
    • Carolyn says

      January 16, 2021 at 9:29 am

      Sure, you can use the powdered version.

      Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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