Published: Apr 16, 2019 · Modified: Aug 22, 2020 by Carolyn

Raspberry Cream Cheese Coffee Cake – Keto!

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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.

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

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

A slice of cream cheese coffee cake on a plate with raspberries

Raspberry Cream Cheese Coffee Cake

Low carb almond flour coffee cake with a ribbon of cream cheese and studded with fresh raspberries. This might just be my most popular keto coffee cake recipe!

4.88 from 113 votes

Print Pin Rate

Course: Breakfast

Cuisine: Breakfast

Keyword: cream cheese coffee cake, raspberry coffee cake

Prep Time: 25

Cook Time: 40

Chill Time: 2

Total Time: 1

Servings: servings

Calories: 219kcal

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

US Customary - Metric

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.

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.

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.

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Comments

4.88 from 113 votes (11 ratings without comment)