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 (224 g) almond flour
- 1/3 cup (40 g) coconut flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (113 g) butter, softened
- 2/3 cup (121.33 g) granulated Swerve Sweetener
- 3 large eggs, room temperature
- 3/4 tsp (0.75 tsp) almond extract
- 1/2 cup (125 g) unsweetened almond milk, (or half heavy cream/half water)
Filling:
- 8 oz (226.8 g) cream cheese, softened
- 1/2 cup (91 g) granulated Swerve Sweetener, (can use powdered too)
- 1 large egg
- 1/2 tsp (0.5 tsp) vanilla extract
- 1 ½ cup (180 g) fresh raspberries, rinsed and dried
Topping:
- 2 tbsp 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.
Video
Nutrition
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.
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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!
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
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
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.
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!
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.
I made this for mother’s day and it was delicious! Thank you!!!!
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!
So glad you liked it!
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. 🙂
16 servings if it’s not the only think you’re eating for Mother’s Day brunch!
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.
they look delicious!
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!
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!
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
Thus recipe says it is ‘coffee’ cake but I don’t see coffee in the ingredients… Am I blind???
No… coffee cake is a KIND of cake, meant to be served with coffee.
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! 🙂
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.
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.
I made this today, and it is just delicious! Thank you for all your wonderful recipes 🙂
You’re welcome!
This looks great. I am so excited for berry season. Hopefully not too much longer till pick your own.
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!
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!
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!
I don’t know how it equals sugar, I think you’d have to research that one a bit. Sorry!
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!!
It would be about 1/2 cup sugar in sweetness.
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
Lakanto is fine.
Should you also store it in the fridge?
Always a good idea for moist baked goods.
this looks superb!
Thanks!