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
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
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!
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.
Thanks! I will definitely try your suggestion. I’m not letting this delicious recipe go!
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!
Your version sounds delicious!
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.
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! ❤
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!!
That is very strange, and I’ve never had another reader say anything like that. Have you checked your oven temperature lately?
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…
OH!!!! I think I know why now, I used a loaf pan (23*9.5*H8.5) instead of a square one.
Aha! Well that would do it. 🙂
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?
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.
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!
So glad you like it!
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!
So glad you like it!
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.
Yes, I think that would work just fine.
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!
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!
Sounds delish!
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.
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.
Hope it’s delicious!
How did the 1.5c baking blend substitute turn out, now that you’ve tasted it?
tks
Any suggestions on the amount needed for THM baking blend instead of almond and coconut flour.
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.
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!
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.
Any suggestions for substituting sugar free raspberry jam for the fresh raspberries? Thanks in advance!
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.
Sounds like a great adaptation!
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.
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
Thanks, Carolyn. I’m pretty sure it was the almond meal that messed up the recipe after reading that there definitely is a difference.
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.
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.
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!
Can I use sunflower seed flour to make it nut free ??
Yes, of course! But remember to add a little lemon juice to your batter to eep it from going green.
I am going to try and make these into cupcakes!
I made this and it was absolutely divine!!!!! Thank you for sharing!
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. 🙂