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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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. 🙂
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.
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!
Just more sweetness without bulk. But you could add more Swerve if you need to.
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?
I think it would freeze okay. The cream cheese center might change a bit.
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! 🙂
Good to know!
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.
If you have 20 mins, follow the link. If you don’t don’t bother with this BS.
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.
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.
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!!!!