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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This is in my regular rotation! My non-keto friends don’t suspect a thing. Great recipe!
So glad to hear it!
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!
Definitely supposed to be 1/2 cup Thank you!
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.
Oh sorry, I didn’t see that part of the question. 30 minutes should be fine!
Thank you both!
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. 🙂
Sure it would probably be tasty!
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!!!
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!
So glad you liked it!
I made this and it was absolutely wonderful! My young adult “kids” ate it all up. Another winner!
Can I make this without swerve? I only have pure stevia and pyure on hand ??♀️
Those should work but I am not sure of the amounts.
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!
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.
So glad you like it!
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!