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!
I made this coffee cake this morning and it is delicious!! I made it just as the recipe states. Even my husband (who is very picky) likes it and he doesn’t maintain a Keto lifestyle as I do! Your recipes never fail me, Carolyn! Thank you!
Again, so delicious- how would thm baking blend work in this? I’m out of almond flour….
I’m sorry, I really can’t guide you there. I don’t use it. When I have, I find it much too dry. It needs more fat and sometimes more eggs.
Do you think this would be good using fresh blackberries?
Sure thing!
This was absolutely fantastic! I used a mixture of xylitol, allulose and swerve and the sweetness was just right! Thank you so much for the delicious recipe. It was a hit with everyone.
Just thought that I would let you know that I work on metric, however when I convert 1/2 cup butter to metric you have0.5 tbsp which is incorrect. My batter looked much more runny than your batter but it’s in the oven and smells good. You might want to look at the conversion
I don’t actually set those amounts, it’s automatic. And it shouldn’t be coming up at tablespoons at all since that’s not metric! I may be able to manually change that, not sure. However, i can’t see how your batter would be more runny with LESS butter. Curious…
Okay, turns out I can actually manually change it. All fixed.
I usually make everything exactly as the recipe is written, especially the first time I make it. I didn’t have any raspberries so had to use frozen blueberries. Since I was using blueberries, I grated a bit of lemon rind in the batter. I also added a huge amount of almond flavouring, prob about 2 or 3 tbsp, and lots more vanilla in the cheesecake batter. The result was absolutely incredible, so tasty my carb eating son loved it too. This is one of those cakes that if you didn’t know it was low carb, you wouldn’t know. (Yes he knew it was low carb as he helped me make it.) This is the best low carb cake (other than the New York cheesecake) I’ve ever had. Excellent recipe, and one I’ll be repeating often. Thanks Carolyn!
So glad to hear it!
Absolutely delicious! Thank you!
I wondered if the raspberries could be changed out for strawberry/rhubarb mixture. Thoughts?
Absolutely! I adore strawberry rhubarb.
Fabulous! I made this blackberries and I think it would be great with any berries, and perhaps other kinds of fruit, even.
*with blackberries. 🙂
Can I use erythritol instead of the swerve in this recipe?
Sure. But you may want a little more because it’s not as sweet.
Also I used Amaretto because I didn’t have almond extract.
Also I can see how this would be nice with coffee but it’s fine without coffee too! ????
Oh my! This is delicious. Sweet and creamy and moist and fruity. I used only half a cup of sweetener (monkfruit & stevia) in the cake and it was plenty. Could not tell it was low sugar at all. Will definitely be making this again. Thanks for a great recipe.
I really, really wanted to love this, but I don’t. After many trials, I guess I’m just not much of a fan of almond flour. I can’t get past the grit – even the most finely ground. The Swerve sweetener is okay, but there is that cool, almost minty after taste that was noticeable to everyone in the family. I will say it was much better cold the next day. I even poured some heavy cream over it for moisture, and that made it almost good for breakfast (because I am so tired of eggs) or as a snack.
Many keto baking recipes taste better the next day. Also, try using a food processor, or mix for a very long time with a stand mixture. To me that helps with texture.
Thank you so much for your recipes!! They are always good, but this was SUPERB!!!
I didn’t have any raspberries so I substituted blue berries. OMW. Any idea what difference this would make in the Nutrition values?
Thanks again
Not much. Maybe 0.5g per serving?
Could this recipe be made into cup cakes?
I made it as stated but thought it might be nice in individual portions and I’m wondering how that would turn out.
I guess so? I haven’t tried.
This cake is AMAZING!!!!!! Incredibly tasty! Thank you!!!
Hooray!
This coffee cake was so delicious! My family couldn’t even tell it was low carb!!!
What a great looking pastry! This will be perfect with my morning cup of coffee!
This was absolutely delicious! Everyone kept going back for just a bit more and then more and then it was GONE, haha! Loved it.
This sounds too good to be true! I can’t wait to try it!!
Love this healthy breakfast idea, would be fantastic with a big cup of hot black coffee in the AM!