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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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!
Carolyn!!! I can’t stop eating this coffee cake. I made it last night for breakfast this morning. Last night, we cut into it while it was still slightly warm…and before we realized, half of it disappeared. Not kidding. Oopps! This morning a had some more, and I think I like it even better served cold.
Notes to myself:
Decrease sweetener
Decreased coconut flour to 3 tbsp
Used white le crueset square baking dish
So glad you liked it!
Thank you so much for sharing your helpful information. It’s very unique post.
I made this today and for some reason left out the milk. However, it is delicious!!!! Best keto dessert I have made yet.
Glad it still worked out!
Carolyn, like you, I LOVE red raspberries! I’m also diabetic, and because my A1C was so high last year in September (8.6) and I didn’t want to take any medicine, decided to go really low carb. In 3 months my A1C went down to 6.9, and now 6.8, and I’m over 69 years young. So haven’t tried many sweet recipes, just been trying to be careful of how many carbs I’m eating at one time, but have been enjoying reading Keto and low carb desserts. Pictures of your desserts are beautiful! And I tried this recipe today, and it was beautiful and delicious! I didn’t have a metal 9×9” pan. I did have a glass one, but wasn’t sure about using it because I understand glass can hold the heat longer, so wasn’t sure how the ingredients would react. (I’m a newbie to cooking with these types of ingredients.) So I used an 8” round metal cake pan. My husband loved it too! Wonderful recipe. Thank you so much for sharing! Really trust your recipes! Would send a picture if I knew how! ????
,
Congrats on your fabulous A1c! Nice work. So glad you liked the cake.
Made this for Easter and it was amazing,I made this almost exactly as is , just cutting sweetener back a bit (I always do in desserts) but it was perfect. It will be a regular Thank you
This is a fantastic recipe! I made it with frozen blueberries since that’s what I had. Next time I’ll try it with raspberries! The cake is delicious, and tastes like any cake you would get in a high end bakery. This is going to be my go-to recipe when i’m craving a yummy cake! The only thing that didn’t work out is cutting it in 16 pieces. I feel it’s better cut in 9 pieces, even though it ups your macros. Oh well, this cake is worth it!
I’m so glad you liked it!
I can’t remember if I ever commented on here when I first found this recipe, but if so, then I’m commenting again. I can indeed confirm that this is very DELICIOUS! It was so tasty that I had to refrain from eating it all at once! It’s just THAT good!
Unfortunately, where we are right now, raspberries aren’t in season I guess, so instead I’m going to try this with strawberries. Do you think strawberries would still be a good sub for the raspberries? Or maybe next time I’ll use both! Thank you so much for sharing the recipe! Gotta say its one of my favorites!
Any berry is good in this!
I made this dessert for Easter family dinner. It was a HUGE hit. This was the perfect delightful dessert! I had to share your recipe. Thank you so much ????
Hooray!
So what does the 1/2 cup of butter contribute?. We made it as published earlier in the week with the “tb” of butter and it seems fine, good. Thanks for the recipe!
Love this! I just made it with strawberries, and it’s delicious. It’s a beautiful cake texture too! I have a suggestion though…I made an 8×8 rather than the directed 9×9 which allowed me to make a sample size extra in a mini loaf pan. This way my husband and I can make sure it’s as delicious as it looks before we serve it to friends & family.
That’s cute, I love that idea!
This is the best keto dessert I have made so far. I used blueberries because that’s all I had. I ate a piece warm and it was so moist and delicious.
Thank you.
So delighted to hear it!
Mmmm, can’t wait to try another yummy Carolyn recipe. I’m wondering if the raspberries could be switched for rhubarb? I’m getting the rhubarb cravings as I just went outside and saw my rhubarb flourishing. But first, raspberry coffee cake it is????