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 almond flour
- ⅓ cup coconut flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup butter softened
- ⅔ cup granulated Swerve Sweetener
- 3 large eggs room temperature
- ¾ teaspoon almond extract
- ½ cup unsweetened almond milk (or half heavy cream/half water)
Filling:
- 8 oz cream cheese softened
- ½ cup granulated Swerve Sweetener (can use powdered too)
- 1 large egg
- ½ teaspoon vanilla extract
- 1 ½ cup fresh raspberries rinsed and dried
Topping:
- 2 tablespoon 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.
Danielle says
I am going to use 12 bag of frozen raspberries.Do I defrost them first??
Carolyn says
You can just add them frozen.
Trisha Czyson says
Made this today for the first time. Oh my, I am in heaven. It is so good. I might try it with some huckleberries I have in the freezer.
Nina says
Will make this again and again, soooo delicious,so pretty and easy. Thank you for sharing all your recipes. We continue to enjoy every one that we have tried! This one hit the top of our list for sure. Can’t wait to share it with my mother in law who is gluten intolerant and craves delicious.
Carol-Anne Barnes says
Absolutely THE BEST Keto dessert recipe I’ve tried yet!
I used frozen blueberries with no bleeding, YES! The flavour is amazing. The almond extract provides a delicious hint of almond (I love almond) in the overall flavour and compliments the berries beautifully. I topped it with a dollop of chantilly cream. Decadent! This one’s a keeper. I’ll try it with other berries next time.
The recommendation to cook only until the center jiggles is imperative for delicious texture and taste.
Sara Welch says
Looking forward to enjoying this for brunch this coming Sunday; looks too good to pass up!
Stpehanie says
Such a great flavor! I just love anything with a cream cheese filling!
Toni says
This cake is totally irresistible! Was a huge hit at my house.
Marcia says
I make this quite often (it’s one of my favorites) but was wondering if I double the recipe and use a 13 x 9 pan, how would the bake time be affected? I’d love to take it for my co-workers and a 9 x 9 just wouldn’t be enough.
Carolyn says
So doubling it would be too much, because the area of a 9×13 pan is only 117, and the area of a 9×9 is 81. 81 times 2 is 162. You’re better off doing 1 1/2 recipes for a 9×13 pan.
Marcia says
Thank you!
Marcia says
Maybe a 10 x 15?
Carolyn says
That would work better but still be deeper so you’d need to bake it longer.
Marcia says
It came out great! Everyone loved it! Thanks so much Carolyn!
amy says
Moist and taste so good. The best recipe i’ve ever found.
I’ve tried too many recipe in the internet and this cake recipe is the best
Carolyn says
I’m so happy to hear it!
Kristin says
Hi! I can’t wait to make this! Question… is this in your Keto Baking cookbook? I just ordered that one and if this is in there, I am so excited about the rest of what the book contains!
Carolyn says
It is not in my book, but you should be excited about all the other fab recipes you’re going to get! 🙂
Veronica says
So far this is the best dessert recipe I’ve tried, and I’ve tried quite a few. My boyfriend couldn’t believe it wasn’t real sugar 😀 Thanks so much!
Cheril says
Amazing! Absolutely delicious! This was my first recipe I have made from your site. Now I want all of your books.
Mary says
I’m thinking of making this, can you heat it before serving it or should it be served cold?
Thank you!
Mary
Carolyn says
It can be served cold or room temp. I wouldn’t heat it as the cream cheese filling would be too gooey.
Angie T says
I LOVE THIS RECIPE!!
This week I finally found some fresh cranberries at Costco, so I think I will try making this coffee cake with some cranberries and orange zest instead of raspberry & almond. Wish me luck!
Kami says
Any luck? I was just wondering if this would be good with pumpkin too!
Anthony Maiello says
Hi two quick questions…I don’t have almond milk and I see you mention use heavy cream and water but am I using 1/4 cup of each? Also if I’m using an 8×8 pan how much longer should I bake it for?
Thanks in advance, super excited to make this!!!
Carolyn says
Yes, 1/4 cup cream and 1/4 cup water. I don’t know quite how much longer since I baked mine in a 9×9. You will have to keep an eye on it.
Nusarat says
Hi Carolyn ,thank you..i would love to make it.your recipes are helping me to go on in my pregnancy when carb urge is hitting hard.
Can i skip almond extract???
Thank you
Carolyn says
Sure, you can simply add vanilla instead.
ELISABETA NAGY-VALENTIN says
In the instructions you forgot to mention to include the almond milk.
Carolyn says
No, it’s actually in step 4, you must have missed it: “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.”
ELISABETA says
Yes, Thank you. I missed it. I am making it again tomorrow. Thank you for this delicious recipe.
Afton Draper says
Oh. My. Goodness!! This is so amazing! My 34 year old son and I are doing Keto, and he said this is by far the best dessert I’ve made. And I agree! I didn’t have enough almond flour, so I used about 1/2 almond flour and 1/2 coconut flour. Oh…my five year old granddaughter was helping me and she mixed in some extra “love”, which makes every recipe better ????. Thanks for sharing these amazing recipes. I know it takes a lot of time and dedication, and you are so kind to share with everyone!! I’m now going to go do some enjoyable reading by looking at your other recipes!
Carolyn says
Glad to hear it!
Bev says
Wow! I made this for dinner last night as the rest of the family was having raspberry pie. It was simply amazing. I feel we had the better dessert.
Carolyn says
So glad to hear it!
Helene Ouellet says
It’s almost 11h30 pm in Montreal Canada and I just want to try this recipe! Lol! My only question is I have Lankato instead of swerve so is it going to be the same quantity? I don’t see the link for being your follower and receive your newsletter…
Carolyn says
If it’s Lakanto granular, then it’s the same quantity as Swerve.
Helene Ouellet says
Oh Carolyn it was ssssssssoooooooo delicious! Thank you for this wonderful dessert! I put blueberries instead and it was perfect!