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.
Brigitte Dimock says
Very good and easy to make with pretty much any berry or fruit.
Darlene says
Looks amazing. Could you use whey protein powder to sub in for the coconut flour?
Carolyn says
Not positive it would work… they have pretty different properties. But it will be tasty nevertheless.
Grace says
This is so easy and tasty! It’s beautiful to look at too! Loved it!
Tina O says
I made this and it turned out wonderful! I used blueberries because I had them on hand but I’ll definitely use raspberries next time. Thank you for this fabulous recipe!
Carol L says
Fantastic! I’m not a baker and this turned out great! The only thing I would do differently is use less sweetener. I used Splender Stevia and should have used a little less as its very sweet. Thank you for a great recipes.
Bob Gambill says
I have made this recipe several times, It is totally amazing. This last one I made I used a combination of Raspberries and pitted, halved cherries. WOW! really yummy.
Annette says
Hi Carolyn, l made this coffee cake for me because I was wanting something to go with my morning coffee. It is excellent! I made the Magic Cookie Bars for card night with the neighbors. The bars are awesome. I’m going to share them both with the card group this week. They’re too good not to share! Last week, I made the Chocolate Chip Cookie Cheesecake Bars for cards. They were a hit! I sent some home with one of the ladies whose husband is diabetic. He loved them. Thanks for creating sweets that can be shared with diabetic friends & family. It really helps them to not feel left out or compromise their health to join in the fun.
Amy R says
I just pulled this out of the oven a few hours ago and, before putting it in the fridge, I tasted a corner. Holy wow, this is just delicious! I did change a couple of things. I used Allulose for sweetener because my partner dislikes that cooling sensation Swerve delivers. Because of using Allulose, which is 1/3 less sweet, I used 3/4 instead of 2/3 of a cup for the cake, and 2/3 instead of 1/2 of a cup for the filling. Plus…no almonds! Dang! So we put 1/8 C. granola over the top (*gasp* – not totally Keto). This recipe explains everything so well that allowing for substitutions was simple and it turned out to be amazing. I could serve this to non-keto guests and I’m betting they would be none the wiser.
Jacqueline Leitch says
Hi, could I use powdered sweetener instead of the granulated sweetener. I made the cake and it turned out lovely. However after cooling in the fridge, i found that the granulated sweetener had crystallised and I felt as if I was eating sugar.
Carolyn says
Sure, you can use the powdered version.
Jasmine says
Fantastic – probably my favorite recipe so far! The texture was amazing and the flavor was perfect.
Robin says
I have found your recipes to be among the most reliably good online. I come here first if I’m looking for something. I recently tried a recipe for a high-carb cranberry Christmas cake made with fresh cranberries. It was delicious and I am wondering if fresh cranberries might work in this recipe.
Carolyn says
Cranberries would be delicious!
Kathleen says
I made this and it was fantastic. Adjusted to what I had in the house so used vanilla in the cake and orange extract in the cream cheese. Didn’t have raspberries so used chopped frozen cranberries tossed in a Tbs of powdered swerve. Will be making this many more times!!
Nancy Curtis says
After reading all the comments I was so excited to try this recipe! What a disappointment. It did not set and was more a custard than a cake. I left it in the oven for an extra 10 minutes, then cooked it again this morning for an additional 20 minutes. Still custard, albeit very tasty custard. I think I figured out the problem; I baked it in a glass Pyrex dish instead of an aluminum pan, which I don’t own in 9×9. Might this be baked in a cast iron skillet to get a true “bake”?
Carolyn says
Well, you’ve already identified the issue – the pan. It’s EXTREMELY important to baking metal unless otherwise specified, because glass and ceramic don’t heat up nearly as efficiently. I knew what the issue was the minute you said it didn’t bake through properly. I don’t think cast iron would be ideal either… do you not have any metal pans?
Mello says
Hi. This recipe is exactly what I need for the ton of raspberries I have in the freezer right now. I know it’s a 2014 recipe and it’s now COVID 2020 and we are slowly approaching the holiday season I would like to ask if I can freeze this to take out during the holidays?
Carolyn says
Yes, it’s one that freezes well.
Teresa says
Hi Carolyn,
I, too, never leave reviews but all your recipes are so delicious that I felt compelled to share! Your site and your Everyday Ketogenic Kitchen are my two favorite resources for our new keto lifestyle cooking/baking. I just finished making your Raspberry Ricotta Breakfast cake from your book – it is in the oven as I type this. Just wondering why you switched to cream cheese instead of the ricotta based recipe. Do you prefer the cream cheese version better? Also, made your Pumpkin Latte Ice Cream yesterday for our family dessert last night. Was a HUGE hit!! Thank you for such great, dependable recipes!!
Carolyn says
I am not sure what you mean by switching? These are two different recipes.
John says
Just made it. I used a keto berry mix. Looks incredible!
Melissa says
Hi Carolyn. Do your recipes freeze well? I am the only one on keto in my home and I would love to make every single one of your recipes!
Carolyn says
Completely depends on the recipe but this one should.
Merilyn Herrod says
I had great success with this recipe. Do you think I could use macadamia oil instead of avacado oil on the next batch?
Gabi says
I was so excited to make this recipe ever since I saw the video come across my Facebook recently and it was every bit as delicious as I thought it looked! Followed the recipe completely except didn’t have the correct pan. It’s definitely something you could serve/pass off to non-keto guests. I’m so looking forward to making more treats from your site! Thank you!!!
Dani says
Can I make it in a 9″ cake pan? Is it going to take the same time to bake?
Carolyn says
You will need to figure out the area in inches for both pans. Pretty easy to do but it’s also obvious that a square 9 inches is bigger than a circle 9 inches (a circle cuts off the corners)… So it will take longer to bake.