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
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Have made this often – it is always fabulous!
Don’t use swerve sweetener in the cream cheese mixture as it makes it grainy & a horrible texture once it been in the refrigerator for a day. Perhaps allulose or Boca sweet would work Breyer for the cream cheese mixture!
Well, I have to disagree, it’s never done that for me. And I guarantee you that I’ve made this more times than most people. 🙂
Made this today and it was delicious! Substitute coconut oil for the butter to make it dairy free, and I’m at a high altitude so I had to bake it for 45 minutes. It was delicious!
Made this today & subb
I’ve made this recipe a few times and it always turns out wonderful. I’m actually back on this page because I’m gonna make it again right now. I have tweaked the recipe a bit with lemon and vanilla extracts instead of almonds and blueberries instead of raspberries. I still put sliced almonds on the top because I love the extra texture it gives. Thanks so much for this wonderful recipe.
Carolyn! Oh my goodness I made this today…followed the recipe exactly (used Swerve brand sweetener) and it is exceptional! No one would know it was “keto” if you didn’t tell.
(Also made your mocha chip biscotti mmmmmmm)
Thanks for the recipes!
I made this cake, it was delicious, I left it overnight and had it the next day. I halved the amount of sweetener (not the one listed on the recipe), it turned out just right. Will definitely make it again.
When I entered this recipe into CarbManager it came out to be 18g carbs per serving. This recipe is saying like 3.6. Do you know which is correct?
Mine is correct… because you don’t count the erythritol and Carb Manager doesn’t exclude it if you don’t tell it to do so.
I made this yesterday, exactly as stated, except I used blackberries instead of raspberries.
I had high hopes for this recipe. However, when I tried my first piece I could not believe how sweet it was. I like sweet, when it’s sugar, but artificial sweeteners need to be used sparingly. I could not even finish the first piece, it was making me feel sick. So, in the bin it goes. What a waste of expensive ingredients.
This truly is not an overly sweet recipe… what sweetener did you use?
FYI… I don’t use any artificial sweeteners.
Delicious!! Wow!
Hi just tried to make your frosted lemon cookies but did seem to go right would it be because i swapped almond flour for coconut as my grandson is alergic to nuts
You can never, ever sub coconut flour for almond flour. Please read the articles on my FAQ page to understand https://alldayidreamaboutfood.com/faq/
I was missing cream cheese coffee cake on a keto diet and found this amazing recipe. I used blueberries, since I had them in the freezer. Ate some right out of the oven and it was wonderful, warm cream cheese. This will be my go to recipe for cream cheese coffee cake. Thank you!!!
The recipe turned out amazing. I used a mixture of blackberries and raspberries. Yum!
Just made this! My house smelled so good while it was baking. Cooling now. Can’t wait to taste it.
I wonder if we can freeze individual portions? If not I might be eating it all lol
This coffee cake is amazing!
I don’t have coconut flour. How much almond flour would you recommend in place of?
You need another full cup of almond flour.
Would it work well to use blueberries in place of cranberries?
Yes, that’s fine.
Can I use granulated sugar instead of granulated sweetener? If so, would you use the same amount of granulated sugar to replace the granulated sweetener?
I don’t use sugar so I can’t really advise you except to say that Swerve measures 1:1 for sugar.
Can this be frozen?
Hi Carolyn,
I am anxious to try this slow cooker coffee cake, however I don’t see instructions for Slow cooker. Would it be the same as zucchini recipe? Thanks.
This isn’t a slow cooker cake. I removed that recipe because I felt it wasn’t up to my standard. I do not advise making this in the slow cooker.
This coffee cake was amazing, will make it again.