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.
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!
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”?
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?
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?
Yes, it’s one that freezes well.
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!!
I am not sure what you mean by switching? These are two different recipes.
Just made it. I used a keto berry mix. Looks incredible!
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!
Completely depends on the recipe but this one should.
I had great success with this recipe. Do you think I could use macadamia oil instead of avacado oil on the next batch?
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!!!
Can I make it in a 9″ cake pan? Is it going to take the same time to bake?
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.
Made this as soon as I saw it ! Delicious !!
Can you have your own show on the cooking channel?? I am a big fan of your keto/low carb recipes.
Thanks so much! 🙂
I never leave reviews and had resigned myself to the sad fact that baking is a losing proposition in Keto. This, by any standard, is a delicious coffee cake. So glad you shared this – thanks so much. Followed the recipe exactly and it was delicious. Thank you.
Welcome to my world, Elizabeth. I promise you, my baked goods almost always please. 🙂
I wish I had discovered you when I first started Keto, I would have stuck to it the first time. But, now that I have, my cooking Keto life has just become so simple! Now, on to this recipe, it turned out amazing! I used the 8×8 pan, cooked it an extra 13 mins, and it was perfect. Really great, easy to follow recipe without weird ingredients. Thanks, I cannot wait to try more.
Hi Carolyn! This recipe is divine! My husband and I have made it three or four times, and it was equally enjoyed by non-keto eaters. We’ve baked the batter in muffin cups and in 4″ springform pans with fabulous success. I refer many keto newbies and veterans to your blog because I find consistently great results with your recipes! Thank you!
The best Keto dessert ever!!! Have made it repeatedly and everyone loves it, Keto or not! I add some unsweetened shredded coconut to the top alongside the almonds. I wish Swerve were not so expensive!!!
Thanks for a great recipe!!!!!!
OMG! This is honestly an amazing dessert. I made this to serve for guests after dinner (keto of course). This was peferect! Both crumbly and gooey at the same time! Thank you for this recipe. This is def. A keeper and I will absolutely share!
Amazing! Tried it today for the first time and my entire family loved it! Including the in laws! My parents could not believe I actually made that! Haha
The Cake part was super light but tasty! The cheesecake. Part is not super sweet. I will definitely be mastering this recipe! Thank you!