Delight in the perfect blend of tender, moist cake and a luscious, tangy cream cheese filling, all studded with vibrant fresh raspberries. This keto cream cheese coffee cake is not just a dessert; it’s an experience designed to elevate any occasion, especially your holiday brunches or special gatherings. Crafted to be entirely low-carb, this recipe promises pure indulgence without compromising your dietary goals, making it a truly exceptional treat. We’ve even included an instructional video to guide you through every step, ensuring a flawless bake. This delectable creation is proudly sponsored by Bob’s Red Mill, a brand synonymous with quality ingredients.
Originally unveiled in 2014, this raspberry cream cheese coffee cake recipe quickly became a perennial favorite among our community. Its enduring popularity is a testament to its irresistible flavor and delightful texture. After years of rave reviews, we felt it deserved a fresh update, now featuring a comprehensive how-to video that demystifies the baking process. Rest assured, this updated version retains every bit of the original’s charm and deliciousness, solidifying its status as a timeless low-carb classic.
Why Raspberries are a Keto Dream
One of the purest joys for anyone following a ketogenic diet is discovering that some of nature’s most delicious offerings are also perfectly keto-friendly. For me, that joy comes in the form of raspberries. Since childhood, raspberries have held a special place in my heart, and the thought of giving them up for good would be truly disheartening. Fortunately, the keto lifestyle fully embraces these sweet-tart gems.
Most berries are relatively low in carbohydrates, but raspberries truly shine as the berry with the lowest net carbs overall. A generous half-cup serving contains approximately 7.5 grams of total carbohydrates and a remarkable 4 grams of fiber. This translates to just 3.5 grams of net carbs, making them an ideal fruit choice to help you stay well within your daily macronutrient goals. Beyond their carb profile, raspberries are also packed with antioxidants, vitamins, and minerals, contributing to overall well-being. They’re not just a keto-friendly fruit; they’re a nutrient powerhouse. Enjoying a handful with a dollop of sugar-free whipped cream transforms them into an astonishingly delicious and easy snack or a light, refreshing dessert.
But if you’re looking to elevate your raspberry experience beyond a simple snack, your search ends with this Raspberry Cream Cheese Coffee Cake. There’s truly nothing quite like it. The combination of moist cake, creamy filling, and the burst of fresh fruit creates a symphony of flavors that is both comforting and sophisticated. With special occasions like Mother’s Day or festive brunches just around the corner, this exquisite keto brunch recipe offers the perfect way to celebrate with a healthier, yet equally luxurious, option. It’s a dish that impresses and satisfies, proving that low-carb baking can be utterly spectacular.
Explore More Raspberry Keto Delights
If you share my passion for raspberries, you’ll be thrilled to discover more ways to incorporate them into your keto journey. These vibrant berries lend themselves beautifully to a variety of sweet treats. Be sure to check out some of my other popular creations:
- My Raspberry Coconut Fat Bombs offer a quick and satisfying burst of flavor and healthy fats.
- For a delightful twist on a classic, try my Raspberry Almond Thumbprints, perfect for an afternoon pick-me-up or a small, sweet indulgence.
Mastering Your Raspberry Cream Cheese Coffee Cake: Tips for Success
Creating this exquisite low carb almond flour coffee cake with its decadent cheesecake filling is surprisingly straightforward. While the recipe itself is designed for ease, a few expert tips can ensure your cake turns out perfectly every time, delivering that irresistible ooey-gooey texture and rich flavor. Let’s dive into the specifics that will make your keto coffee cake truly shine.
- **Choose Quality Flours:** The foundation of any great baked good lies in its ingredients. For this recipe, the quality of your almond flour is paramount. I consistently rely on Bob’s Red Mill Blanched Almond Flour because it guarantees consistent, fine results, essential for the tender crumb of this cake. Blanched almond flour is skinless and finely ground, which provides a much smoother texture compared to almond meal. This recipe cleverly combines both almond flour and a touch of coconut flour. The coconut flour absorbs moisture exceptionally well, helping to create a stable yet moist cake structure, preventing the cake from becoming overly dense, a common issue in some keto baking.
- **Prepare Your Pan and Batter Distribution:** Begin by preparing your chosen baking pan. I prefer a 9×9 metal pan for its even heat distribution, which helps the cake bake uniformly. Grease it thoroughly to ensure easy release. When it comes to the cake batter, a critical step is to spread two-thirds of it evenly across the bottom of the prepared pan. This creates a solid base for your luscious filling. Don’t shy away from spreading the batter all the way to the edges of the pan. My secret weapon for achieving a perfectly smooth and even layer is a small offset spatula, like this affordable one from Ateco. It’s an indispensable kitchen tool that makes precise spreading effortless.
- **Crafting the Perfect Cheesecake Filling:** Once your base layer is ready, it’s time for the star of the show: the creamy cheesecake filling. Pour this decadent mixture over the cake batter, again ensuring it spreads beautifully to the edges of the pan. Then comes the delightful task of dotting the fresh raspberries over the filling. If you’re aiming to keep the carb count as low as possible, a single cup of raspberries will still provide plenty of flavor and visual appeal without adding excessive sugars.
- **Fresh vs. Frozen Raspberries:** While both fresh and frozen raspberries work wonderfully in this recipe, I highly recommend opting for fresh whenever possible. Fresh raspberries tend to hold their shape better and bleed less color into the cream cheese filling during baking, resulting in cleaner, more distinct layers. However, if fresh berries aren’t available, frozen raspberries are a perfectly acceptable substitute. Just be aware that they might release a bit more moisture and color, but the end result will still be undeniably delicious and satisfying. Ensure they are rinsed and gently patted dry if using frozen.
- **The Jiggle Test for Perfect Doneness:** Achieving the ideal texture for your cream cheese filling is crucial. You want it to be perfectly set yet wonderfully soft and gooey, never dry or rubbery. The key is to remove the cake from the oven when the top has turned a beautiful golden brown, but the very center of the cheesecake filling still has a slight, delicate jiggle. This “jiggle test” ensures your filling remains lusciously tender and not overbaked. Overcooking can lead to a firm, dense filling, losing that delightful “ooey-gooey” quality we’re aiming for.
- **Flavor Profile: Almond or Vanilla?** The classic combination of almond and raspberry is, in my opinion, nothing short of dreamy. I typically enhance my cake batter with a touch of almond extract to complement the berries beautifully. However, if you prefer a more traditional flavor profile or don’t have almond extract on hand, pure vanilla extract works just as wonderfully, lending a comforting and familiar aroma to your coffee cake. Feel free to adjust to your personal preference.
- **Sweetener Choices:** The world of keto sweeteners offers a variety of options. For the cake batter, any granulated keto-friendly sweetener, such as erythritol, xylitol (be cautious around pets), or a monk fruit/erythritol blend, will work well. For the cream cheese filling, you have even more flexibility; both granulated and powdered sweeteners can be used. Powdered sweeteners will result in an even smoother filling texture, which is often preferred for cheesecake components. Ensure your chosen sweetener measures cup-for-cup like sugar for best results.
- **Dairy-Free Adaptation:** For those with dairy sensitivities or following a vegan lifestyle, this recipe is incredibly adaptable. To make a dairy-free cream cheese coffee cake, simply substitute regular butter with an equal amount of solid coconut oil or your preferred plant-based butter alternative. For the filling, Kite Hill Almond Milk Cream Cheese is an excellent choice, providing a creamy texture and tangy flavor that mimics traditional cream cheese beautifully. Be sure to use unsweetened almond milk for the cake batter as well.
This keto coffee cake recipe is truly a dream come true for anyone seeking a low-carb indulgence that doesn’t compromise on flavor or texture. It masterfully hits all the right notes: a wonderfully tender cake base, a rich and creamy cheesecake filling, and the delightful burst of fresh, tart raspberries. Every bite is a harmonious blend of sweetness and tang, creating a truly satisfying experience. Trust me when I say, once you try this recipe, you’re going to fall in love with its irresistible charm!
Serving & Storage Tips for Your Keto Coffee Cake
Once your Raspberry Cream Cheese Coffee Cake is baked to perfection and chilled, it’s ready to be savored. This cake is best served cool, allowing the cream cheese filling to fully set and achieve its optimal creamy texture. Pair a slice with your morning coffee or a soothing cup of tea for an exquisite breakfast or brunch experience. For an extra touch of decadence, a dollop of sugar-free whipped cream or a drizzle of sugar-free raspberry syrup can elevate each serving. Store any leftovers in an airtight container in the refrigerator for up to 5-7 days. The flavors tend to meld even more beautifully overnight, making it a fantastic make-ahead option for gatherings. While freezing is possible, the texture of the cream cheese filling may change slightly upon thawing. If you choose to freeze, wrap individual slices tightly in plastic wrap and then foil for up to 1-2 months. Thaw overnight in the refrigerator before serving.
More Great Keto Coffee Cake Recipes
If you’ve enjoyed this coffee cake, you’ll be thrilled to know there are many other fantastic low-carb coffee cake recipes to explore. The world of keto baking is rich with creative twists on this comforting classic. Here are some more of my favorite variations and those from fellow low-carb bakers:
- Coffee Cake Muffins: Perfect for grab-and-go breakfasts or individual servings.
- Cinnamon Roll Coffee Cake: All the flavors of a cinnamon roll, in an easy-to-make cake.
- Skillet Chocolate Chip Coffee Cake: A cozy, one-pan wonder with a chocolatey twist.
- Caramel Apple Coffee Cake: A seasonal favorite, offering warm and comforting flavors.
- Cinnamon Cream Cheese Coffee Cake by Trina Krug: A delightful take on the classic combination.
- Cinnamon Pecan Crumb Cake by Joy Filled Eats: A delicious option for crumb cake lovers.
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 your oven to 325°F (160°C). Generously grease a 9-inch square baking pan. If using an 8×8 pan, you may need to increase the baking time slightly as the cake will be thicker.
-
In a medium bowl, whisk together the dry ingredients for the cake batter: almond flour, coconut flour, baking powder, and salt. Set aside.
-
In a large separate bowl, using an electric mixer, beat the softened butter with the granulated sweetener until the mixture is light and fluffy, about 2-3 minutes. Incorporate the large eggs one at a time, beating well after each addition, then mix in the almond extract until fully combined.
-
Gradually add the almond flour mixture to the wet ingredients, beating on low speed until just combined. Scrape down the sides of the bowl and the beaters as necessary to ensure everything is thoroughly mixed. Finally, beat in the unsweetened almond milk until the batter is smooth and well-incorporated. Set the cake batter aside while you prepare the filling.
-
For the creamy filling, in a clean bowl, beat the softened cream cheese with the granulated (or powdered) sweetener until the mixture is completely smooth and free of lumps. Add the remaining large egg and vanilla extract, beating until just combined. Be careful not to overmix the filling, as this can incorporate too much air.
-
To assemble your coffee cake, spread approximately two-thirds of the prepared cake batter evenly across the bottom of the greased baking pan. Use a knife or an offset spatula to smooth the top for an even layer.
-
Carefully pour the cream cheese mixture over the cake batter in the pan, spreading it gently to cover the base layer. Evenly sprinkle the fresh (or thawed and dried) raspberries over the cream cheese filling. Then, take the remaining one-third of the cake batter and dot it over the filling in small spoonfuls, allowing some of the luscious cream cheese and bright raspberries to peek through. Finish by sprinkling the sliced almonds evenly over the top for a beautiful crunch.
-
Bake for 35 to 40 minutes, or until the top of the coffee cake is a lovely light golden brown. The filling should be mostly set but still show a slight jiggle in the very center when gently shaken. This ensures a wonderfully moist and gooey interior. Remove the cake from the oven and let it cool completely on a wire rack at room temperature. Once cooled, transfer it to the refrigerator to chill for at least 1 hour, which will help the filling firm up perfectly.
-
Keep your Raspberry Cream Cheese Coffee Cake refrigerated until you are ready to slice and serve. Enjoy!
Video
Nutrition
I’d love to know your thoughts on this recipe, leave your rating below!