This Keto Raspberry Cream Cheese Coffee Cake recipe brings you the ultimate coffee cake experience. This coffee cake has a layer of cake made with almond flour, with a layer of cream cheese goodness, and then a jammy raspberry layer. The whole thing is topped off a low-carb almond streusel. Best of all, this coffee cake can be part of a low-carb, keto, gluten-free, Atkins, or Banting diet.
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The recipe
This recipe for coffee cake with almond flour makes a cake with multiple layers for the ultimate coffee cake experience. Even though there are multiple parts to this recipe, each layer is super simple.
The base layer is a moist, tender cake that is lightly flavored with almond.
The next layer is a blend made with cream cheese. It’s almost like a cheesecake within the coffee cake!
So what goes great with cheesecake? Raspberries! I use raspberries to create a layer of jammy deliciousness.
Finally, a layer of streusel with sliced almonds tops off this culinary masterpiece.
While this cake may be perfect for breakfast or brunch, It can double as a dessert. I love enjoying it with my afternoon cup of tea.
The inspiration
This cake was inspired by this raspberry cream cheese coffee cake. I saw this coffee cake when I was on Pinterest and fell in love.
The only problem was that it wasn’t gluten-free. It wasn’t grain-free. It certainly wasn’t low-carb. Wait, that’s more than one problem.
So I drooled over the picture for a while, but instead of moving on, I started thinking about how I could make a similar coffee cake–only low-carb, gluten-free and grain-free.
I decided to use my recipe for Low-Carb Blueberry Almond Flour Coffee Cake as a starting point, then tweaked it a bit. After a few tries in the kitchen, this recipe for raspberry cream cheese coffee cake was born.
Are raspberries keto?
While many fruits are too high in carbohydrates to enjoy very much of on a keto or low-carb diet, raspberries are lower in carbs.
One cup of raspberries has only 7 grams of net grams carbohydrate. There are 15 grams total carbs and a whopping 8 grams in fiber!
Of course, raspberries are full of flavor, so you don’t need to eat a whole cup to enjoy them. I usually eat them a few at a time.
Raspberries have the additional benefits of containing lots of fiber, vitamins an minerals–especially vitamin C, and antioxidants.
Of course, my favorite thing about raspberries is that amazing flavor.
How to make a keto raspberry sauce
The original recipe for this coffee cake uses some raspberry jam for the raspberry layer. Since most jams are loaded with carbs, I create a raspberry sauce for this layer instead.
This is actually quite easy to do. First you simply whisk together the sweetener and the xanthan gum. This keeps the xanthan gum from clumping.
Next, add a bit of lemon juice to balance out the sweetener and a few tablespoons of water. It’s important to add these slowly (a few teaspoons at a time) and whisk well between the additions.
After you whisk in the liquids, add the raspberries. I often use frozen raspberries for this recipe, but fresh ones work just as well.
Once the raspberries are stirred in, heat up the mixture over medium low heat while stirring frequently. When the mixture just comes to a simmer, remove it from the heat. If you use fresh raspberries, you may want to simmer it for a minute or so to allow the raspberries to release their juices.
While I use this recipe for a layer in this coffee cake, this raspberry sauce is quite versatile. You can serve it over ice cream, cheesecake, use it to decorate hot chocolate, or drizzle it over coconut cream pie. The possibilities are endless!
Final words
This Keto Raspberry Cream Cheese Coffeecake makes a breakfast or brunch a special event. This recipe has quickly become a favorite to make for company.
I love it because it’s easy to make ahead and have all ready to go. It’s an overall crowd pleaser. Enjoy!
Annissa
This Keto Raspberry Cream Cheese Coffee Cake recipe brings you the ultimate coffee cake experience. This coffee cake has a layer of cake made with almond flour, with a layer of cream cheese goodness, and then a jammy raspberry layer. The whole thing is topped off a low-carb almond streusel. Low-carb, keto-friendly, gluten-free. 🍰☕️
Keto Raspberry Cream Cheese Coffee Cake
This Keto Raspberry Cream Cheese Coffee Cake recipe brings you the ultimate coffee cake experience. This coffee cake has a layer of cake made with almond flour, with a layer of cream cheese goodness, and then a jammy raspberry layer. The whole thing is topped off a low-carb almond streusel. Best of all, this coffee cake can be part of a low-carb, keto, gluten-free, Atkins, or Banting diet.
Ingredients
For the raspberry sauce:
- 3 tablespoons granulated erythritol/stevia blend
- 1/4 teaspoon xanthan gum
- 2 tablespoons water
- 1 tablespoon lemon juice
- 1 cup raspberries fresh or frozen
For the cream cheese layer
- 8 ounces cream cheese room temperature
- 2 tablespoons granulated stevia/erythritol blend
- 1 large egg
- 1/2 teaspoon vanilla extract
For the Cake Batter:
- 2 cups super fine almond flour
- 1/2 cup granulated erythritol/stevia blend
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/4 cup butter melted
- 1/4 cup sour cream
- 3 large eggs
- 1 tablespoon whisky (optional-may substitute an extra tablespoon of almond milk )
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
For the streusel topping:
- 1/2 cup Reserved dry ingredients from cake (see instructions)
- 1/4 cup sliced almonds
Instructions
Preheat oven to 350º Fahrenheit. Grease a 9" springform round baking pan. Optional: line with parchment paper. Lining it makes it easier to remove from the pan.
For the raspberry sauce:
In a small saucepan, whisk together the erythritol/stevia blend, and the xanthan gum.
Slowly add the water and the lemon juice while whisking. Stir in the raspberries.
Bring mixture to a simmer over medium heat, then turn heat to low. Simmer, stirring occasionally, until the mixture has the consistency of a thick syrup. (about 5-10 minutes) Set aside.
For the cream cheese mixture:
Place cream cheese in a medium mixing bowl. Using a mixer, whip the cream cheese until fluffy. Add the sweetener and mix in. Mix in the egg and vanilla.
For the Cake Batter:
Place almond flour, granulated erythritol/stevia blend, baking soda, and sea salt in a large bowl. Whisk together. Whisk in the melted butter.
Important: After the butter has been added, remove 1/2 cup of the mixture. Set aside to be used in the streusel topping.
In a separate container (a large pourable liquid measuring cup works great for this), whisk the sour cream, then whisk in the eggs, one at a time. Whisk in the whiskey, vanilla extract, and almond extract.
Pour the wet ingredients into the dry mixture and stir until batter is smooth. Transfer batter to the prepared baking dish. Spread evenly.
For the streusel topping:
In a small mixing bowl, mix together the reserved dry ingredients and the sliced almonds.
To assemble:
Spread the cream cheese mixture over the cake batter leaving about 1/2 inch at the edges. Spread the raspberry sauce on top. Sprinkle the streusel evenly over the top.
Bake in the preheated oven for 30-40 minutes. The edges should spring back when lightly touched. The center should be set, but will wiggle slightly because of the cream cheese layer. Allow cake to cool 15-20 minutes before removing the pan ring and cutting. Cut cake into 12 pieces. Cover and refrigerate any leftovers.
Recipe Notes
Net Carbs=3 per serving
I have made this recipe for a dinner between friends and everyone loved it! Thank you for sharing it!
This coffee cake has amazing flavors! I love all of these ingredients together, thank you for the great idea!
I am out of almond flour right now. But I have plenty of coconut flour that I need to use up. Can this be made with coconut flour? If so, what would I need to change?
Hi Brenda,
Substituting coconut flour for almond flour can be tricky. The general rule of thumb is to use 1/4 cup coconut flour for every cup of almond flour and add an egg for each cup. I haven’t tried this with this recipe, so if you do, I’d love to know how it turns out.
Annissa
Honestly, this is one of the best keto desserts I’ve ever tasted. My husband and kids love it. This will definitely be a repeat at our house.
Tina,
You have made my day!
-Annissa
When I read “cheesecake within a coffeecake,” I was sold. OMG! It’s so decadent it’s hard to believe that it goes with my diet. Yum!!!
It’s been a while since I started to really enjoy coffee cakes. You have so many detailed step-images in this recipe that making it should really be a breeze!
This sounds ad looks delicious. Love the addition of berries.
One question, please. The recipes states this makes 12 servings. The nutritionals state a serving is 1/9th of the cake. Could you please clear up the discrepancy?
BettyAnne
Thanks for noticing that. There are actually 12 servings. Thanks for noticing.
I am always looking for lower in sugar desserts to enjoy and this one fit the bill perfectly. Loving all the raspberries in there, so much flavour!
Just ate my first piece of this coffee cake. It is absolutely delicious and it is lower carb than a lot of sweet-type recipes I have seen. I followed the recipe to a “T” except for the amount of sweetener. I find that using the amount of stevia in most recipes makes them too sweet for me. This came out perfectly.
I really miss sweet things on a Keto diet, this cake is amazing and completely guilt free. Thanks for making this recipe available.
I LOVE coffee cakes. They are perfect for dessert. My favourite is BREAKFAST. Nothing is better than a piece of cake with my morning coffee.
Mine came out “well done”. I baked 40 min (should have checked at 30). I keep forgetting that almond flour browns much quicker than regular. Taste is good though.
Hi Sheila,
Thanks for letting me know. I just increased the range so that people will check on it sooner.
Best,
Annissa
Made this the first time with fresh raspberries.
Made again with fresh blackberries. Fantastic. Low carb guilt free dessert that tastes great. I never tell people it is low carb. Love your siteLinfa
Thanks so much! I try really hard to make recipes that don’t taste low-carb!
-Annissa
I used Swerve in this coffee cake. It tastes better than regular coffee cake! Thank you for such a wonderful recipe!
You’re welcome! Thanks for sharing your experience using Swerve instead of Pyure.
-Annissa
Can I use another pan/baking ish for this cake?
Yes, you can as long as it’s a similar size.
-Annissa
I used an 8X8 cake pan. It seems all my cheesecake and fruit filling sunk to the middle of the cake. Is that normal or did I do something wrong?
It should be layered–The bottom should be cake, then cheesecake, then raspberry filling, then the crumble topping is on top. As I’m layering, I don’t take it out to the edges, but I leave 1/2 inch or so.
Annissa
I would like to make this with regular sugar – can I substitute 1:1 for Stevia?
You will want to double the amount if you use regular sugar.
-Annissa
Fantastic recipe! Best keto cake recipe I’ve tried so far.my whole family loved it 🙂
Yay! That’s what I strive for!
-Annissa
I haven’t made this recipe yet but it sounds amazing. Question: recipe says 2 TBSP whiskey”or 1 extra TBSp of almond milk” I didn’t see almond milk in the list. Did that mean 1 TBSP of almond extract? Otherwise, if it does mean almond milk…can heavy cream be used instead? Thank you!
Hi Joan,
The recipe actually takes 1 tablespoon of whiskey. If you don’t use the whiskey, you can use 1 tablespoon of almond milk instead. This is simply to keep the amount of liquid the same. I hope that helps!
-Annissa
I’m making this for the first time…..got my raspberries finished……noticed there was a bee frozen with my raspberries…..Yikes!!! I couldn’t do it….threw it out….sent my husband for more frozen raspberries….store was out….trying with mixed berries! Wish me Luck….
Wow! I’ve never heard of that happening! The mixed berries should be fine.
-Annissa
This is a FABULOUS recipe. I am a decent baker and since I changed my diet last year, have struggled to find keto recipes that I really love. This cake is so delicious and I love that it isn’t a zillion calories per slice either.
Thank you so much for creating it!!
This was so wonderfully delicious! I did have issues with the bottom too layers being too liquid-y, not sure what that was about. Only change was I used Swerve to the recipe amounts, then pure monkfruit powder to cover the double sweetness like the stevia provides in the Pyure. Eythritol is still the base for both so it shouldn’t have made a difference, structurally.
The cake batter was much more liquid than yours appears to be. Also the cream cheese layer was also quite liquid (it turned smooth shiny and liquidy after mixing in the egg). I even weighed the cream cheese and the eggs to be precise. So there wasn’t any keeping the cream cheese away from the edges- it just ran to cover the whole top. The jam was thick (in a good way but) there was no way I could spread this over 2 layers of liquid. I just had to swirl it in the best that I could but there were pockets. Maybe if this happens again I can try chilling each layer?
It still came out delicious so I’m not complaining! Just one of those times in baking where you’re left wondering what went different. Either way I’m thankful for this recipe and the delicious cake I was able to share with my family 🙂 The almond extract flavor is perfect with the other flavors. I am so going to make the jam for other things too cause it’s so good and so easy!
I had the same issue as Kate with my cake batter layer being pretty runny, so it was hard to actually spread the cream cheese layer over the top. I had to sorta blop it around and then do the same with the jam. But I also used a different sweetener so maybe that was it? I used Lakanto monkfruit and erythritol granulated sweetener. My cream cheese layer was thick, though. And it still came out great so for anyone else who has a runny batter, don’t worry! It should still be fine!
I used blueberries instead of raspberries and it was SO GOOD! Can’t wait to try it again with all sorts of different fruit and nut combos. Thanks for a great recipe! This is definitely a keeper!
I plan to make this, but my husband painfully does not like cream cheese. Can that layer be skipped?
I don’t think that will be a problem.
-Annissa
Great recipe! Thank you!
This is delicious. Thank you for the recipe. I will have to make this every week!
I’ve just made this for the second time. It’s absolutely gorgeous. I love it! Thank you for such a lovely recipe.
Looks good! Can I substitute Monk Fruit for a sweetener?
This may change the consistency of the batter and of the cake as the amount you would need would be different.
-Annissa
This is my favorite coffee cake recipe! I have tried a few others (and had a few disasters) but I always come back to this tried and true recipe. I make this all the time now for potlucks and, of course, for me!. Thank you for this wonderful recipe!