This keto raspberry coffee cake is soft and moist with a buttery almond streusel on top. Dotted with juicy raspberries and cream cheese filling, this breakfast cake is a treat! Best of all, this coffee cake can be part of a low-carb, keto, gluten-free.
Are you a coffee cake fan like I am? Then check out this Blueberry Coffee Cake or this Pumpkin Coffee Cake! Both are easy coffee cake recipes that you’re sure to love.
Soft cake, creamy filling, and crunchy topping are made in the blink of an eye. You add some fresh, juicy raspberries and in 45 minutes you have a fantastic summer treat in your oven. Raspberry cheese coffee cake is the best way to start the new workday!
It’s a favorite breakfast option or sweet dessert like our raspberry crescents and it’s great served with a glass of milk or cup of coffee. It comes together fairly quickly and is even something you can prepare the night before you need it and bake it the next morning, making it great for holidays like Thanksgiving and Christmas and even for Valentines Day.
Ingredients to make Keto Lemon Raspberry Cream Cheese Coffee Cake?
- Almond flour
- Coconut flour
- Baking powder
- Salt
- Butter softened
- Granulated Swerve Sweetener
- Eggs at room temperature
- Unsweetened almond milk (or half heavy cream/half water)
- Cream cheese softened
- Granulated Swerve Sweetener (can use powdered too)
- Vanilla extract
- Fresh raspberries rinsed and dried
How to make Keto Lemon Raspberry Cream Cheese Coffee Cake?
- Preheat the oven to 325F and grease a 9-inch square baking pan (you can also use an 8×8 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. - 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 the 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 the refrigerator to chill for at least 1 hour.
You are probably wondering if you can use either fresh or frozen raspberries for this recipe. And the answer is, YES, you can use either. While I use fresh raspberries, you can use frozen ones, but I recommend that you do not defrost them.
To ensure that the raspberries do not all sink to the bottom when baking, toss the raspberries in almond flour prior to folding them into the batter.
If you love lemon, this coffee cake is for you. If you love raspberry, this is for you too! And if you love breakfast as much as I do, you simply MUST try this Lemon Raspberry Coffee Cake. Because…well…it’s perfect. And a necessary addition to any “ideal” day.
| Prep Time | 25 minutes |
| Cook Time | 40 minutes |
| Passive Time | 65 minutes |
| Servings |
people
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- 2 cups almond flour
- 1/3 cup coconut flour
- 2 tsp baking powder
- 1/4 tsp Salt
- 1/4 cup Unsalted Butter
- 2/3 cup granulated Swerve Sweetener
- 1/2 cup almond milk
- 8 oz Cream Cheese softned
- 1/2 cup granulated Swerve Sweetener
- 1 egg
- 1/2 tsp Vanilla Extract
- 1 1/2 cup fresh raspberries rinsed and dried
Ingredients
Filling
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- 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.
- 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 the 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 the refrigerator to chill for at least 1 hour.
