This low carb raspberry cream cheese coffee cake has all the delicious flavor and creamy texture of a traditional cheesecake but without the unhealthy carbs. It’s perfect for brunch, snacks, or dessert.
If you’re able to do brunch with mom this Mother’s Day, then this cream cheese coffee cake from Carolyn of All Day I Dream About Food is a great recipe to try. If not you can be sure it’s a delicious recipe for any occasion.
Related reading: 3 Best Low Carb Flour Alternatives
This cream cheese coffee cake is ideal for anyone whatever sort of way of eating they follow. I’m sure the whole family would love it!
It’s best to make this cake with organic raspberries if you can. I was surprised that were not listed in EWG’s dirty dozen. They actually come in at No 22 on EWG’s 2020 Shopper’s Guide to Pesticides in Produce with strawberries at No 1. Nevertheless it pays to buy them organic if you can get them.
For the healthiest cake use as many organic ingredients as possible. That’s why I’ve tweaked the recipe a bit to include organic eggs and organic grass-fed butter. Ideally you want to use organic cream cheese too.
Low carb flours
Also it’s worth noting that Carolyn mentions that she uses Bob’s Red Mill blanched almond flour and their coconut flour because it gives consistent results but the post is sponsored by Bob’s Red Mill. I don’t suppose that it will matter too much if you use whatever almond flour you have.
I do find that when baking with fine almond flour I have to add more liquid that if I use regular almond flour for a recipe. But that’s by the by.
It is made with the zero carb sweetener Swerve which is erythritol and classified as a sugar alcohol. It does not raise blood sugar and does not leave any aftertaste like stevia or monk fruit sweeteners can.
It’s generally advised to avoid sugar alcohols if you follow the FODMAP diet for IBS. Having said that many people can tolerate it in small amounts. It really depends on how sensitive your gut is.
So, finally let’s get on with the recipe!
Cream Cheese Coffee Cake
- 2 cups almond flour such as Bob’s Red Mill
- 1/3 cup organic coconut flour
- 2 teaspoon baking powder
- 3 large organic or pastured eggs, room temperature
- 1/2 cup organic grass-fed butter softened
- 1/4 teaspoon Himalayan salt
- 2/3 cup granulated Swerve Sweetener
- 3/4 teaspoon natural almond extract
- 1/2 cup unsweetened almond milk or you can use half heavy cream and half filtered water
- 8 ounce softened organic cream cheese
- 1 large organic pastured egg
- 1 ½ cup fresh organic raspberries
- 1/2 cup granulated Swerve Sweetener
- 1/2 teaspoon natural vanilla extract
- 2 tablespoon sliced or flaked almonds
1. Preheat oven to 325°F ( 162°C approx) then grease and line a 9 inch square baking pan with parchment paper. You can use a 8 x 8 inch pan if you don’t have a 9 inch.
2. First, prepare the batter by combining the coconut flour, almond flour, baking powder, and salt.
3. In another bowl, beat the butter with sweetener until they are combined well. Then add the eggs and almond extract and beat well.
4. Add the flour mixture and beat until combined. Add the almond milk and beat again then set aside while you prepare the filling.
5. To prepare the filling, start by beating the cream cheese and granulated sweetener. Beat well until smooth. Add in the egg and vanilla extract and combine well.
6. Next, assemble the cake. Start by spreading about 2/3 of the cake batter in the baking pan you have prepared. Smooth the top using a spatula or knife.
7. Pour the cream cheese mixture over the batter and sprinkle with raspberries. In small spoonfuls, dot the remaining batter over the filling and allow some of it to show through. Sprinkle with the sliced almonds.
8. Bake for 35 – 40 minutes or until the top becomes a light golden brown texture and is just set. Remove from the oven and allow to cool completely before putting in the fridge to chill for at least an hour before serving. Slice into squares and enjoy!
Check out Carolyn’s video demo of the recipe: