This Keto Raspberry Cream Cheese Coffee Cake is a deliciously tender cake layered with a cream cheese filling and sweet-tart raspberry filling. Made with fresh or frozen raspberries and their flavorful juices, it’s an easy low-carb treat that’s perfect for breakfast, an afternoon snack, or a light dessert.
Finished with a buttery streusel topping, this Keto-friendly coffee cake turns a simple cake mix into something truly special. Serve it to weekend guests, add it to your next brunch spread, or enjoy a slice with your morning coffee. With its creamy filling, bursts of raspberry flavor, and irresistible streusel topping, this crowd-pleasing cake is sure to disappear quickly!
Ingredients
Filling:
1/4 cup granulated Swerve
8 oz. cream cheese, softened
1 egg white
1 cup raspberries, fresh or frozen
2 tsp. lemon juice
Topping:
1/3 cup granulated Swerve
1/2 cup CarbQuick
3 Tbsp. butter, cold and cubed
1/4 cup sliced almonds
1/4 tsp. salt
Cake:
1 box Keto cake mix
5-1/2 Tbsp. butter, softened
1 egg+1 egg yolk
3/4 cup sour cream
1 tsp. almond extract
Instructions
Preheat the oven to 350 degrees. Spray an 8-inch round pan with cooking spray. Cut some parchment paper long enough to fit in the bottom of the pan and hang over two of the sides.
Prepare the filling by combining the raspberries, Swerve and lemon juice in a saucepan. Cook on medium until the mixture is boiling. Boil for 1 minute. Cool completely.
In the bowl of a mixer, combine cream cheese and Swerve. Mix until fluffy. Fold in the raspberry mixture until just combined. Set aside.
In a separate bowl, combine the topping ingredients until mixed. Set aside.
Prepare the cake according to the package directions. Pour the batter into the 8×8 pan. Spoon the raspberry filling over the batter, but do not spread it. Sprinkle the topping over the cake.
Bake for 35-40 minutes. Check to make sure the middle of the cake is done by inserting a toothpick, fork, or skewer into the middle. If it comes out clean, it is done; if it does not come out clean, cover the cake with foil and bake for another 5 minutes or so until the cake is done in the center.
Cool for 30 minutes. Remove from the pan using the parchment paper sling. Place a few fresh raspberries on top of the cake and dust with powdered monk fruit sweetener. Cut into squares or wedges. Enjoy.
If you like this recipe, you may also like the following recipes:
Low-Carb Boston Cream Poke Cake
Keto Chocolate Raspberry Torte
Keto Raspberry Cream Cheese Coffee Cake
Equipment
- 1 measuring cup
- Measuring spoons
- 1 round cake pan
- Parchment paper
- 1 small saucepan
- 1 medium spoon
- 1 Mixer
- 1 Mixing bowl
Ingredients
Filling:
- 1/4 cup granulated Swerve
- 8 oz. cream cheese softened
- 1 egg white
- 1 cup raspberries fresh or frozen
- 2 tsp. lemon juice
Cake:
- 1 box Keto cake mix
- 5-1/2 Tbsp. butter softened
- 1 egg+1 egg yolk
- 3/4 cup sour cream
- 1 tsp. almond extract
Topping:
- 1/3 cup granulated Swerve
- 1/2 cup Carbquick
- 3 Tbsp. butter cold and cubed
- 1/4 cup sliced almonds
- 1/4 tsp. salt
Instructions
- Preheat the oven to 350 degrees.
- Spray an 8-inch round pan with cooking spray.
- Cut parchment paper long enough to fit in the bottom of the pan and hang over two sides.
- Prepare the filling by combining the raspberries, Swerve and lemon juice in a saucepan.
- Cook on medium until the mixture is boiling.
- Boil for 1 minute.
- Cool completely.
- In the bowl of a mixer, combine cream cheese and Swerve.
- Mix until fluffy.
- Fold in the raspberry mixture until just combined.
- Set aside.
- In a separate bowl, combine the topping ingredients until mixed.
- Set aside.
- Prepare the cake according to the package directions.
- Pour the batter into the 8×8 pan.
- Spoon the raspberry filling over the batter, but do not spread it.
- Sprinkle the topping over the cake.
- Bake for 35-40 minutes.
- Check to make sure the middle of the cake is done by inserting a toothpick, fork, or skewer into the middle. If it comes out clean, it is done; if it does not come out clean, cover the cake with foil and bake for another 5 minutes or so until the cake is done in the center.
- Cool for 30 minutes.
- Remove from the pan using the parchment paper sling.
- Place a few fresh raspberries on top of the cake and dust with powdered monk fruit sweetener.
- Cut into squares or wedges. Enjoy.
