Keto Raspberry Cream Cheese Coffee Cake
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.
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 8x8 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.