Low Carb Raspberry Almond Coffee Cake is a grain-free, sugar-free cake full of almond flavor and fresh raspberries. Topped off with a little bit of whipped cream, it is a delicious accompaniment to your morning cup of coffee. This is a great recipe to have for your weekend brunch with your family.
❤️ Why I Love This Recipe
What I love the most about this low carb Raspberry Coffee Cake is those I served it to never guessed it was keto! The texture and flavor was spot on and it was a perfect afternoon snack with a cup of coffee.
I also love that this recipe can pose as a breakfast cake or dessert recipe. It's pretty, it's delicious, and it's very easy to make!
Cream cheese, I found out years ago when I first made this blueberry coffee cake with cream cheese that it was a great ingredient to use in a recipe like this. It gives the recipe body and is a little more dense. It also adds great flavor.
Butter, adds more fat and moisture.
Almond Flour and coconut flour. Both are gluten free flours. Almond flour will give it texture and coconut flour will help in binding the ingredients together. It works similar to gluten in regular flour but it has super absorbency powers, so a little goes a long way.
Baking powder to leven the recipe and salt to compliment the flavor.
Almond extract is an excellent flavor that goes really well with raspberry. I always have this in my cupboard!
Fresh Raspberries. These can usually be found year round in the grocery stores now. However when they are in season, grab some from the farmer's market for the best berries!
This coffee cake recipe will feed 8 people.
Bake time for this Low Carb Raspberry Coffee Cake recipe is 35 minutes.
- Preheat the oven to 350 degrees F. In medium sized mixing bowl, using a hand mixer on medium speed, cream together the cream cheese and the butter.
- Add the Erythritol to the cream cheese mixture and blend until well combined.
- Add the almond extract and eggs, one at a time, beating until creamy. Set aside.
- In a medium sized mixing bowl, whisk together the almond flour, coconut flour, salt, and baking powder.
- Add the flour mixture to the cream cheese mixture and mix until just blended.
- Spread the coffee cake batter into 8-inch round baking pan that has been coated with cooking spray.
- Place a layer of raspberries on top of the batter and press in slightly.
- Bake the coffee cake for 35 minutes, or until the cake begins to brown on top and a toothpick comes out clean when inserted into the center of the cake.
- Serve with fresh whipped cream if desired.
- Allow the raspberry coffee cake to cool completely before serving. It is fragile when warm and can fall apart easily.
- Mixing the dry ingredients together
- Substitute black raspberries or halved strawberries for the raspberries.
- Use vanilla extract in place of the almond extract.
One of my readers made this coffee cake and substituted a sugar free cranberry sauce for the raspberries. She placed the cranberry sauce on top of the cake and gave it a swirl into the cake. This would be a great adaptation for a holiday brunch.
The crumb on this coffee cake is perfection. You don't want to stop eating it. In all reality, you want to savor it slowly with your coffee. Then when you're done, you look forward to your afternoon snack or next morning meal!
More Keto Breakfast Ideas
Keto Pecan Coffee Cake with Cinnamon Swirl is the perfect weekend brunch recipe that will feed a crowd. If you don't have a crowd, this recipe will also freeze well!
Chunky Monkey Noatmeal is a delicious grain-free cereal that is filling and satisfying.
One of my favorites is this Keto Asiago Bagel. I use it to make a bacon, egg, and cheese sandwich and it is SO delicious!
Keto Pancakes are another weekend favorite. This recipe is super easy and delicious!
*If you made this Low Carb Raspberry Coffee Cake, please give it a star rating*
Low Carb Raspberry Coffee Cake
- ¼ cup butter softened
- 4 ounces cream cheese softened
- 1 cup Granulated Swerve Sweetener
- 3 large eggs
- 1 cup almond flour
- ¼ cup coconut flour
- 1 teaspoon free baking powder
- ¼ teaspoon salt
- 1 teaspoon almond extract
- 1 cup fresh raspberries
- Preheat oven to 350 degrees.
- In medium sized mixing bowl, cream together the cream cheese and butter. Add the Erythritol and blend until well combined. Add almond extract and eggs, one at a time, beating until creamy.
- Add almond flour, coconut flour, salt and baking powder. Mix with hand blender at medium speed until creamy and fluffy.
- Spread batter into 8-inch round baking pan that has been coated with cooking spray. Place a layer of raspberries on top of the batter and press in slightly.
- Bake for 35-40 minutes. Until cake begins to brown on top and a toothpick comes out clean when inserted into the center of the cake. Serve with fresh whipped cream if desired.