Keto Raspberry Coffee Cake

5 from 5 votes

This Keto Raspberry Coffee Cake is a soft, lightly sweet bake designed for mornings, brunch, and coffee breaks. It slices cleanly, holds its shape, and delivers classic coffee cake comfort in a low carb way.

Course Breakfast & Brunch, Keto Breakfast, Keto Desserts

Cuisine American

Keyword almond flour coffee cake, keto coffee cake, keto coffee cake recipe, keto cream cheese coffee cake, Keto Raspberry Coffee Cake, low carb raspberry coffee cake, raspberry coffee cake

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 232kcal

Author Shelby Law Ruttan

Equipment

Ingredients

¼ cup butter , softened
4 ounces cream cheese , softened
1 cup monk fruit allulose blend
3 large eggs
1 cup almond flour
¼ cup coconut flour
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon almond extract
1 cup fresh raspberries

Instructions

Preheat oven to 350 degrees.
In medium sized mixing bowl, cream together the cream cheese and butter. Add the sweetener 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.

Notes

Note: Whipped Cream and Kumquats not calculated into nutrition information. These are optional ingredients and serving suggestions. Take into consideration the nutritional content for these additions.

Nutrition