Keto Raspberry Cream Cheese Coffee Cake

Keto Raspberry Cream Cheese Coffee CakeThis low-carb coffee cake combines a tender almond-flour cake, a creamy cheesecake layer, and tart raspberries. It’s suitable for many keto lifestyles and makes a great breakfast treat or dessert.

Ingredients

For the Cake

2 cups almond flour
1/4 cup coconut flour
1/2 cup keto-friendly sweetener (such as erythritol or monk fruit sweetener)
2 tsp baking powder
1/4 tsp salt
3 large eggs
1/2 cup unsalted butter, melted
1/3 cup unsweetened almond milk
1 tsp vanilla extract

For the Cream Cheese Layer

8 oz (225 g) cream cheese, softened
1/4 cup keto-friendly sweetener
1 large egg
1/2 tsp vanilla extract

For the Raspberry Topping

1 cup fresh or frozen raspberries
1 tbsp keto-friendly sweetener (optional)

Instructions

Preheat the oven to 350°F (175°C). Grease an 8-inch (20 cm) square baking pan or line it with parchment paper.
Make the cake batter:
- In a bowl, whisk together almond flour, coconut flour, sweetener, baking powder, and salt.
- In another bowl, whisk eggs, melted butter, almond milk, and vanilla.
- Combine the wet and dry ingredients until a thick batter forms.
Prepare the cream cheese filling:
- Beat cream cheese, sweetener, egg, and vanilla until smooth.
Assemble the cake:
- Spread about two-thirds of the cake batter into the prepared pan.
- Spread the cream cheese mixture evenly over the batter.
- Spoon the remaining cake batter on top in small dollops and gently spread where possible.
- Scatter raspberries over the surface and lightly press them in.
Bake for 35–45 minutes, or until the top is golden and the center is set.
Cool completely before slicing. For the best texture, chill for an hour before serving.