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Keto Raspberry Cream Cheese Coffee Cake
Alice

Keto Raspberry Cream Cheese Coffee Cake Recipe

This Keto Raspberry Cream Cheese Coffee Cake is a delicate almond-flour cake layered with silky cream cheese and a bright raspberry swirl, finished with a crunchy pecan streusel. Low in net carbs (≈3.8–4g per slice), it’s a gorgeous, make-ahead dessert or brunch centerpiece for keto and low-carb eaters.
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Prep Time 20 minutes
Cook Time 38 minutes
Chilling time 30 minutes
Total Time 1 hour 28 minutes
Servings: 12 slices
Course: Breakfast, Brunch, Dessert
Cuisine: American, Keto, Low-Carb
Calories: 276
Ingredients Method

Ingredients
  

Crust & Cake Batter
  • 2 cups 192 g almond flour
  • 1/4 cup 56 g melted butter
  • 1 large egg
  • 1/4 cup powdered erythritol or allulose
  • 1/4 cup 60 g sour cream
  • 1 tsp baking powder
  • 1/2 tsp vanilla pinch salt
Cream Cheese Layer
  • 8 oz 227 g cream cheese, softened
  • 1 large egg
  • 2 –3 tbsp powdered erythritol
  • 1 tsp vanilla
Raspberry Compote
  • 3/4 cup ≈115 g raspberries (fresh or thawed)
  • 1.5 tbsp erythritol/allulose
  • 1 tbsp lemon juice
Streusel Topping
  • 1/2 cup 48 g almond flour
  • 1/4 cup 30 g chopped pecans
  • 2 tbsp 28 g melted butter
  • 2 tbsp erythritol 1/2 tsp cinnamon

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line a 9-inch springform or round cake pan.
  2. Make raspberry compote: simmer raspberries, 1.5 tbsp sweetener and lemon juice 3–5 minutes. Cool.
  3. Combine streusel ingredients in a small bowl; set aside.
  4. Whisk dry cake ingredients (almond flour, sweetener, baking powder, salt). In another bowl whisk egg, melted butter, sour cream, vanilla; fold into dry to make batter.
  5. Beat cream cheese, egg, sweetener and vanilla until smooth.
  6. Press two-thirds of batter into pan to form base. Spread cream cheese mixture over base. Dollop compote and swirl. Spoon remaining batter over cream cheese, spread gently. Sprinkle streusel on top.
  7. Bake 30–38 minutes until top is golden and batter is set. Tent with foil if browning too fast.
  8. Cool 30 minutes then chill at least 1 hour. Slice into 12 wedges and serve.