If you’re craving a dessert that’s rich, fruity, creamy, and just the right amount of sweet—without all the carbs—this Cream Cheese Coffee Cake with Raspberries is your new go-to. This decadent layered treat features a buttery almond flour base, a tangy cream cheese filling, juicy berries, and a golden crumble topping. All this with only 3g net carbs per slice!
🧾 Ingredients Explained
Crust & Crumble Topping
The base and crumble topping use the same dough, which simplifies preparation:
Almond flour – Low-carb and naturally nutty, almond flour forms the bulk of the crust.
Coconut flour – Absorbs moisture and helps bind the ingredients.
Powdered erythritol – A sugar-free sweetener that blends easily without graininess.
Butter (melted) – Adds richness and helps the crust hold together.
Baking powder & salt – Give a bit of lift and balance the sweetness.
Vanilla extract – Infuses the crust and topping with flavor.
Cream Cheese Layer
This cheesecake-like filling is ultra-creamy and slightly tangy:
Cream cheese – Softened for smooth blending.
Sour cream or Greek yogurt – Lightens the texture and adds a bit of tartness.
Egg – Helps set the filling when baked.
Powdered erythritol – Sweetens without adding sugar.
Vanilla extract – Complements the berries and adds warmth.
Berry Layer
Fresh or frozen berries are nestled between layers:
Raspberries, blackberries, blueberries – Provide juicy, tangy bursts of flavor.
Chia seeds (optional) – Thicken the berry juices if using frozen fruit.
Sweetener (optional) – To taste, especially if your berries are tart.
👩🍳 Method of Preparation
- Preheat Oven & Prepare Pan
Heat oven to 350°F (175°C).
Line a 9-inch springform pan with parchment paper and lightly grease the sides.
- Make the Crust & Crumble
In a bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt.
Stir in melted butter and vanilla extract until crumbly.
Reserve 1 cup of the mixture for the topping.
Press the remaining into the bottom of your pan to form an even crust.
- Make the Cream Cheese Filling
Beat cream cheese until smooth.
Add sour cream, egg, erythritol, and vanilla. Mix until creamy.
Pour evenly over the crust.
- Add the Berry Layer
Toss berries with chia seeds and sweetener (if desired).
Spread them gently over the cream cheese layer.
- Add the Crumble Topping
Sprinkle the reserved crumb mixture on top.
- Bake
Bake for 45–55 minutes, or until golden and center is just set (slightly jiggly is fine).
Let cool completely, then chill in the refrigerator for at least 3 hours or overnight for best slicing.
❄️ Storage Tips
Refrigerate leftovers in an airtight container for up to 5 days.
Freeze individual slices wrapped tightly for up to 2 months. Thaw overnight in the fridge.
❓ Frequently Asked Questions
Q: Can I use just almond flour?
A: Yes, replace the coconut flour with about ¾ cup more almond flour, but the texture may be a bit softer.
Q: Are frozen berries okay?
A: Yes! No need to thaw. Just toss with chia seeds or a small amount of coconut flour to absorb extra moisture.
Q: Is this keto-friendly?
A: Absolutely. Each slice has around 3g net carbs, depending on your portion size and sweetener brand.
Q: Can I use strawberries?
A: Yes! Chop them small to prevent too much moisture, and combine with raspberries or blueberries if you like.
Q: Can I make it dairy-free?
A: Yes—use dairy-free cream cheese and coconut cream or coconut yogurt. It will still be rich and satisfying.
💡 Tips for Success
For clean slices, use a hot, clean knife and wipe it between each cut.
Add a pinch of cinnamon or almond extract to the crumble for extra depth.
Serve with a dollop of whipped cream or a drizzle of keto glaze for an indulgent touch.
📝 Nutrition Estimate (Per Slice – 12 slices total):
Calories: ~220
Fat: 19g
Net Carbs: 3g
Protein: 5g