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Carb Smart, Gluten-Free Raspberry Almond Cream Cheese Coffee Cake

Can a gluten-free, lower carb brunch include coffee cake? You bet. Carolyn Ketchum of All Day I Dream About Food created this sweet raspberry cream cheese version that’s sure to hit the spot.


Mother’s Day and coffee cake go together like peanut butter and jelly. The brunch table just wouldn’t be the same without a delicious moist coffee cake waiting to be served. But what if you or your mother or some other family member is on a gluten-free or sugar-free diet? Not to worry, delicious coffee cake is not a thing of the past. This gluten-free, carb smart coffee cake will rival any conventional version in both taste and appearance.

I wanted to create an extra special coffee cake recipe for Mother’s Day, one that would appeal to adults and children alike. I settled on a cheesecake layer running through the middle, since cream cheese is remarkably low carb, and then I sprinkled it with fresh raspberries. And I dotted the batter over the top instead of spreading it, to allow the beautiful bright red berries to peek through. Adding just a touch of almond extract to the batter gave the cake a really outstanding flavor. This is a coffee cake sure to impress on Mother’s Day – or any day.


A few things to consider when making a gluten-free and carb smart coffee cake:

  • Where possible, try to get very finely ground almond flour. This will make a huge difference to the consistency of the final product. Almond “meal” is less finely ground and doesn’t allow for as fine a crumb in gluten-free cakes.
  • Beating a granulated sweetener such as erythritol into the butter first helps whip up tiny air bubbles. This trick, also used in conventional flour-based cakes, helps create a finer texture in gluten-free baked goods.
  • I’ve found that a mix of almond flour and coconut flour helps give a lighter, fluffier consistency to the cake. But batters with coconut flour do require more eggs to help them rise properly.
  • Gluten-free batters are usually thicker than conventional batters, so don’t be surprised that you have to spread it in the pan, rather than pour it in. Resist the urge to thin the batter out or you will end up with a soggy mess that won’t hold together.

Raspberry Almond Cream Cheese Coffee Cake – Carb Smart, Sugar Smart, Gluten Free, Grain Free

Serves 16


2 cups almond flour

1/3 cup coconut flour

2 teaspoons baking powder

6 tablespoons butter, softened

1/4 cup granulated erythritol sweetener (I used Swerve Sweetener)

3 large eggs, room temperature

3/4 teaspoon almond extract

1/2 teaspoon liquid stevia extract

1/2 cup unsweetened almond milk


8 oz. cream cheese, softened

1/4 cup granulated erythritol sweetener

1 large egg

1/2 teaspoon vanilla extract

1/4 teaspoon liquid stevia extract

1 ½ cups fresh raspberries, rinsed and dried

2 tablespoons sliced almonds


Step 1

Preheat oven to 325°F and grease a 9-inch square baking pan (you can also use an 8x8 pan, but you will need to bake the cake for longer).


Step 2

For the cake batter, combine almond flour, coconut flour and baking powder in a medium bowl. 

Step 3

In a large bowl, beat butter with granulated sweetener until well combined. Beat in eggs, almond extract and stevia extract.


Step 4

Beat in half of almond flour mixture, then beat in almond milk. Beat in remaining almond flour mixture until combined. Scrape down sides of bowl and beaters as needed. Set aside while making the filling.


Step 5

For the filling, beat cream cheese with granulated sweetener until smooth. Beat in egg, vanilla extract and stevia extract until well combined.


Step 6

To assemble the cake, spread about two thirds of the batter in prepared baking pan, smoothing the top with a knife or an offset spatula.


Step 7

Pour cream cheese mixture over batter in pan and sprinkle with raspberries.


Step 8

Dot the remaining batter over the filling in small spoonfuls, allowing some of the filling to peek through. Sprinkle with sliced almonds.


Step 9

Bake 35 to 40 minutes, or until top is light golden brown and filling is just set. Remove and let cool completely, then transfer to refrigerator to chill for at least 1 hour. Keep refrigerated until served.


Did You Know?

Nutrition information (per serving): 220 Calories, 19g Fat (65.5% calories from fat), 7g Protein, 15g Carbohydrate, 4g Dietary Fiber, 3>g Sugars, 80mg Cholesterol, 178mg Sodium.

Nutrition data was calculated by the author, and has not been verified by General Mills.

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.