Raspberry Cream Cheese Coffeecake

Raspberry Cream Cheese Coffeecake

I created a delicious coffeecake early on in my weight-loss journey.    It’s very filling with my addition of a flax topping.  This will be something I only make on very special occasions as it’s a little carb pricey.  I’ve only made it 2-3 times in 5 years I think.  But is sure was GOOD!   Thumbs up from hubby, too!

This recipe is not suitable for Atkins Induction.  Blueberries would do nicely in this for a nice variation. :)  You can pull the carb count down on this coffeecake using liquid Splenda in the cake and cream cheese layer, but I had none on hand the day I made this.  I would definitely stick with the granular erythritol or Splenda for the streusel topping, however.

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2½ c. almond flour (total)

½ c. hazelnut flour (total)

2 T. flax meal

1½ c. granular erythritol or Splenda (or sweetener of your choosing to equal 1½ c. sugar)

3 eggs

1 tsp. baking powder

½ tsp. baking soda

1/8 tsp. salt

¼ c. butter, unsalted, only slightly softened

1 tsp. cinnamon

1/2 c. sour cream

2 tsp. vanilla extract

2 T. oil of your choice (coconut, melted butter, extra light olive oil)

4 oz. cream cheese, softened

1 c. fresh raspberries (or frozen)


Preheat oven to 350º and grease 8″ square or deep round cake pan (this cake rises up nicely)

In a medium mixing bowl, add 2 cups of the almond meal, 1 T. of the flax meal, baking powder, baking soda, salt, 3/4 c. sweetener and mix well.  Add sour cream, oil, extract and 2 of the eggs.  Beat by hand until well blended.  Spread evenly into greased cake pan and set aside.

Now soften the cream cheese and add the 3rd egg.  Beat until smooth with a spoon.  Add 1/4 c. sweetener.  Carefully pour this evenly over the cake batter.  Try not to disturb cake batter too much as you try to get this evenly over the cake.  Next evenly place the raspberries on top of the cream cheese layer.

Make the streusel topping by mixing ½ c. almond meal, ½ c. hazelnut meal and 1 T. flax meal, the cinnamon, ½ c. sweetener and the ¼ c. butter.  A fork is easiest to do this with.  Try to break up the butter in the crumbly mixture as best you can.  You can add a few chopped nuts as well to this streusel (pictured but NOT included in nutritional info below).  With hands, sprinkle all the topping on top of the cake (looks like a lot but use it all, trust me).  Bake for 40 minutes or until done in center   Cut into 16 servings.

NUTRITIONAL INFO: Makes 16 servings, each containing:

217 calories

19.54 g  fat

12.56 g  carbs

3.13 g  fiber

9.43 g  NET CARBS

5.73 g  protein

92.81 mg sodium

7 comments on “Raspberry Cream Cheese Coffeecake

    • You can sub in 1 more T. almond flour for the tablespoon of flax in the basic cake. I guess you can omit it and basically have a different topping. It will impact carb numbers but I am unwilling to re-run number for every variation. Sorry, but I’d never leave the calculator if I started recalculating for every variation. I can definitely tell you if omitted in the topping it will be LESS carbs, just don’t know how much less.


    • I don’t use coconut sugar, so I can’t help you there. Using honey as a sweetener gained me 10# in 60 days on Whole 30’s, so I won’t use that anymore either. The recipe says equivalent to 2½ c. sugar total, so whatever the coconut sugar manufacturer says on the bag for that amount of sugar is what I’d substitute.


    • Erin, use whatever oil you want to use, extra light olive oil, coconut oil, melted butter. This was one of my earliest low-carb recipes and I had not yet discovered coconut oil. I likely used canola oil way back then.


      • Ah thank you! I had just never heard Salad Oil before (I guess because I was never one to use oil on my salads at all.. I’m not a ‘dressing’ kind of gal and never have been.)
        I bet coconut oil would be quite yummy… or veg oil if I didn’t want the coconut to overpower at all.

        Cheers, thanks! I can’t wait to try this!


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