This beautiful Low Carb Berry Cream Cheese Keto Coffee Cake recipe starts with a moist cake batter, topped with a delicious cream cheese mixture with fresh blueberries, raspberries and blackberries and an incredible cinnamon streusel topping! Just 5 net carbs per serving!
Low Carb Keto Coffee Cake
Mother's day is right around the corner! Surprise the mom in your life with this delicious keto blueberry coffee cake or print the recipe and hand it to your family to make for your special day!
This is the perfect treat with your morning coffee, and while it might look time consuming, it really is a quick and simple recipe that even the novice keto baker can make.
The first layer is a moist keto coffee cake with a hint of vanilla.
The next layer is cream cheese filling spread over the batter, topped with fresh mixed berries.
You can certainly make this a keto blueberry cream cheese coffee cake by removing the fresh blackberries and fresh raspberries if you prefer.
On top of the berry cheesecake layer is a yummy crumble topping.
Nothing better with a cup of coffee!
How to Make the Best Coffee Cake Recipe Low Carb
To view exact measurements, print recipe and see nutritional information, please scroll to the bottom of this blog post to see recipe card.
Ingredients for the Cake
Room temperature eggs, butter, Greek yogurt, (you can replace with sour cream as well), unsweetened almond milk (you can replace with coconut milk for nut free), vanilla extract, low carb sweetener, almond flour (you can replace with sunflower seed flour for nut free), coconut flour, baking powder
Ingredients for the Cream Cheese Center
Cream cheese, mixed fresh berries, low carb sweetener is optional, and lemon zest
Ingredients for the Streusel Topping
Almond flour or replace with sunflower seed flour for nut free, butter, low carb granulated or powdered sweetener and cinnamon
How to Make the Tender Cake
Preheat the oven to 350 F / 180 C / 160 fan and line the bottom of an 8 inch (20cm) round springform pan with parchment paper. Grease the sides and parchment paper with butter.
Add the eggs to a large bowl and whisk with an electric mixer for 1.5 minutes until light and fluffy.
Add the melted butter, yogurt, almond milk, vanilla extract and Swerve. Whisk until combined.
Mix the almond flour, coconut flour and baking powder in a clean separate bowl. Add the dry ingredients to the wet ingredients and blend until combined. Don’t over beat.
How to Make the Cinnamon Streusel Layer
Mix all ingredients in a separate small bowl using a spoon and press with your fingers into small clumps.
How to Assemble the Keto Cinnamon Coffee Cake Recipe
Add the cake batter to your cake pan and level with a spatula. Spread or dollop the cream cheese on top leaving 1 inch from the edge. Top with berries in a single layer and then sprinkle over the streusel topping.
Bake for 60 - 70 minutes. Check after 40 minutes. If the top of the cake starts to brown to quickly, you can loosely cover with a sheet of aluminum foil, but don’t seal it.
Let the cake cool completely before releasing and removing the springform.
Please Note; the cake will feel super soft once out the oven but it will firm up as it cools so try not to over bake. For serving, sprinkle Swerve sugar free confectioners' sugar over the top if desired.
Keto Sweetener Options for Sugar-Free Coffee Cake
If this is your first time baking on a keto diet, it can take some time to get used to the different low carb sweeteners available.
I love using Swerve sweetener as well as liquid stevia.
But sugar-free brown Monk fruit sweetener would be equally delicious as well as using Allulose. All of these options will not spike your blood sugar and will not cause you cravings.
Part of a low-carb lifestyle is getting used to the taste of swapping sugar for low carb sweeteners does take some time, but the good news is that trying different options will help you discover what you like best.
If you don't want to use the sweeteners I've chosen for this low carb cake recipe, you can choose any you like.
I've created this Sweetener Guide and conversion chart to help you with how much to use in place of Swerve in this keto gluten-free coffee cake recipe.
More Low Carb Recipes
No Bake Sugar Free Coffee Cheesecake
Sugar Free Espresso Coffee Cake
Sugar Free Brownie Mousse Cake
Keto Berry Cream Cheese Coffee Cake
Low Carb Keto Berry Cream Cheese Coffee Cake
Ingredients
CAKE
- 4 large eggs room temperature
- ½ cup butter melted, then allowed to cool
- ½ cup Greek yogurt plain or sour cream
- 1 tablespoon unsweetened almond milk or coconut milk
- 2 teaspoon vanilla extract
- ½ cup Swerve granular or see options above
- 2 cups almond flour or sunflower seed flour
- ¼ cup coconut flour
- 2 teaspoon baking powder
STREUSEL TOPPING
- ½ cup almond flour or sunflower seed flour
- 2 tablespoon butter melted
- 1 tablespoon Swerve granular or swap with options above
- 1 teaspoon cinnamon
CENTER
- 4 ounces cream cheese softened
- ⅓ cup blackberries fresh
- ⅓ cup blueberries fresh
- ⅓ cup raspberries fresh
- 2 tablespoon Swerve sugar free confectioners' sugar optional
Instructions
CAKE
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Preheat the oven to 350 F / 180 C / 160 fan and line the bottom of an 8 inch (20cm) round springform baking pan with parchment paper. Grease the sides and baking paper with butter.
-
Add the eggs to a large mixing bowl and whisk with an electric whisk for 1.5 minutes until superlight and fluffy.
-
Add the melted butter, yogurt, almond milk, vanilla extract and Swerve. Whisk until combined.
-
Mix the almond flour, coconut flour and baking powder in a clean bowl. Add the dry to the wet ingredients and blend until combined. Don’t over beat.
STREUSEL
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Mix all ingredients in a separate bowl using a spoon and press with your fingers into small clumps.
ASSEMBLY
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Add the cake batter to your baking pan and level with a spatula. Spread or dollop the cream cheese on top leaving 1 inch rim at the edge. Top with berries in a single layer and then sprinkle over the streusel topping.
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Bake for 60 - 70 minutes. Check after 40 minutes. If the top of the cake starts to brown, you can loosely cover with a sheet of tin foil, but don’t seal it.
-
Let the cake cool completely before releasing and removing the springform.
-
NOTE the cake will feel super soft once out the oven but it will firm up as it cools so try not to over bake.
STORAGE
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Fridge for 3 days or freezer for 2 months.
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