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Easy Low-Carb Raspberry Coffee Cake Recipe

Easy Low-Carb Raspberry Coffee Cake

A tender almond-flour coffee cake filled and topped with fresh raspberries and finished with an optional buttery almond streusel. This low-carb dessert is simple enough for a weekday bake and pretty enough for brunch.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 2 cups (about 192 g) Blanched almond flour
  • 1/4 cup (about 28 g) Coconut flour
  • 1/2 cup Granulated erythritol, monk-fruit sweetener, or another 1:1 low-carb sweetener
  • 2 teaspoons Baking powder
  • 1/4 teaspoon Fine salt
  • 1/2 cup (113 g) Unsalted butter, melted and slightly cooled
  • 3 Large eggs
  • 1/2 cup (120 g) Full-fat sour cream
  • 1 teaspoon Vanilla extract
  • 1 cup (about 125 g) Fresh raspberries
Optional Almond Streusel
  • 1/3 cup (about 32 g) Almond flour
  • 2 tablespoons Granulated low-carb sweetener
  • 1/4 teaspoon Ground cinnamon
  • 2 tablespoons (28 g) Cold unsalted butter

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease an 8-inch square baking pan or line it with parchment, leaving enough overhang to lift the cooled cake out.
  2. If using the streusel, combine the almond flour, low-carb sweetener, and cinnamon in a small bowl. Rub in the cold butter with your fingertips until coarse crumbs form, then set it aside.
  3. Whisk the almond flour, coconut flour, baking powder, and salt in a medium bowl. Break up any compacted pockets of flour so the dry ingredients distribute evenly.
  4. In a separate bowl, whisk the melted, slightly cooled butter, eggs, sour cream, sweetener, and vanilla until smooth. The butter should not be hot, as very hot butter can affect the eggs.
  5. Stir the dry ingredients into the wet mixture just until combined. Do not overmix, because a few strokes beyond incorporation can make the cake heavier.
  6. Pat the fresh raspberries dry and gently fold about three-quarters of them into the batter. Use a light touch so the berries stay mostly whole and do not release too much juice.
  7. Spread the batter evenly in the prepared pan. Scatter the remaining raspberries over the top, then sprinkle on the almond streusel if using.
  8. Bake for 35–45 minutes, until the center is set and a toothpick inserted into the cake portion comes out mostly clean. A few moist crumbs are normal, but the toothpick should not show wet batter.
  9. Cool the cake in the pan for at least 20–30 minutes before slicing. The almond-flour crumb is fragile while hot and firms noticeably as it cools.

Notes

Pat fresh raspberries dry before folding them into the batter. If using frozen raspberries, add them while frozen rather than thawing them. For best texture, weigh almond flour when possible instead of packing it into a measuring cup. Full-fat Greek yogurt can usually replace the sour cream.