Sugar Free Raspberry Coffee Cake

Sugar Free Raspberry Coffee Cake works as good as a dessert as it does when enjoyed for breakfast or brunch.

This tender cake features raspberries and creamy melted white chocolate chips in every bite while offering the perfect balance of sweet and tart flavors.

What makes raspberry coffee cake so good?

Made with fresh raspberries and melted ribbons of silky white chocolate throughout, this no added sugar layered cake is perfect for about any time of the day.

I like that this cake can be made in less than an hour total!

Did you see my recipe for Sugar Free Raspberry Cheesecake Ice Cream?

That no-churn ice cream recipe is lush, sweet, and tastes like the perfect mix of raspberries and cheesecake.
Both this recipe for coffee cake and that recipe for ice cream are delicious raspberry recipes that can be made with no added sugar.

No added sugar white baking chips are used in this recipe. You can find no added sugar white chocolate chips for baking here.

Why we love this recipe for no added sugar coffee cake.

This is an easy recipe to make. It also takes little time to make it.

Here is what else we like about this recipe for

• This cake can be served any time of the day- including breakfast, brunch, or as a snack.
• As a cake that can be served any time of the day, this cake is sweet and buttery, with a light and fluffy texture.
• You can serve this cake with a pat of butter, dollop of Sugar Free Whipped Cream, or a simple Sugar Free Glaze on top.
• There are many ways to make this better from adding additional fruit to including a few spices.
• About everyone can agree on this cake.
• Coffee cake is perfect for serving with tea or coffee when you have guests over.

Ingredients needed to make coffee cake with berries.

This cake features a melted white chocolate element. It is important that you use sugar free white chocolate chips for baking for best results.

• Sugar Free White Baking Chips. A keto low carb chip baking chip can be used.
• Heavy Cream. Added to help make the melting chips smooth.
• Flour. All purpose flour was used to make my cake. If you decide to use an alternative flour, it is probably best to use one that measures and bakes like all purpose .
• Baking Powder and Baking Soda. Both are used as leaveners in this recipe.
• Sugar Alternative and Brown Sugar Alternative. For both alternatives, select granular ones that measure like actual sugar and that can also be baked with.
• Eggs. Your eggs should be at room temperature for optimal blending.
• Sour Cream. Added for moisture and to help with the leavening.
• Vanilla Extract. Added for flavor balance.
• Raspberries. Fresh raspberries work best in this recipe.

Tips for making the best raspberry coffee cake.

While my cake is made with raspberries, you can really use about any similar kind of berry. Blueberries or sliced strawberries could work in this recipe.

More helpful tips for you.

1. My cake was made in a 9X9" baking pan. If you are using a different sized pan or a baking dish, note that baking times can vary.
2. Raspberries can be very delicate to work with. I like to refrigerate my raspberries and then gently fold them into the batter, taking care to not overmix.
3. When preparing your baking pan, I like to line mine with with parchment paper that overhangs the sides of the pan. This will make it easier to lift the cake from the pan for slicing later on.
4. Melting the white chocolate chips is an important part of the recipe. I recommend that you melt your chips and cream so that the chips 85% melted (mostly but, not entirely) for this recipe to keep the mixture creamy.
5. Frozen raspberries do not work as well in this recipe. They tend to add excess water which can throw off the other ingredients.
6. A couple of minutes after you take the cake out of the oven, gently run a butter knife around the sides of the cake to loosen it from the baking pan. This will make for an easier removal and clean up.

How to make Sugar Free Raspberry Coffee Cake

Prep Time: 15 minute.
Bake Time: 25 minutes.
Servings: 9, depending on how the cake is cut.

1. Preheat your oven to 350 and prep your your baking pan well for nonstick. For this recipe, you can line the pan with parchment and spray it with nonstick for example.
2. Start by melting the sugar free white baking chips. In a microwave-safe bowl, combine a cup of the white chips with the heavy cream and heat for one minute (or until the chocolate is 85% melted), stirring after 30 seconds. Stir the ingredients after heating and then allow them to sit as the mixture will continue to melt. You can give it another stir until the mixture is smooth in texture if needed.
3. In a large mixing bowl, use a whisk or sifter to combine together the flour, baking powder and baking soda. Then make a well in the center of the ingredients.
4. Next, in a new mixing bowl, beat together the sugar alternatives, sour cream, vanilla extract, and eggs until combined. Then pour this mixture into the well that you made in the first bowl with the dry ingredients. Mix these ingredients until smooth and combined.
5. Use a rubber spatula to fold in a half cup of the raspberries. Then pour half of the ingredients into your prepared baking pan.
6. Top the batter in the baking pan with the remaining berries and then use a tablespoon to drop dollops of the melted chocolate on top.
7. Top the berry and dollop layer with the remaining batter and then place the remaining white chocolate chips on top of that.
8. Bake your cake in the center of your oven for 25-30 minutes or until a toothpick inserted comes out clean
9. Let the cake cool in the baking pan for 15 minutes before slicing and serving.

Expert Tip👉 Plain Greek Yogurt can be used instead of the sour cream in this recipe.