For the Cake:

Preheat oven to 350ºF.

Grease a square baking dish.

Combine all cake ingredients into one bowl. Use a hand mixer to make sure all lumps are gone. Pour into cake pan.

For the Crumb Topping:

Put almond flour, cinnamon and Steviva Blend into a bowl. Cut in the cold butter. Mix in the chopped nuts. Sprinkle evenly over the cake batter.

Bake for 45 minutes. Remove from oven and make the glaze.

For Glaze:

In a small bowl add cream cheese and the Steviva Blend Fine Powder. Use a hand mixer to blend. Add milk and combine.

Drizzle over the warm cake and serve.

Sweetener Notes:  For no-added calories, try using: MonkSweet+ or dash of SteviaSweet!  If you desire a reduced-sugar option, use CocoSweet+ or Fructevia. Please note, this recipe works best with the sweetener option blended to a fine powder.

Low Carb, No Grain, Glazed Raspberry Coffee Cake


October 13, 2016

This moist, sugar free cake is "berry" delicious as a dessert or for breakfast. Your house will smell just wonderful while it is baking and cooling. Recipe doubles well. And the best part is that it is low carb and low sugar. So, enjoy without guilt.

  • Prep: 30 mins
  • Cook: 45 mins
  • Yields: 13


For the Cake:

1/4 cup coconut oil, melted

1/4 cup Greek yogurt

6 eggs

6 tbsp coconut flour

1/4 cup almond flour

1 cup raspberries (fresh or frozen)

1/3 cup Steviva Blend

1 tsp baking powder

1 tsp vanilla extract

1 tsp ground cinnamon

For Crumb Topping:

1/4 cup cold butter

3/4 cup almond flour

2/3 cup chopped walnuts

1 tsp ground cinnamon

1/4 cup Steviva Blend

For Glaze:

2 tbsp Steviva Blend Fine Powder (Equivalent to 1/4 cup confectioner's sugar)

1/4 cup cream cheese

2 tbsp milk


Nutrition Facts

Serving Size1 piece
Sodium76 mg
Potassium0 mg
Protein2 g
Cholesterol42 mg
Sugar2 g
Total Fat6 g
Saturated Fat3 g
Polyunsaturated Fat0 g
Monounsaturated Fat0 g
Trans Fat0 g
Total Carbohydrates6 g
Dietary Fiber2 g

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