Preheat your oven to 350 degrees.
Mix together almond flour, protein powder, baking soda, baking powder, and salt. Set aside.
Next, mix greek yogurt, eggs, melted coconut oil and brown sugar together using hand-held or standing mixer.
Add wet mixture to dry mixture and stir until combined. Gently stir in 1 cup raspberries. Mixture will be thick.
Add half of mixture into greased 9 inch springform pan.
For the cream cheese filling, mix together 8 oz softened cream cheese, 1 egg white, and swerve sweetener.
Spread mixture evenly on top of coffee cake batter. Add the remaining coffee cake batter on top.
For the streusel topping; combine cinnamon, Truvia brown sugar blend, almond flour and coconut flour. Sprinkle the streusel mixture on top.
Place in oven and bake for 25-30 minutes, until golden brown on top and center no longer jiggles.
Once cool, cut into 16 slices. Cake may be stored in fridge for up to one week.