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Recipes - Low carb blueberry coffee cake Recipe

Recipe Name

Low carb blueberry coffee cake

Submitted by

Chel12vuk

Recipe Description

Low carb

Quantity	1	Quantity Unit	9x9 pan	Servings
Prep Time (minutes)	10	Cook Time (minutes)	35	Ready In (minutes)	45

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Ingredients
Amt.	Measure	Ingredient



3	cups	Almond Flour
1	cup	blueberries
3	large	eggs
1	teaspoon	baking powder
1/2	teaspoon	baking soda
1 1/4	teaspoons	cinnamon, ground
2/3	teaspoon	salt
2	teaspoons	vanilla extract
2	tablespoons	oil, canola
4	tablespoons	butter
8	ounces	cream cheese
1/2	cup	sour cream
3/4	cup	splenda no-calorie sweetener

Steps

Sequence	Step

1	350 for 30-40 min Preheat oven to 350°. Butter or oil 9X9 inch pan. Topping: Mix 1 cup of the almond meal, 1 teaspoon cinnamon, ½ cup sweetener, a pinch of salt and the 4 Tablespoons butter until crumbly. Set aside. Cream Cheese Layer: Mix cream cheese, 1 egg, and ¼ cup sweetener. Set aside. Cake layer: Mix 2 cups of almond flour, baking powder, baking soda, ¼ teaspoon cinnamon, ½ teaspoon salt, and ¾ cup sweetener (if using a powder). Set dry ingredients aside. Blend the sour cream (or yogurt), oil, extracts, liquid sweetener (if using), and 2 eggs and mix well. Add the mixed dry ingredients and blend well. Assembly: Spread the cake layer in the pan, and spread the cream cheese on top (if it’s the larger amount of cream cheese, you won’t be able to spread it evenly, but that’s OK). Then sprinkle the blueberries on the cream cheese and the streusel on the top of that. Bake for 30-40 minutes or until toothpick not inserted into center comes out clean. Cool and slice.

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