Recipe Name Low carb blueberry coffee cake Submitted by Chel12vuk Recipe Description Low carb Quantity 1 Quantity Unit 9x9 pan Prep Time (minutes) 10 Cook Time (minutes) 35 Ready In (minutes) 45

Ingredients Amount 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.