Low Carb Blueberry Coffee Cake |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 9 |
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A great tasting coffee cake using almond flour, finely ground unsalted almonds. I'm sure you could make this cake using regular sugar as well. I sometimes use egg whites, or Egg Beaters to cut down on the fat content. Ingredients:
3 cups almond flour, divided (very finely ground unsalted almonds) |
1/2 cup splenda granular (sugar substitute) |
4 tablespoons butter, softened |
1 teaspoon cinnamon |
1 pinch sea salt |
8 ounces low-fat cream cheese |
1 1/2 cups blueberries |
1/2 cup splenda granular (sugar substitute) |
2 eggs |
2 tablespoons olive oil |
1/2 cup low-fat sour cream |
1/2 teaspoon baking soda |
1 teaspoon baking powder |
Directions:
1. In a medium size mixing bowl, combine 1 cup of the almond flour, splenda, butter, cinnamon and salt. Mix well, and press into a greased 9 baking dish. Slice the cream cheese into about 1/4 slices, and lay on top of the cinnamon layer. Top this layer with the blueberries.
2. In another bowl, combine the remaining 2 cups almond flour, 1/2 cup splenda, eggs, oil, sour cream, baking soda and baking powder. Mix well, and spoon the mixture on top of the cream cheese. Sprinkle the top with 1/4 cup splenda mixed with 1/2 teaspoon of cinnamon if desired.
3. Bake in a preheated 350 degree oven for 35 minute.
4. Enjoy!
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