BREAKFAST: LOW CARB BLUEBERRY COFFEE CAKE (click here to print)

BLUEBERRY COFFEE CAKE

serves 9

• 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 cream cheese
• 1 ¹⁄₂ cups blueberries
• ¹⁄₂ cup Splenda granular (sugar substitute)
• 2 eggs
• 2 tablespoons olive oil
• ¹⁄₂ cup l 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....9 slices

5.5 carbs