KetoSite
Almond blubbery coffee cake
Yummy cake with your tea
INGREDIENTS"
The Base
Wet:
3 large eggs at room temperature
1 teaspoon (5mL) vanilla extract
1 teaspoon (5mL) lemon extract
zest of 1 lemon
¼ cup (60g) sour cream or greek yogurt
¼ cup (50g) granulated sweetener
2 tablespoons (30g) melted unsalted butter
Dry
⅓ cup (65g) blanched almond flour
⅓ cup (37g) coconut flour
1 teaspoon (4g) baking powder
¼ teaspoon (1g) salt
The Fruit Crumble
½ cup (85g) fresh blueberries
3 tablespoons (21g) coconut flour
3 tablespoons (35g) sweetener
½ teaspoon (1.5g) cinnamon powder
2 tablespoons (30g) softened unsalted butter
⅓ cup (50g) chopped pecans
Top Decoration (optional)
2 ounces (60g) cream cheese at room temperature
2 tablespoons (25g) powdered sweetener
½ teaspoon (3mL) lemon extract
2-3 tablespoons (30-45mL) heavy whipping cream at room temperature
In a bowl beat all the wet ingredients.
Add the dry ingredient and mix to combine
Transfer into 6" prepared pan (buttered and paper)
Tuch a layer of teh blueberries on top.
In a bowl mix the crumble ingredients, using your fingers creat cumble and drizzle it over the blueberries.
Bake at 325°F (163°C) for 30-35 minutes or until top is golden brown. (toothpic test for doneness )
Let the cake cool complely
In a bowl mix the ingredients of cream cheese frost
Transfer into a pastry bag and decorate the cake.
Yields 8 servings
NET CARBS: 3.6g
FIBER: 18.3g
PROTEIN: 5.1g
FAT: 13.1g
CALORIES: 170