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Add a photoThis recipe isn't like a traditional coffee cake. It is made using almond meal, which has only 4 carbs per cup, perfect for low carb baked goods. My Baking Mix is perfect for this recipe as well (link to recipe below). If you can't find almond meal, it is simple to make your own using a blender. Add about 1/4 cup of almonds at a time and grind in 20 second intervals, stirring after each pulse until fine, you don't want to generate too much heat. A sweet cream cheese layer sits atop this cake, along with blueberries and cinnamon streusel. You can use any berry you like, I have used raspberries and they are wonderful with this cake as well.
Ingredientes
- CAKE BATTER:
- 1-1/2 cups almond meal
- 1/2 cup oat flour
- 3/4 cup sugar substitute
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup plain Greek yogurt
- 1/4 cup extra light olive oil or butter
- 2 eggs
- 1 cup blueberries to sprinkle on top (fresh or frozen)
- CREAM CHEESE MIXTURE:
- 6 oz softened cream cheese
- 1 egg
- 1/4 cup sugar substitute
- 1/2 tsp vanilla
- STREUSEL TOPPING:
- 1/3 cup almond meal
- 1/4 cup whole oats
- 1/2 tsp cinnamon
- 1/4 cup granulated sweetener (I prefer Erythritol)
- 2 tbls butter
Direcciones
- Combine the dry ingredients for the streusel topping in a small bowl and cut in the butter until it resembles pea sized pieces. Set aside. For the cream cheese mixture, combine the cream cheese, egg, sugar substitute and vanilla. Beat until it is smooth and creamy. In a medium sized mixing bowl, combine the dry ingredients for the cake batter and then mix in the yogurt, eggs and oil or butter until smooth. Prepare a 9 inch cake pan with non-stick spray and spread cake batter in the pan. Top with the cream cheese mixture and then sprinkle evenly with the blueberries. Top the cake with the streusel and bake at 350 for 35-40 minutes. Top with homemade whipped cream if you like. This is so good with a cup of coffee or hot tea. Yum!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 104g | |
| Recipe makes 10 servings | |
| Calories 308 | |
| Calories from Fat 147 | 48% |
| Total Fat 16.64g | 21% |
| Saturated Fat 6.4g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 370mg | 15% |
| Potassium 135mg | 4% |
| Total Carbs 34.34g | 9% |
| Dietary Fiber 1.7g | 6% |
| Sugars 21.35g | 14% |
| Protein 6.05g | 10% |
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