Low Carb Blueberry Coffee Cake

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 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 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

Recipe

• 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!