Thursday, September 22, 2011

Low-Carb Blueberry Cream Cheese Coffee Cake


3 cups almond meal
1 ½ cups sugar substitute (liquid or powdered, see below)
3 eggs
1 teaspoon baking powder
½ teaspoon baking soda
¼ cup butter (4 Tablespoons), chilled and cut into small pieces
½ cup sour cream
2 teaspoons vanilla extract or 1 teaspoon each vanilla and almond extracts
2 Tablespoons oil
6 oz. cream cheese
1 cup fresh or frozen (but not thawed) blueberries or raspberries

Preheat oven to 350°. Butter or oil 9X9 inch pan (cooking spray is fine). Coffee cake is prepared in three layers. If you are using a standing mixer, you can use the same bowl if you make the layers in the order listed - just remove them to separate bowls until ready to assemble. .
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