Zutaten für Low Carb Blueberry Coffee Cake
- 2 cups almond flour
- 1/2 cup Splenda granular
- 1/2 cup butter, melted
- cinnamon
- 1/4 teaspoon sea salt
- low fat cream cheese
- 1 cup fresh blueberries
- 2 large eggs
- olive oil
- low fat sour cream
- baking soda
- 2 teaspoons baking powder
- 1/4 cup ground almonds
- 1 teaspoon vanilla extract
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Zubereitung von Low Carb Blueberry Coffee Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together almond flour, ground almonds, sweetener, baking powder, and salt.
- In a separate bowl, whisk together eggs, melted butter (or oil), and vanilla extract.
- Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
- Fold in the blueberries.
- Pour batter into the prepared pan and spread evenly.
- Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
13g
Fat
41g
Carbs
1g
