Streusel Topping
1/4 c. butter, melted
1/8 t.
Sweetzfree1 c. pecans, chopped
1 T.
PolyD Plus
1 T. vanilla whey protein
1 T.
ThickenThin notSugar1 t. cinnamon
Cake Batter1/3 c. butter, chilled in pieces
1 c.
almond flour1/2 c.
carbquik1/2 c.
wheat protein isolate1 T.
ThickenThin notSugar1/4 t. salt
2 t. baking powder
1 t. cinnamon
18 drops
Sweetzfree1 t. vanilla
1 large egg
1/2 c. sour cream
1/4 c. half and half
30 fresh blueberries
2 T.
davinci syrup
Grease a 9 x 9 baking dish or line with parchment or non-stick foil.
In a small mixing bowl combine the
dry streusel ingredients then stir in the melted butter and sweetzfree till the nut mixture is well coated. Set aside.
In
a large mixing bowl, combine the dry ingredients for the batter.
Cut in the butter with a fork or a pastry cutter till
you have a coarse meal.
Add egg, sour cream, half and half, vanilla and sweetzfree till just blended.
In prepared
dish, layer 1/2 batter then top this with a layer of fresh blueberries followed with a layer of 1/2 the streusel mixture.
Repeat
the batter and the streusel layers.
Drizzle top with the davinci syrup.
Bake in a 350 oven for 30 min. until a toothpick
comes out clean.
As with most coffee cakes, I think it is best eaten a bit warm.
Total Coffee Cake is 36 carbs.
I made mine 9 servings or 4 carbs each.
