Streusel Topping Ingredients:
- 1/4 cup butter, melted
- 1/4 teaspoon liquid Splenda
- 1 cup pecans, chopped
- 1 Tablespoon LifeSource Foods PolyD Fiber
- 1 Tablespoon Whey Protein Powder, Vanilla
- 1 Tablespoon Dixie Carb Counters Thick It Up Low Carb Thickener
- 1 teaspoon cinnamon
Cake Batter Ingredients:
- 1/3 cup butter, chilled and cut into pieces
- 1 cup almond flour
- 1/2 cup Tova Carbquik
- 1/2 cup LifeSource Foods Wheat Protein Isolate
- 1 Tablespoon Dixie Carb Counters Thick It Up Low Carb Thickener
- 1/4 teaspoon salt
- 2 teaspoon baking powder
- 1 teaspoon cinnamon
- 36 drops liquid Splenda
- 1 teaspoon vanilla
- 1 large egg
- 1/2 cup sour cream
- 1/4 cup half and half
- 30 fresh blueberries
- 2 Tablespoons DaVinci Sweetener Syrup
Preparation Instructions:
Grease a 9" x 9" baking dish (or line with parchment paper or non-stick foil).
In a small mixing bowl, combine the dry streusel ingredients. Then stir in the melted butter and liquid Splenda until the nuts are well coated. Set aside.
In a large mixing bowl, combine the dry ingredients for the cake batter. Cut in the butter with a fork until you have a coarse meal. Add egg, sour cream, half and half, vanilla and liquid Splenda until just blended.
In baking dish, layer 1/2 cake batter, then top with a layer of fresh blueberries, followed with a layer of 1/2 the streusel mixture. Repeat the batter and streusel layers. Drizzle DaVinci Syrup over the top. Bake in a 350 oven for 30 minutes until a toothpick comes out clean. Eat while still warm.
Entire cake is approximately 36 carbs.
