Low Carb Blueberry Pecan Coffee Cake

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.