Almond blubbery coffee cake

Yummy cake with your tea

Yields 8 servings

NET CARBS: 3.6g

FIBER: 18.3g

PROTEIN: 5.1g

FAT: 13.1g

CALORIES: 170

Ingredients

INGREDIENTS"

3 large eggs at room temperature

1 teaspoon (5mL) vanilla extract

1 teaspoon (5mL) lemon extract

zest of 1 lemon

¼ cup (60g) sour cream or greek yogurt

¼ cup (50g) granulated sweetener

2 tablespoons (30g) melted unsalted butter

⅓ cup (65g) blanched almond flour

⅓ cup (37g) coconut flour

1 teaspoon (4g) baking powder

¼ teaspoon (1g) salt

½ cup (85g) fresh blueberries

3 tablespoons (21g) coconut flour

3 tablespoons (35g) sweetener

½ teaspoon (1.5g) cinnamon powder

2 tablespoons (30g) softened unsalted butter

⅓ cup (50g) chopped pecans

2 ounces (60g) cream cheese at room temperature

2 tablespoons (25g) powdered sweetener

½ teaspoon (3mL) lemon extract

2-3 tablespoons (30-45mL) heavy whipping cream at room temperature

Bake, Cake

Bake at 325°F (163°C) for 30-35 minutes or until toothpick is clean when inserted and top is golden brown.