Very nice with the cream cheese topping - or have without and custard
Calories 208 / Net Carbs 4.5
- 1 cup almond flour
- 1/4 cup coconut flour
- 2 tsp baking powder
- 1/4 cup granulated erythritol
- 1/4 cup unsalted
butter, melted, or coconut oil for dairy free
- 1/2 cup unsweetened nut milk
- 1 tbsp vanilla extract
- 1 tbsp almond
extract
- 2 large eggs
- 1 cup fresh
blackberries
- 2
tbsp powdered sugar
- 1 tbsp unsalted
butter, cubed, or melted coconut oil, measured before melting
- 1 cup almond flour
- 2 tbsp granu
- 3oz cream cheese
- 1/4 cup icing sugar
- 1/2 tsp vanilla essence
- 1/2 cup cream
1.
Preheat oven to 350°F or 177°C. Grease 8-inch springform pan or
parchment lined 8 x 8 baking dish. Parchment should hang over the sides of dish
for easy lifting.
2.
In a large bowl, mix all ingredients except blackberries until
well combined. Set aside.
3.
Place topping ingredients in the bowl of a mini food processor and
process until ingredients are combined and mixture is texture of small
crumbs.
4.
Pour cake batter into prepared pan. In an even layer, place
blackberries rolled is sugar on top of the batter.
5.
Bake on center rack of oven for 15 minutes. Remove cake and evenly
sprinkle streusel topping over entire cake.
6.
Return cake to the oven and continue baking 35 -40 minutes until
topping is golden brown and cake fells firm in the center when lightly pressed.
7.
Allow cake to cool before removing from pan.
8. Mix cream cheese, cream, vanilla and icing sugar for top (optional)
