Blueberry Streusel Cake
Cream sugar and butter - add egg and sour cream, blending until smooth. In a small bowl combine flour, almond flour, baking powder and salt and add to egg mixture. Fold in frozen blueberries and spread batter in prepared pan. In the small bowl blend topping ingredients with fork until crumbly and well blended and arrange evenly on top of batter.
Bake for 25 to 30 minutes, until cake tests for doneness.
16 servings
Calories 127,
fat 12g,
carbs 8g,
This is a sugar free recipe but because it contains a cup of regular white flour it is not low in carbs. I cut my cake round into 16 pieces as a small piece is very filling.
3/4 cup Nature Sweet
½ stick butter, softened
1 egg
1/2 cup reduced fat sour cream, or Greek yogurt
3/4 cup all purpose flour *use your favorite unflavored or vanilla flavored protein powder, and bump up the protein values. adjust nutritional values accordingly.
3/4 cup almond flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup frozen blueberries, do not defrost
Topping
1/3 cup Nature Sweet or Whey Low sugar replacer
1/3 cup all purpose flour
½ stick butter, softened
1/3 cup sliced almonds or pecans
1 teaspoon cinnamon
Spray a deep 8 inch round or square pan with Pam; preheat oven to 350 degrees. 3/4 cup Nature Sweet
½ stick butter, softened
1 egg
1/2 cup reduced fat sour cream, or Greek yogurt
3/4 cup all purpose flour *use your favorite unflavored or vanilla flavored protein powder, and bump up the protein values. adjust nutritional values accordingly.
3/4 cup almond flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup frozen blueberries, do not defrost
Topping
1/3 cup Nature Sweet or Whey Low sugar replacer
1/3 cup all purpose flour
½ stick butter, softened
1/3 cup sliced almonds or pecans
1 teaspoon cinnamon
Cream sugar and butter - add egg and sour cream, blending until smooth. In a small bowl combine flour, almond flour, baking powder and salt and add to egg mixture. Fold in frozen blueberries and spread batter in prepared pan. In the small bowl blend topping ingredients with fork until crumbly and well blended and arrange evenly on top of batter.
Bake for 25 to 30 minutes, until cake tests for doneness.
16 servings
Calories 127,
fat 12g,
carbs 8g,
protein 4g
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