This was one of the yummiest low carb goodies I have ever tried so I wanted to share it with you!
RASPBERRY-ALMOND CRUMB CAKE –
3 1/2 ounces almond flour (3/4 cup plus 2 tablespoons)
1/3 cup granular Splenda *
1/8 teaspoon salt
1/4 cup cold butter, cut into small cubes (Kerrygold)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup sour cream
1 teaspoon vanilla
1 egg (or equal to Allwhites egg whites) I eyeball it!
4 ounces cream cheese, softened
1/8 teaspoon xanthan gum- What is it? I asked the same thing! Xanthan gum is a product derived from the fermentation of corn, wheat or soy. It is used as a thickening stabilizer agent in a wide variety of products from food to personal care products. You will find xanthan gum used in many types of food from salad dressings, frozen foods, beverages, egg substitutes, ice cream and flour based food products. I chose to use this substitute: Bob’s Red Mill Guar Gum
1/3 cup sugar free raspberry jam (or flavor of your choice)
1/4 ounce sliced almonds (about 1 tablespoon)
In a medium bowl, mix the almond flour, 1/3 cup granular Splenda and salt; cut in the butter with a pastry blender until you get coarse crumbs. I found that using my fingers was the most effective for doing this after I’d used the pastry blender to get started. Set aside 1/2 of the crumb mixture for the topping and keep it chilled until needed.
To the remaining almond flour mixture, add the baking powder, baking soda, 1/4 teaspoon xanthan gum, sour cream, vanilla and 1 egg. Beat with an electric mixer until well blended. Spread the batter in a greased 8-inch round cake pan. Lining the pan with parchment paper is also a good idea for easy removal.
In the same mixing bowl, beat the cream cheese, 1/8 teaspoon xanthan gum, 2 tablespoons granular Splenda or equivalent liquid, vanilla, almond extract and 1 egg with an electric mixer until creamy and smooth. Dollop the cream cheese mixture all over the cake batter. Distribute the jam in small dollops all over the top of the cream cheese filling and batter. Sprinkle the reserved topping and sliced almonds over the top.
Bake at 350º 30 minutes, or until the cake is golden brown and the top springs back when lightly touched. Cool before serving. Store in the refrigerator.
Makes 6-8 servings
Can be frozen
- Granular Splenda is required here. Liquid would not get evenly distributed throughout the mixture.
Per 1/6 Cake: 307 Calories; 28g Fat; 8g Protein; 11g Carbohydrate; 2g Dietary Fiber; 9g Net Carbs
Per 1/8 Cake: 230 Calories; 21g Fat; 6g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs