Categories: breakfast, cake, dessert, low carb

Ingredients

• 3/4 cup + 2 tbsp almond flour
• 1/3 cup Splenda (must be granular)
• 1/8 tsp salt
• 1/4 cup butter, cold and cut into small cubes
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/3 cup sour cream
• 2 tbsp heavy cream
• 1 tsp vanilla
• 1 egg
• 3 oz cream cheese, softened
• 2 tbsp Splenda, liquid or granular
• 1/8 tsp almond extract
• 1 egg white
• 1/3 cup sugar-free jam/preserves
• 3/4 oz sliced almonds

Directions

1. Mix almond flour, granular Splenda, and salt; cut in butter (or mash with hands) until you get coarse crumbs

2. Set aside 1/2 cup mixture for topping (in refrigerator)

3. Whisk together remaining crumb mixture, baking powder, baking soda, sour cream, heavy cream, vanilla, and egg (batter will be thin); pour into a greased 8-in round pan

4. In the same bowl, whish cream cheese, liquid Splenda, almond extract, and egg white; pour over cake batter, distributing as evenly as possible

5. Drop jam/preserves in small dollops over pan; sprinkle with reserved crumb topping and almonds

6. Bake at 350 for 30 min; cool completely and store refrigerated

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