UPDATE 2/24/15: I just made this with strawberry jam and I think that's my new favorite flavor. I used blackberry sugar free preserves for mine, but you can use any flavor. Per Serving: 233 Calories 21g Fat 6g Protein 8g Carbohydrate 2g Dietary Fiber 6g Net Carbs Per Serving: 234 Calories 21g Fat 6g Protein 9g Carbohydrate 2g Dietary Fiber 7g Net Carbs With sugar free jam and granular Splenda: Liquid would not get evenly distributed throughout the mixture. Sprinkle the reserved topping and sliced almonds over the top.īake at 350º 30 minutes, or until the cake is golden brown and the top springs back when lightly touched. Distribute the jam in small dollops all over the top of the cake batter. Pour the cream cheese mixture all over the cake batter, trying to distribute it as evenly as possible. In the same mixing bowl, whisk the cream cheese, 2 tablespoons granular Splenda or equivalent liquid, almond extract and the egg white until smooth. Pour into a greased 8-inch round cake pan. To the remaining almond flour mixture, add the baking powder, baking soda, sour cream, heavy cream, vanilla and whole egg. Set aside 1/2 of the crumb mixture for the topping and keep it chilled until needed. I found that using my fingers was the most effective for doing this. In a medium bowl, mix the almond flour, 1/3 cup granular Splenda and salt cut in the butter until you get coarse crumbs. RASPBERRY-ALMOND CRUMB CAKE - Linda's Low Carb Menus & Recipesģ 1/2 ounces almond flour (3/4 cup plus 2 tablespoons)ġ/4 cup cold butter, cut into small cubesĢ tablespoons granular Splenda or equivalent liquid Splendaġ/3 cup sugar free raspberry jam (or flavor of your choice)
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