Strawberry Coffee cake

With strawberries in season here in North Carolina, you might be looking for a nice way to use them. Try this recipe.

3 1/2 ounces coconut flour, 3/4 cup plus 2 tablespoons
1/3 cup granular Erythritol *
1/8 teaspoon salt
1/4 cup cold butter, cut into small cubes

1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup sour cream
2 tablespoons heavy cream
1 teaspoon vanilla
1 egg

3 ounces cream cheese
2 tablespoons granular Erythritol
1/8 teaspoon almond extract
1 egg white

1/3 cup pureed strawberries
3/4 ounce sliced almonds, 2 tablespoons

In a medium bowl, mix the almond flour, 1/3 cup granular Splenda and salt; cut in the butter until you get coarse crumbs. Reserve 1/2 of the crumb mixture for the topping and keep chilled until needed.

To the remaining nut mixture, add the baking powder, baking soda, sour cream, heavy cream, vanilla and whole egg. Beat on medium speed with a mixer until blended. Spread in greased 8-inch round cake pan.

In the same mixing bowl, beat the cream cheese, 2 tablespoons granular Splenda or equivalent liquid, almond extract and the egg white on medium speed until smooth. Spread evenly over the batter in the pan. Top with dollops of jam. Sprinkle the reserved topping and sliced almonds over the top. Bake at 350º 30 minutes, or until the cake springs back when lightly touched. Cool before serving.

Makes 8 servings
Can be frozen

Nutritional information with ingredients listed above:

• Calories: 307
• Fat: 29g
• Sat Fat: 22g
• Carbohydrate: 25g
• Sugar alcohols: 16g
• Protein: 5g

Special thanks to Linda's low carb recipes for this one! Changed a bit for ingredients on hand....and to use strawberries!