Keto Blueberry Sour Cream Coffee Cake

Ingredients

• 2 cups Almond Flour
• 1/2 cup Lakanto Baking Sweetener or Sweetener of choice
• 1 T ground Cinnamon
• 1/2 tsp. ground Nutmeg
• Pinch of Salt
• 2 tsp. Baking Powder
• 1/2 tsp. Baking Soda
• 1/2 cup Butter, softened
• 1 cup Sour Cream
• 2 Eggs
• 2 cups Frozen Wild Blueberries, thawed and drained
• For Topping:
• 1/2 cup Almond Flour
• 1/2 cup Pecans, chopped
• 1 tsp. Ground Cinnamon
• 1/4 cup Keto Brown Sugar
• 1/2 cup Butter, cold but sliced

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Instructions

1. Preheat oven to 360. Spray a 9×9 pan with avocado oil cooking spray and set aside.
2. Cream together eggs, butter, and sour cream.
3. In a separate bowl, mix together almond flour, baking sweetener and salt, baking powder, baking soda, and spices.  
4. Mix together dry and wet ingredients until just combined.
5. Gently mix in the wild blueberries, then scrape half of the batter into a prepared pan.
6. In the bowl you used for dry ingredients, use a fork to combine all of the crumb topping ingredients.
7. Top the batter in the pan with half of the mixed crumb topping, followed by the remaining batter, and then the remaining crumb topping.
8. Bake for 45 -60 minutes, until a toothpick inserted in the center comes out clean.

Nutrition Information:

 YIELD: 16 SERVING SIZE: 1
Amount Per Serving: CALORIES: 275TOTAL FAT: 26gSATURATED FAT: 10gTRANS FAT: 1gUNSATURATED FAT: 14gCHOLESTEROL: 62mgSODIUM: 214mgCARBOHYDRATES: 8gNET CARBOHYDRATES: 4gFIBER: 4gSUGAR: 1gPROTEIN: 5g