LC Blueberry Pecan Coffee Cake ala Kevin

By scottsdalejulie

Ingredients

• LC Blueberry Pecan Coffee Cake
• LC Blueberry Pecan Coffee Cake
• Streusel Topping
• 1/4 c. butter, melted
• 1/8 t. sweetzfree
• 1 c. pecans, chopped
• 1 T. PolyD Plus
• 1 T. vanilla whey protein
• 1 T. ThickenThin notSugar
• 1 t. cinnamon
• Cake Batter
• 1/3 c. butter, chilled in pieces
• 1 c. almond flour
• 1/2 c. carbquik
• 1/2 c. wheat protein isolate
• 1 T. ThickenThin notSugar
• 1/4 t. salt
• 2 t. baking powder
• 1 t. cinnamon
• 18 drops sweetzfree
• 1 t. vanilla
• 1 large egg
• 1/2 c. sour cream
• 1/4 c. half and half
• 30 fresh blueberries
• 2 T. davinci syrup
• Grease a 9 x 9 baking dish or line with parchment or non-stick foil.
• In a small mixing bowl combine the dry streusel ingredients then stir in the melted butter and sweetzfree till the nut mixture is well coated. Set aside.
• In a large mixing bowl, combine the dry ingredients for the batter.
• Cut in the butter with a fork or a pastry cutter till you have a coarse meal.
• Add egg, sour cream, half and half, vanilla and sweetzfree till just blended.
• In prepared dish, layer 1/2 batter then top this with a layer of fresh blueberries followed with a layer of 1/2 the streusel mixture.
• Repeat the batter and the streusel layers.
• Drizzle top with the davinci syrup.
• Bake in a 350 oven for 30 min. until a toothpick comes out clean.
• As with most coffee cakes, I think it is best eaten a bit warm.
• Total Coffee Cake is 36 carbs. I made mine 9 servings or 4 carbs each

Preparation

Step 1

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