3 1/2 ounces almond flour, 1 cup

1/3 cup granular Splenda, not liquid

1 teaspoon cinnamon

1/4 cup cold butter, diced

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/3 cup sour cream

1 egg

1 teaspoon vanilla

4 ounces cream cheese, softened

1 egg

2 tablespoons granular Splenda or equivalent liquid

1/8 teaspoon vanilla

1/8 teaspoon cinnamon


In a medium bowl, mix the almond flour, 1/3 cup Splenda and cinnamon. Cut in the butter with a pastry cutter until coarse crumbs form. Set aside 1/2 cup of the crumb mixture for the topping and keep chilled until needed.

To the remaining crumb mixture, add the baking powder, baking soda, sour cream, 1 egg and 1 teaspoon vanilla. Beat on medium speed until well blended. The batter will be thin. Spread in a greased 8″ round cake pan.

In the same bowl, beat the cream cheese, 1 egg, 2 tablespoons Splenda, 1/8 teaspoon vanilla and 1/8 teaspoon cinnamon until smooth. The filling will be thin. Spoon over the batter. Top with the reserved crumb mixture. Bake at 350 30-35 minutes or until golden brown. This is best if chilled well before serving.

Makes 6-8 servings Can be frozen

Per 1/6 Recipe: 293 Calories; 27g Fat; 8g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs Per 1/8 Recipe: 220 Calories; 20g Fat; 6g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs


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